Sheet Pan Chicken and Potatoes
A simple yet flavorful roasted chicken and crispy potatoes dish, perfect for busy weeknights or laid-back weekends.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 4 chicken thighs
- 4 medium potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (like rosemary or thyme) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper on a large sheet pan. Spread them in an even layer.
- Place the chicken thighs on the sheet pan alongside the potatoes. Season generously with salt, pepper, and any additional spices.
- Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and crispy.
- Garnish with fresh herbs before serving.
Notes
For crispy potatoes, cut them into even-sized pieces and consider pre-baking them for 10 minutes before adding the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg