Sheet Pan Baked Chicken and Potatoes Recipe (Print Version)
Effortless Sheet Pan Baked Chicken and Potatoes recipe. Juicy chicken and tender potatoes roasted together for a quick, flavorful weeknight meal.
# 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:
→ The Hearty Foundation
01 -
1 1/2 lbs boneless, skinless chicken thighs
02 -
1 1/2 lbs baby Yukon Gold potatoes, quartered
→ Golden Roast 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 -
1/2 tsp dried thyme
09 -
1 tsp salt, plus more to taste
10 -
1/2 tsp black pepper, plus more to taste
→ Garden Fresh Additions
11 -
1 lb broccoli florets
12 -
4 cloves fresh garlic, minced
13 -
1 whole lemon, cut into wedges
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. This initial setup is crucial for a successful Sheet Pan Baked Chicken and Potatoes Recipe.
02 -
In a large bowl, combine 1 1/2 lbs boneless, skinless chicken thighs and 1 1/2 lbs quartered baby Yukon Gold potatoes. Drizzle with 2 tbsp olive oil. Add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat evenly.
03 -
Spread the seasoned chicken and potatoes in a single layer on the prepared sheet pan. Roast for 20 minutes. This initial roasting ensures the potatoes begin to tenderize and the chicken starts to brown, laying the foundation for your Sheet Pan Baked Chicken and Potatoes Recipe.
04 -
Remove the sheet pan from the oven. Add 1 lb broccoli florets and 4 cloves fresh garlic, minced, to the pan. Drizzle the broccoli with the remaining 1 tbsp olive oil and season with a pinch more salt and pepper. Toss gently with the chicken and potatoes.
05 -
Return the sheet pan to the oven and continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the potatoes are fork-tender, and the broccoli is crisp-tender.
06 -
Once cooked, remove the Sheet Pan Baked Chicken and Potatoes Recipe from the oven. Let it rest for 5 minutes before serving. Garnish with 1 whole lemon, cut into wedges, for a fresh burst of flavor.
# Notes:
01 -
For extra crispy potatoes, ensure they are cut into uniform pieces and spread in a single layer without overcrowding the pan. Use two sheet pans if necessary.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
03 -
Feel free to swap chicken thighs for chicken breast (adjust cooking time, as breasts may cook faster) or use sweet potatoes instead of Yukon Golds for a different flavor profile.
04 -
This dish is a complete meal on its own, but a sprinkle of fresh parsley or a side of crusty bread would complement it beautifully.
# Tools You'll Need:
01 -
Large sheet pan
02 -
Large mixing bowl
03 -
Cutting board
04 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 570 kcal
Total Fat: 30 g
Total Carbohydrate: 39 g
Protein: 38 g