0 from 3 votes
Sheet Pan Chicken and Potatoes
This healthy Sheet Pan Chicken and Potatoes is a super quick and easy meal prep or weeknight dinner. It takes only a couple minutes to put together then the oven takes over the rest!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Course:
Main Course
Ingredients
For the Pesto Chicken:
- 8 chicken thighs boneless, skinless
- 1 cup pesto sauce
- 5 cloves garlic minced
- 2 tbsp olive oil
For the Potatoes:
- 680 grams baby potatoes halved
- 2-3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp salt
For Everything Else:
- 1 red onion roughly chopped
- 227 grams white mushrooms
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- Heat oven to 425F.
- Marinate chicken quickly by combining the pesto sauce, garlic, and oil with the chicken thighs. Leave in the fridge until ready to use.
- Coat the halved baby potatoes with olive oil, garlic powder, onion powder, and salt, and toss to fully coat.
- Transfer to a lined sheet pan and roast for 15 minutes.
- Coat the red onions and mushroom with olive oil and salt and set aside.
- After 15 minutes in the oven, remove the sheet pan with the potatoes from the oven and add the red onions and mushrooms, giving everything a mix before placing it back in the oven. If your sheet pan is large enough to add the chicken thighs on it, do so as well.
- In another lined and greased sheet pan, place your chicken thighs on it.
- Roast everything in the oven for a total of 25 minutes, flipping the chicken and stirring the vegetables at the half way mark.
- When done, serve as is or portion out to meal prep containers.
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