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Sheet Pan Chicken and Potatoes

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Sheet Pan Chicken and Potatoes is a simple, one-pan meal featuring juicy chicken, crispy potatoes, and savory herbs, all roasted together for an easy and delicious dinner.

Ingredients

4 boneless, skinless chicken breasts (or thighs)

1 lb baby potatoes, halved or quartered

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
  3. In a small bowl, mix the olive oil, garlic powder, onion powder, rosemary, thyme, salt, and pepper.
  4. Toss the baby potatoes in the olive oil mixture and spread them evenly on the baking sheet.
  5. Place the chicken breasts (or thighs) on the sheet pan with the potatoes.
  6. Drizzle the remaining olive oil mixture over the chicken.
  7. Roast in the oven for 35–45 minutes, or until the chicken is fully cooked and the potatoes are golden and tender. The internal temperature of the chicken should reach 165°F (75°C).
  8. Remove from the oven and let rest for a few minutes before serving.
  9. Garnish with fresh parsley if desired and serve.

Notes

  • For a variation, you can add vegetables like carrots, bell peppers, or Brussels sprouts to the sheet pan.
  • To make it spicier, add chili flakes or cayenne pepper to the seasoning mix.
  • For a sweeter flavor, swap regular potatoes with sweet potatoes.
  • You can make this dish ahead of time by seasoning the chicken and potatoes and storing them in the fridge before roasting.
  • Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Nutrition

Find it online: https://recipesbyjanet.com/sheet-pan-chicken-and-potatoes-recipe/