Sheet Pan Baked Chicken and Potatoes Recipe
This sheet pan baked chicken and potatoes recipe is super easy and makes a delicious and comforting dinner that the whole family will love!
Servings: 6
Ingredients
- 1 pound yellow potatoes cut into quarters lengthwise (peel if desired)
- 6-8 chicken thighs (bone-in, skin on)
- 3-4 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- 1 package poultry fresh herb mix (rosemary, sage, 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
- Serves 4-6.