This Sheet Pan Roasted Chicken and Red Potatoes recipe offers a complete, delicious meal cooked on a single pan, making cleanup a breeze. It’s a perfect option for those busy weeknights when you still crave a hearty and flavorful potato dinner.
Key Ingredients & Substitutions
- Chicken: Use boneless, skinless chicken thighs or breasts.
- Red Potatoes: Small red potatoes are ideal; Yukon Golds also work well.
- Olive Oil: Any neutral cooking oil can be substituted.
- Herbs: Dried oregano and rosemary are suggested, but feel free to use your favorite dried herbs like thyme or Italian seasoning.
- Garlic: Fresh minced garlic offers the best flavor; garlic powder can be used in a pinch.
Ingredients
Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs (about 6-8 thighs)
- 1.5 lbs small red potatoes, quartered
- 2 tablespoons olive oil
Seasoning:
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large baking sheet, mixing bowls
Step-by-Step Instructions
1. Prepare Your Ingredients
Preheat your oven to 400°F (200°C). Wash and quarter your red potatoes. Pat your chicken thighs dry with paper towels.
2. Season the Potatoes
In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of dried oregano. Ensure they are evenly coated.
3. Season the Chicken
In a separate medium bowl, toss the chicken thighs with the remaining 1 tablespoon of olive oil, ½ teaspoon of salt, ½ teaspoon of dried rosemary, and ½ teaspoon of garlic powder. Make sure each piece is well-covered.
4. Arrange on the Sheet Pan
Spread the seasoned potatoes in a single layer on one side of a large baking sheet. Arrange the seasoned chicken thighs on the other side of the same baking sheet. Ensure there is some space between the pieces for even cooking.
5. Roast the Meal
Bake for 30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. You can gently flip the potatoes halfway through for even crisping. A meat thermometer should read 165°F (74°C) when inserted into the thickest part of the chicken.
6. Serve Immediately
Carefully remove the sheet pan from the oven. Let the chicken rest for a few minutes before serving. Enjoy your comforting potato dinner!
Variation Ideas
- Add chopped bell peppers or onions to the pan during the last 15 minutes of cooking.
- Drizzle with fresh lemon juice and chopped parsley after roasting for a bright finish.
- Try different potato dinner recipes by swapping red potatoes for sweet potatoes.
- Experiment with different herb blends like Italian seasoning or smoked paprika.
Storage Instructions
Store any leftover Sheet Pan Roasted Chicken and Red Potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short bursts.
Frequently Asked Questions
Can you use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. You may need to adjust the cooking time slightly, as breasts can cook faster.
Do you need to peel the potatoes?
No, it’s not necessary to peel red potatoes. Their skin is thin and becomes tender when roasted, adding nutrients and texture.
How do you prevent the chicken from drying out?
Using chicken thighs helps keep the chicken moist. Also, avoid overcooking; use a meat thermometer to ensure it reaches 165°F (74°C) and no more.
Can you prepare this ahead of time?
You can chop and season the potatoes and chicken a few hours in advance and keep them refrigerated. Then, simply spread them on the pan and roast when ready.
What side dishes pair well with this?
This is a complete potato dinner, but a simple green salad or steamed green beans would complement it nicely.
Is this recipe good for meal prep?
Absolutely! This recipe is excellent for meal prep. You can divide the cooked chicken and potatoes into individual containers for easy lunches or dinners throughout the week.