Sheet Pan Chicken and Potatoes
Delight in the simplicity and flavor of this Sheet Pan Chicken and Potatoes recipe. Succulent chicken thighs roast to crispy perfection alongside golden baby potatoes and vibrant vegetables, all infused with aromatic herbs. Whether it’s a busy weeknight or a cozy weekend, this one-pan meal is easy to prepare and sure to impress, inviting warmth and conversation around the dinner table.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 lb baby potatoes (mixed red and yellow)
- 2 tbsp olive oil
- 2 sprigs fresh rosemary (chopped)
- 1 tsp garlic powder
- 1 bell pepper (sliced)
- 1 red onion (sliced)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or aluminum foil and lightly grease it.
- In a bowl, mix olive oil, garlic powder, salt, pepper, and chopped rosemary. Coat the chicken thighs with this mixture.
- Halve the baby potatoes and place them on the baking sheet along with sliced bell peppers and onions. Drizzle with olive oil, season with salt and pepper.
- Nestle the seasoned chicken among the vegetables on the baking sheet. Roast for 30-35 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
Nutrition
- Serving Size: 1 serving
- Calories: 403
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg