Easy Chicken and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
657 kcal
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Course
Main Course, Dinner
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Cuisine
American
Easy Chicken and Potatoes
Description
Easy Chicken and Potatoes brings together lemon pepper seasoned chicken thighs and an assortment of vegetables—baby potatoes, carrots, onion, and garlic—roasted together on a sheet pan. The chicken’s skin crisps during roasting at 400°F while the vegetables soften and caramelize, enriched by the olive oil and cooking juices.
The relatively long oven time allows the potatoes to become tender and the chicken to reach a safe internal temperature, ensuring moist meat under crispy skin. Tossing the vegetables in olive oil, salt, and pepper before roasting enhances their flavor and helps with browning. Nestling the chicken among the vegetables ensures they all cook evenly and share savory notes.
This one-pan meal is practical for an easy dinner with minimal cleanup, offering a balance of protein and starch along with fragrant roasted root vegetables. Serving immediately while hot highlights the different textures from crisp chicken skin to soft potatoes and carrots.
Leftovers can be stored sealed in the refrigerator for up to three days and frozen for longer storage, making this dish convenient for meal planning or batch cooking.
Ingredients
- 6 chicken thighs or bone-in chicken breasts, bone-in, skin-on
- 2 tablespoons olive oil divided
- ¾ teaspoon lemon pepper seasoning
- 1 pound baby potato quartered
- 8 ounces carrot about 2 medium, cut into ½" pieces
- ½ medium onion chopped
- 3 cloves garlic minced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F.
- Drizzle 1 tablespoon olive oil over the chicken thighs and season with lemon pepper seasoning.
- In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Toss well.
- Place vegetables on a non-stick or parchment-lined baking sheet. Nestle chicken pieces in between the vegetables.
- Roast 45-50 minutes or until potatoes are tender and chicken reaches 165°F.
- Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan.
- Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze cooked chicken and vegetables in a labeled zippered bag for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657 | 33% |
| Carbohydrates | 28g | 9% |
| Protein | 38g | 76% |
| Fat | 43g | 66% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 212mg | 71% |
| Sodium | 214mg | 9% |
| Potassium | 1132mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 9641IU | 193% |
| Vitamin C | 27mg | 30% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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