There’s something truly magical about the simplicity of a one-pan meal, isn’t there? When I think of cozy evenings in my kitchen, my mind immediately drifts to my favorite dish: sheet pan chicken and potatoes. It’s the kind of meal that not only fills the belly but also warms the heart. I love how everything comes together in one pan, making cleanup a breeze—because let’s be honest, who wants to spend the evening scrubbing pots and pans? Just toss some juicy chicken thighs and tender baby potatoes with a sprinkle of seasonings, pop it in the oven, and let the magic happen! The aroma that fills the house is irresistible, and the best part? You can easily customize it with your favorite veggies. Trust me, this dish will quickly become your go-to for busy weeknights or when you just want to enjoy some delicious comfort food without the fuss!
Ingredients List
- 4 chicken thighs (bone-in, skin-on for extra flavor)
- 1 pound baby potatoes (halved for even cooking)
- 2 tablespoons olive oil (extra virgin is my favorite)
- 1 teaspoon garlic powder (for that lovely aromatic touch)
- 1 teaspoon paprika (adds a beautiful color and smoky taste)
- Salt and pepper to taste (don’t be shy with the seasoning!)
- Fresh parsley for garnish (for a pop of color and freshness)
How to Prepare Sheet Pan Chicken and Potatoes
Step-by-Step Instructions
- First things first, preheat your oven to 400°F (200°C). This is crucial for getting that perfect crispy skin on the chicken and tender potatoes.
- While the oven warms up, grab a mixing bowl and combine the olive oil, garlic powder, paprika, salt, and pepper. Give it a good stir until everything’s nicely blended. This is where the flavor magic starts!
- Now, take those chicken thighs and coat them in that flavorful mixture. Make sure each piece gets a nice even coating—don’t worry if you get a little messy; that just means you’re cooking with love!
- Next, arrange the coated chicken thighs on a sheet pan, making sure to leave a bit of space between them for air circulation. Then, toss the halved baby potatoes onto the same pan.
- Drizzle any remaining oil mixture over the potatoes, ensuring they’re well-seasoned too. Trust me, they’ll soak up all those delicious flavors!
- Pop the sheet pan into the preheated oven and bake for about 35-40 minutes. You’ll know it’s done when the chicken is cooked through (an internal temperature of 165°F or 74°C is ideal) and the potatoes are fork-tender.
- Once everything’s cooked to perfection, remove the pan from the oven and let it rest for a couple of minutes. This is the hardest part, but it’ll be worth it!
- Finally, garnish with fresh parsley for a burst of color and serve it up hot. Enjoy the deliciousness!
Why You’ll Love This Recipe
- Quick preparation—ready in just 10 minutes of hands-on time!
- Easy cleanup with everything cooked on a single sheet pan.
- Flavorful ingredients that come together beautifully.
- Versatile—customize with your favorite veggies for added nutrition.
- Healthy option with juicy chicken and hearty potatoes.
- Perfect for weeknight dinners or meal prep for the week ahead!
Tips for Success
To ensure your sheet pan chicken and potatoes turn out perfectly every time, here are some of my favorite pro tips! First, don’t skip on the seasoning—feel free to adjust the garlic powder and paprika to suit your taste. If you like a bit of heat, a pinch of cayenne pepper can really kick things up a notch!
Also, keep in mind that oven temperatures can vary, so it’s a good idea to check the chicken a little earlier than the suggested cooking time. If you have a convection oven, you might want to reduce the temperature by about 25°F (about 15°C) for even cooking. And remember, letting the chicken rest after baking helps keep it juicy—so resist the urge to dive in right away! Finally, don’t hesitate to add your favorite veggies, like bell peppers or zucchini, to the pan for a colorful and nutritious twist. Happy cooking!
Nutritional Information
When you whip up this delightful sheet pan chicken and potatoes, you’re not just treating yourself to a delicious meal; you’re also getting a decent balance of nutrition! Here’s a rough estimate of what’s in each serving:
- Calories: 400
- Fat: 20g
- Protein: 25g
- Carbohydrates: 30g
- Sugar: 2g
- Fiber: 4g
- Sodium: 500mg
Of course, these values can vary based on your specific ingredients and portion sizes, but it gives you a good idea of what to expect. Enjoy this wholesome meal guilt-free!
FAQ Section
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but keep an eye on the cooking time since they can dry out faster than thighs. Aim for about 25-30 minutes of baking.
What if I don’t have baby potatoes?
No worries! You can substitute with regular potatoes—just cut them into smaller pieces to ensure they cook through in the same time.
Can I add other vegetables?
For sure! Carrots, zucchini, or broccoli work wonderfully. Just remember to chop them into similar sizes for even cooking.
Is this recipe gluten-free?
Yes, this sheet pan chicken and potatoes recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
How do I know when the chicken is done?
The best way is to check the internal temperature with a meat thermometer—it should reach 165°F (74°C) for perfect doneness!
Serving Suggestions
To elevate your sheet pan chicken and potatoes, consider pairing it with a fresh side salad. A simple arugula salad with a lemon vinaigrette adds a bright contrast to the hearty meal. You could also serve it with some roasted asparagus or steamed green beans for a pop of color and crunch. And if you’re in the mood for something cozy, a warm, crusty bread for mopping up any leftover juices is just perfect. Trust me, these sides will complement the flavors beautifully and make your dinner feel extra special!
Storage & Reheating Instructions
To store your delicious sheet pan chicken and potatoes, simply let them cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 3-4 days—perfect for leftovers! When you’re ready to enjoy them again, the best way to reheat is in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps maintain that lovely crispiness on the chicken skin and keeps the potatoes nice and tender. You can also use a microwave if you’re in a hurry, but I recommend adding a splash of water to the container to keep things moist!
Imprimer
Sheet Pan Chicken and Potatoes: 7 Irresistible Comforts
- Temps Total: 50 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A simple and delicious one-pan meal featuring chicken and potatoes.
Ingrédients
- 4 chicken thighs
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper.
- Coat the chicken thighs with the mixture.
- Place the chicken and halved baby potatoes on a sheet pan.
- Drizzle remaining oil mixture over potatoes.
- Bake for 35-40 minutes or until chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning according to your preference.
- Can substitute chicken thighs with breasts.
- Feel free to add vegetables like carrots or broccoli.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 400
- Sucre: 2g
- De Sodium: 500mg
- La graisse: 20g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 15g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 4g
- La protéine: 25g
- Le taux de cholestérol: 80mg
Mots-clés: sheet pan chicken and potatoes
