Let me tell you, there’s nothing quite like the ease and deliciousness of sheet pan chicken and potatoes! This dish is a total game-changer for busy weeknights or when you just want something simple yet packed with flavor. Imagine perfectly roasted chicken thighs paired with tender, golden baby potatoes, all cooked together on a single sheet pan. It’s like a hug on a plate! Plus, it comes together in just about 55 minutes, including prep and cook time, making it so convenient. Trust me, once you try this recipe, you’ll be coming back to it again and again. It’s quick, flavorful, and the best part? Minimal cleanup afterwards! So, let’s dive into it and get this tasty meal on your table!
Ingredients List
Here’s what you’ll need to whip up this fantastic sheet pan chicken and potatoes. I love how simple and straightforward these ingredients are! Grab your measuring spoons and let’s get started:
- 4 bone-in chicken thighs
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish
Don’t worry if you don’t have baby potatoes on hand; any type of potatoes will work just fine. Just be sure to halve them for even cooking! Now that we’ve got our ingredients ready, we can move on to making this delicious meal!
How to Prepare Sheet Pan Chicken and Potatoes
Now that we have our ingredients ready, let’s get to the fun part—preparing this scrumptious dish! I promise, the steps are super easy to follow, and you’ll have a delicious meal on your table in no time.
Preheat the Oven
First things first, let’s get that oven preheating! Set it to 425°F (220°C). This is going to give your chicken and potatoes that perfect golden-brown finish. Trust me, you want your oven nice and hot for this one!
Prepare Chicken and Potatoes
In a large bowl, combine those beautiful chicken thighs and the halved baby potatoes. It’s a match made in heaven! Now, drizzle the olive oil over everything—don’t be shy, we want that flavor to really shine. Then, sprinkle the garlic powder, paprika, salt, and pepper over the top. I like to add a little extra seasoning, but adjust it to your taste!
Toss and Coat
Here comes the fun part—get in there and toss everything together! Make sure each piece of chicken and each potato half is evenly coated in that delicious oil and seasoning mix. This step is crucial because it ensures every bite is packed with flavor. I usually use my hands for this part; it’s messy but oh-so-satisfying!
Arrange on Sheet Pan
Now, grab your sheet pan and spread the chicken and potatoes out in a single layer. This is super important for even cooking! If everything is piled on top of each other, you might end up with some sad, soggy bits. So, give them space to roast beautifully!
Bake to Perfection
Pop that sheet pan into your preheated oven and let it bake for about 35-40 minutes. You’ll know it’s done when the chicken is cooked through (a nice internal temperature of 165°F or 75°C) and the potatoes are fork-tender. Oh, the smell wafting through your kitchen will be absolutely irresistible!
Garnish and Serve
Once it’s out of the oven, let’s finish it off with a sprinkle of fresh herbs for garnish. It adds a lovely pop of color and flavor! Serve it up warm and enjoy this delightful meal with your family or friends. They’ll be so impressed, and you’ll have made it all on just one sheet pan!
Why You’ll Love This Recipe
- Quick preparation means you can have a hearty meal ready in just about 55 minutes.
- Minimal cleanup is a lifesaver—everything cooks on one sheet pan!
- Great flavor from perfectly seasoned chicken and tender potatoes that roast together.
- Versatile recipe—you can easily add your favorite veggies for more color and nutrients.
- Family-friendly dish that pleases everyone, even the pickiest eaters.
- Leftovers heat up beautifully, making it perfect for meal prep.
Tips for Success
Alright, let me share some of my favorite tips to ensure your sheet pan chicken and potatoes come out absolutely perfect every time. Trust me, these little tricks can make a big difference!
- Marinate for Extra Flavor: If you have a bit of time, try marinating the chicken in olive oil, garlic powder, and paprika for a few hours or even overnight. It really helps to deepen the flavor!
- Mix in Veggies: Feel free to add in some colorful veggies like carrots, bell peppers, or green beans. Just make sure to cut them into similar sizes so they cook evenly alongside the chicken and potatoes.
- Don’t Crowd the Pan: Give your chicken and potatoes some space on the sheet pan. If they’re too close, they might steam rather than roast, and we want that lovely crispy texture!
