sheet pan chicken thighs and potatoes

Chicken is the most common type of poultry in the world.^[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.^[2]

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.^[3]

Sheet Pan Baked Chicken and Potatoes Recipe

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.

Another recipe :

What ingredients do I need for Sheet Pan Chicken Thighs and Potatoes?

• 1 and ½ pounds boneless chicken thighs
• 1 and ½ pounds baby potatoes (red or mixed varieties), half or quartered
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes, halved
• 1 lemon, cut into wedges

For sauce:

• 3 tablespoons olive oil
• 2 tablespoon lemon juice
• 2-3 cloves of garlic, minced
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon red pepper flakes

To top:

• 7 ounce jar kalamata olives, drained
• 4 ounces crumbled feta

Instructions

1. Preheat oven to 400°F.
2. Prepare a large sheet pan with aluminum foil.
3. Place the chicken thighs, potatoes, red onion, cherry tomatoes, and lemon wedges onto the sheet pan as evenly as possible.
4. In a small bowl, mix together the olive oil, lemon juice, oregano, thyme, salt, pepper, and red pepper flakes. Drizzle over the chicken and vegetables and gently toss to help evenly distribute the sauce.
5. Bake for 30 minutes or until the internal temperature of the chicken reaches 165°F.
6. Take out the sheet pan then turn on your broiler to low.
7. Top with feta and olives and return to the oven to help warm through, 1-2 minutes.
8. Serve warm and enjoy!

One Pan Chicken and Potatoes

Ingredients

• 8 chicken thighs
• 6-8 large potatoes cut in quarters or halves
• 5-6 carrots cut in 1-2 inch pieces
• 1 onion cut in quarters
• 15-20 garlic cloves whole
• 1 Tbsp Kosher salt
• 1 tsp Black ground pepper
• 4 tsp garlic powder or 5 cloves garlic crushed
• ½ tsp paprika optional
• 3-4 Tbsp olive oil

Instructions

1. Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
3. Pat dry chicken with a paper towel.
4. Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Carefully toss everything to coat.
5. Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
7. Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.

Can I use other vegetables with the chicken and potato bake?

Yes. If using zucchini, asparagus or other quick roasting vegetable and add them the last 20 minutes of baking time. Frozen peas are also fine. I would add them the last 5 minutes of baking.

Can I use different seasoning for this Baked Chicken and Potatoes Recipe?

You sure can! You can add dry ranch seasoning (with no salt), or rosemary, or thyme, or whatever else you like and then bake chicken and potatoes as the rest of the recipe states.

Can I make this with Chicken Breast?

Yes! Just bake the potatoes for about 40 minutes before adding the chicken breast. Cook the chicken until the internal temperature registers at 160F.

Can I Make this with Sweet Potatoes?

Yes! Just make sure to bake the chicken for about 30 minutes before adding the sweet potatoes, as they tend to cook quicker.

Sheet Pan Chicken Thighs with Potatoes & Mushrooms

Other recipe :

Ingredients

Chicken and Potatoes:

• 24 oz Baby Red Potatoes, halved
• 6 sprigs Rosemary, plus more for garnish
• 4 Bone-in, Skin-on Chicken Thighs

Lemon Herb Dressing:

• 1 tablespoon Dijon Mustard
• 1 teaspoon Dried Oregano
• 1 teaspoon Honey
• 2 Lemons, zest and juice
• 2 cloves Garlic, finely chopped
• 2 teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• ¼ cup Olive Oil

Instructions

• Preheat oven to 425°F / 218°C. Line a sheet pan with foil.
• Pat chicken thighs dry with paper towels. Set aside.
• Whisk together all ingredients for dressing.
• Place potatoes and rosemary sprigs in a large mixing bowl and toss with one third of the dressing. Spread potatoes out on prepared sheet pan.
• Put chicken in mixing bowl and toss with one third of the dressing. Nestle chicken skin-side up in potatoes.
• Season the skin of the chicken thighs with some additional salt and pepper.
• Roast, stirring potatoes halfway through cooking, until potatoes are tender and chicken is cooked through and very crisp, 40 to 50 minutes. (Chicken is done when it registers 165°F in the thickest part.)
• When chicken and potatoes are done roasting, drizzle with remaining one third of dressing. Garnish with a few fresh rosemary sprigs.
• Serve immediately.

Nutrition

Calories: 595kcal | Carbohydrates: 38g | Protein: 28g | Fat: 38g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1329mg | Potassium: 1110mg | Fiber: 6g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 3mg

STORAGE TIPS

To Meal Prep.  Divide the ingredients, evenly, into 6 meal prep containers. I love these glass ones! Store in the refrigerator or freezer following the directions below.

To Refrigerate.   Place the leftovers in the refrigerator for up to four days in a sealed container.

To Freeze.  Leftovers can be frozen for up to 3 months in a sealed freezer-safe container. I recommend allowing them to thaw in the refrigerator overnight before following the reheating instructions. The texture isn’t as good after being frozen, but it can be done.

Is it better to bake chicken thighs at 350 or 400 degrees?

400 degrees is recommended. Baking chicken thighs at a higher temperature helps brown and crisp up the outer-layer of skin while locking in the moisture and tenderizing the dark meat as it roasts.

Which potatoes are best for roasting?

Potatoes that are high in starch like yukon gold, yellow potatoes, fingerlings, red potatoes and purple potatoes are great for roasting.

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