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–+ servings

Sheet Pan Chicken and Potatoes

A simple and delicious one-pan meal featuring roasted chicken and crispy potatoes, seasoned to perfection.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces bone-in chicken thighs skin-on for extra flavor
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 tablespoon olive oil for drizzling
Potatoes
  • 1.5 pounds baby potatoes halved
  • 2 tablespoons olive oil for tossing
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary or thyme
Vegetables
  • 1 cup carrots sliced
  • 1 cup bell peppers sliced

Method
 

Prepare the Oven and Ingredients
  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine the chicken thighs with salt, pepper, and olive oil. Toss to coat.
  3. In another bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper.
Arrange on Sheet Pan
  1. Spread the seasoned chicken thighs on one side of the sheet pan.
  2. Place the seasoned potatoes on the other side of the sheet pan.
  3. Add the sliced carrots and bell peppers around the chicken and potatoes.
Bake
  1. Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
  2. Check that the internal temperature of the chicken reaches 165°F (75°C).
Serve
  1. Remove from the oven and let rest for a few minutes before serving.
  2. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 6gFiber: 5gSugar: 2g

Notes

Feel free to customize the vegetables based on your preference or what you have on hand.

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