Sheet Pan Chicken and Potatoes
A simple and flavorful one-pan meal featuring tender chicken thighs and crispy potatoes, perfect for a quick dinner.
Ingredients
Vegetables
- 1 pound yellow potatoes cut into quarters lengthwise (peel if desired)
- 6-8 pieces chicken thighs bone-in, skin on
- 3-4 tablespoons olive oil
- 1/2 lemon juice of lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- to taste Salt & pepper
- 1 package poultry fresh herb mix (rosemary, sage, thyme)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or grease it.
- Arrange chicken thighs and potatoes on the sheet. Drizzle with olive oil and lemon juice, then toss to coat.
- Sprinkle with garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Scatter herb sprigs on top.
- Roast for 30-40 minutes until chicken reaches 165°F (74°C). Optional: broil for 2-3 minutes for crispiness.
- Rest for 5 minutes before serving.
Notes
Use fresh herbs for the best flavor and adjust seasoning to taste.