Easy Sheet Pan Baked Chicken & Potatoes Dinner (Print Version)
Sheet Pan Chicken and Potatoes offers a simple, flavorful weeknight meal. Tender chicken and roasted potatoes cook together for minimal cleanup and maximum taste.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Hearty Foundation
01 -
1 1/2 lbs boneless, skinless chicken thighs
02 -
1 1/2 lbs baby Yukon Gold potatoes, quartered
→ Savory Seasoning Blend
03 -
3 tbsp olive oil
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp smoked paprika
07 -
1 tsp dried oregano
08 -
1 tsp salt
09 -
1/2 tsp black pepper
→ Fresh Zest & Aromatics
10 -
1/2 large red onion, cut into 1-inch wedges
11 -
1 whole lemon, half thinly sliced, half for juice
12 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup. This ensures your Easy Sheet Pan Baked Chicken and Potatoes cooks evenly and prevents sticking, making the process smoother from start to finish.
02 -
In a large bowl, combine 1 1/2 lbs baby Yukon Gold potatoes, quartered, with 1 1/2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to coat; this initial seasoning ensures your Easy Sheet Pan Baked Chicken and Potatoes has deep flavor.
03 -
Add 1 1/2 lbs boneless, skinless chicken thighs and 1/2 large red onion, cut into 1-inch wedges, to the bowl with the remaining 1 1/2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat thoroughly.
04 -
Spread the seasoned chicken, potatoes, and red onion in a single layer on the prepared sheet pan. Distribute the ingredients evenly to ensure everything cooks properly. Place the thinly sliced half of 1 whole lemon among the ingredients for added zest.
05 -
Bake for 35 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and lightly browned. For the best Easy Sheet Pan Baked Chicken and Potatoes, flip the potatoes and chicken halfway through cooking for even browning.
06 -
Remove the sheet pan from the oven. Squeeze the juice from the remaining half of 1 whole lemon over the entire dish. Garnish generously with 1/4 cup fresh parsley, chopped. Serve your delicious Easy Sheet Pan Baked Chicken and Potatoes immediately.
# Notes:
01 -
For optimal browning and even cooking, avoid overcrowding your sheet pan. If necessary, use two sheet pans to give the ingredients enough space.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 -
Feel free to substitute other quick-cooking vegetables like bell peppers, zucchini, or broccoli florets. Add them to the pan during the last 15-20 minutes of cooking.
04 -
This dish is a complete meal on its own, but it also pairs wonderfully with a simple green salad or a side of steamed green beans.
# Tools You'll Need:
01 -
large sheet pan
02 -
large mixing bowl
03 -
sharp knife
04 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 523 kcal
Total Fat: 27 g
Total Carbohydrate: 33 g
Protein: 35 g