Description
Whipping up sheet pan chicken and potatoes means creating a delightful dinner that comes together with minimal effort and maximum flavor. Crispy chicken, golden potatoes, and a handful of simple seasonings make this meal a weeknight champion that your family will devour in minutes.
Ingredients
Scale
Main Protein:
- 1.5 lbs boneless, skinless chicken thighs
Vegetables:
- 1 lb baby potatoes (halved)
- 2 bell peppers (sliced, assorted colors)
Seasonings and Oils:
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Warm the oven to 425°F and line a large sheet pan with parchment paper to prevent sticking.
- Drizzle 3 tablespoons olive oil over chicken thighs, then sprinkle 1 teaspoon salt and ½ teaspoon black pepper. Massage seasoning into the meat thoroughly.
- Add 1 pound halved baby potatoes to the bowl and scatter 1 tablespoon chopped rosemary. Toss everything until each piece gets coated with oil and herbs.
- Drop 2 sliced bell peppers into the mixture and mix gently to distribute colorful vegetables evenly.
- Transfer the entire contents from the bowl onto the prepared sheet pan, arranging ingredients in a single layer without overcrowding.
- Slide the pan into the preheated oven and roast for 25-30 minutes, checking that chicken reaches 165°F internal temperature and potatoes turn golden brown.
- Remove the pan from the oven and let the dish rest for 5 minutes before serving to allow juices to redistribute and flavors to settle.
Notes
- Arrange chicken and potatoes in a single layer without overcrowding to ensure crispy, evenly cooked results.
- Use bone-in, skin-on chicken thighs for more flavor and juiciness compared to boneless varieties.
- Swap bell peppers with seasonal vegetables like zucchini or carrots to keep the dish interesting and flexible.
- For a gluten-free and low-carb version, replace potatoes with cauliflower or turnips and adjust roasting time accordingly.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 381 kcal
- Sugar: 3 g
- Sodium: 675 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 110 mg