Sheet Pan Chicken and Potatoes

Weeknights made easy with this effortless and delicious Sheet Pan Chicken and Potatoes! One sheet pan and a handful of ingredients is all you need.

Sheet Pan Chicken and Potatoes is the perfect meal for when you’re really not feeling the kitchen and takeout is not an option. Using aluminum foil to line the pan makes clean up even faster, you’ll be back on the couch binge watching The Crown on netflix in no time at all 😉

I used legs and thighs for this recipe. Dark meat on the bone is juicier and will cook at the same time as the potatoes. You can use chicken breasts but keep, in mind that it cooks faster. Cooking time will have to be adjusted accordingly. The Chicken is done when a thermometer inserted into the thickest part of the meat (near the bone) reads 165F.

Here’s a little quick chef tip for you. Pull the chicken out the oven at 158F and let it rest for about 5-10 minutes, loosely tented with foil. Carryover cooking will bring that temp up. if you’re not comfortable doing that, its totally ok, take it out at 165F. It’s served with a sauce anyway so don’t worry about it being dry… sauces fix everything. lol

One more thing before we cook. I used my favorite spice blend from Trader Joes, 21 seasoning salute. It has all the mediterranean flavors I love, but feel free to use your favorite blend. Thats another reason why I love this recipe, its so easy to customize to your liking.

Fan of quick meals check out this recipe for Quick Braised Cannellini Beans with Kale 😉

Sheet Pan Chicken and Potatoes

Yield: feeds 4-5 ppl

Prep Time: 10 minutes

Additional Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 40 minutes

Weeknights made easy with these effortless and delicious Sheet Pan Chicken and Potatoes!

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Ingredients

• 5 Thighs and 5 legs, trimmed of excess fat and skin
• 2 tbsp Trader Joe's 21 Seasoning Salute or your fave spice blend. 
• 1 tbsp ground coriander, optional 
• 2 tbsp of extra virgin olive oil (evoo), plus more to drzzle on the potatoes
• 2 cloves of garlic
• Juice and zest of  1/2 lemon
• 4-5 medium to large idaho potatoes, scrubbed clean and cut into roughly 2 inch pieces
• Kosher salt and pepper to taste

Scallion Sauce

• 2 Scallions, green and white parts, roughly chopped
• 1 tbsp Parsley leaves
• 3/4 cup greek yogurt
• 1 tsp dijon mustard
• Juice of half a lemon
• 1 tsp agave
• 1 tsp Kosher salt
• 1/2 tsp crushed black pepper

Instructions

1. Preheat your oven to 375F
2. Place the legs and thighs in the bowl and add the 21 seasoning salute, coriander, evoo, grated garlic, lemon juice and about 3 dashes of salt. Mix it all up, make sure the chicken is coated well and let it marinate for at least 30 minutes.
3. Line your sheet pan with the aluminum foil and spray it with the oil.
4. Transfer the chicken to the sheet pan. Liberally drizzle the potatoes and garlic with extra virgin olive oil and season with salt and pepper. Use your hands to coat the potatoes and nestle every thing together but don't crowd the pan. Place the sheet pan in the oven.
5. Roast for 45 minutes to 1 hr. Chicken is done when the juices run clear, prick the thigh near the bone to make sure, if you have a thermometer it should read 165F. Remove from the oven and tent with foil.
6. While the chicken and potatoes are resting, add the scallions, herbs, greek yogurt, and dijon mustard, lemon, agave, salt and pepper to your blender.
7. Serve the potatoes and chicken with the sauce drizzled all over or on the side.
8. Enjoy!

Notes

will need a sheet pan, aluminum foil and oil spray

Nutrition Information:

Yield: 5 Serving Size: 2 pieces
Amount Per Serving: Calories: 472

nutrition information is not always accurate