- Check for Doneness: Use a meat thermometer to ensure the chicken is cooked through. It should reach an internal temperature of 165°F (75°C). This way, you won’t have to worry about undercooked chicken!
- Rest Before Serving: Let the chicken rest for a few minutes after baking. This helps the juices redistribute, making each bite even juicier and more delicious!
With these tips in your back pocket, you’re all set to create a sheet pan dinner that’ll impress everyone at the table. Enjoy the cooking adventure!
Storage & Reheating Instructions
So, you’ve got some delicious leftovers from your sheet pan chicken and potatoes—what a win! Properly storing and reheating them is key to keeping that amazing flavor intact. Here’s how I do it:
- Storing Leftovers: Once your meal has cooled down a bit, transfer any leftovers into an airtight container. This helps keep everything fresh and prevents any weird fridge smells from seeping in. You can store them in the refrigerator for up to 3 days. Just make sure to label it if you’re feeling fancy!
- Freezing for Later: If you want to keep your leftovers longer, you can freeze them! Just place the chicken and potatoes in a freezer-safe container or a zip-top bag, removing as much air as possible. They’ll be good for about 2-3 months. When you’re ready to enjoy them again, just thaw in the fridge overnight before reheating.
Now, let’s talk reheating:
- Oven Reheating: For the best results, I recommend reheating in the oven. Preheat it to 350°F (175°C), then spread the chicken and potatoes on a baking sheet and heat for about 15-20 minutes, or until warmed through. This way, you’ll retain that lovely crispy texture!
- Microwave Option: If you’re in a hurry, the microwave works too! Just pop your leftovers in a microwave-safe dish, cover it with a microwave-safe lid or a damp paper towel, and heat in 1-minute intervals until warmed through. Just keep an eye on it to avoid overheating!
With these storage and reheating tips, you can enjoy your scrumptious sheet pan chicken and potatoes even after the first serving. Yum!
Nutritional Information
Curious about the nutritional goodness packed into this delightful sheet pan chicken and potatoes? Here’s a quick breakdown of the estimated values per serving. Keep in mind, these are just estimates, but they’ll give you a good idea of what you’re enjoying:
- Calories: 450
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 2g
- Protein: 30g
- Sodium: 600mg
- Cholesterol: 120mg
This hearty dish not only satisfies your hunger but also provides a nice balance of protein and carbs. Enjoy knowing you’re fueling your body with something delicious and nutritious!
FAQ Section
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless chicken thighs will work just fine, but keep an eye on the cooking time as they may cook faster. Start checking for doneness a few minutes earlier, around 30-35 minutes.
What other vegetables can I add?
Oh, the possibilities are endless! You can definitely toss in carrots, bell peppers, zucchini, or even Brussels sprouts. Just remember to cut them into similar sizes as the potatoes for even cooking. It’s a great way to sneak in some extra veggies!
Can I prepare this dish ahead of time?
You bet! You can prep everything and store it in the fridge for a few hours before baking. Just be sure to keep the chicken and potatoes in a sealed container to maintain freshness. When you’re ready to cook, just follow the baking instructions as usual!
How do I know when the chicken is fully cooked?
The best way to check is by using a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, look for clear juices running from the chicken when pierced—no pink should show!
Can I make this recipe with larger chicken pieces?
Yes, you can! Just keep in mind that larger pieces like whole chicken breasts or legs will need a longer cooking time. Just make sure they are cooked through and tender. You may need to adjust the baking time accordingly.
For more information on cooking chicken safely, you can visit USDA Food Safety and Inspection Service.
Print
Sheet Pan Chicken and Potatoes: Simple 5-Step Delight!
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and delicious dish featuring chicken and potatoes roasted together on a single sheet pan.
Ingredients
- 4 bone-in chicken thighs
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chicken thighs and halved potatoes.
- Drizzle with olive oil and sprinkle garlic powder, paprika, salt, and pepper.
- Toss until everything is evenly coated.
- Spread the chicken and potatoes on a sheet pan in a single layer.
- Bake for 35-40 minutes or until chicken is cooked through and potatoes are tender.
- Garnish with fresh herbs before serving.
Notes
- For extra flavor, marinate the chicken for a few hours.
- You can use any type of potatoes.
- Feel free to add vegetables like carrots or green beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and 1/4 pound potatoes
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: sheet pan chicken and potatoes
