Sheet Pan Baked Chicken and Potatoes Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Sheet Pan Baked Chicken and Potatoes Recipe
Description
The Sheet Pan Baked Chicken and Potatoes Recipe combines chicken thighs with potatoes seasoned with a mix of garlic powder, onion powder, smoked paprika, Italian seasoning, and fresh herbs including rosemary, sage, and thyme. The chicken retains its juiciness due to the bone-in, skin-on cuts, while the potatoes roast alongside to absorb the flavorful seasonings. The addition of lemon juice brightens the dish. Cooking on a rimmed sheet tray at 400°F ensures the chicken skin crisps up and potatoes become tender over 30-40 minutes, finishing with optional broiling for extra crispness.
This dish works well as a straightforward main course, serving 4 to 6 people. It pairs with simple sides or salad and does not require complex preparation or ingredients, making it practical for a home-cooked meal.
Adjusting cooking time depending on chicken piece size is important to reach an internal temperature of 165°F. The variety of fresh herbs and spices can be tailored slightly to personal preference without sacrificing the overall flavor profile.
Ingredients
- 1 pound potato cut into quarters lengthwise (peel if desired, yellow
- 6-8 chicken thigh bone-in, skin on
- 3-4 tablespoons olive oil
- lemon juice of half
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 1 rosemary package poultry fresh herb mix
- 1 sage
- 1 thyme
Instructions
- Preheat oven to 400F and move the rack to the middle position.
- Grease a large, rimmed baking sheet or line it with foil. Cut up your potatoes and add them to the baking sheet along with the chicken.
- Use your hands to coat the chicken and potatoes with the oil and lemon juice. Sprinkle the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper (I'm pretty generous) onto the chicken and potatoes. Use your hands again to toss everything together so it's evenly coated. Surround the chicken and potatoes with the poultry herb mix (I put some of it on top of the chicken + potatoes and leave other intact sprigs scattered).
- Roast for 30-40 minutes or until the chicken is cooked through but not overcooked. Cooking time will vary depending on how big the chicken pieces are (internal temperature should reach 165F).
- Broil for a few minutes to crisp up the chicken skin and potatoes if desired.
Notes
- This recipe yields 4 to 6 servings, ideal for a family meal.
- Use bone-in, skin-on chicken thighs for best juiciness and crisp skin results.
- Check chicken internal temperature to ensure it reaches 165°F before serving.
- Broiling for a few minutes at the end crisps the skin and potatoes further if desired.
User Reviews
Overall Rating
5
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