Description
Sheet Pan Roast Chicken with Potatoes is the ultimate one-pan meal, featuring juicy roasted chicken, tender potatoes, and caramelized vegetables all infused with a zesty citrus and herb marinade. This simple yet flavorful dish brings together wholesome ingredients, making it a perfect choice for an easy, hearty weeknight dinner. Full of vibrant flavors and minimal cleanup, it’s sure to become a family favorite.
Ingredients
4 bone-in, skin-on chicken thighs or breasts
1 lb baby potatoes, halved
1 red onion, sliced
1 bell pepper, sliced
3 tablespoons olive oil
1 lemon, juiced and zested
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
Salt and black pepper to taste
Fresh herbs (optional, for garnish)
Instructions
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Prepare the Marinade:
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In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, paprika, salt, and black pepper. Whisk together until well mixed.
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Marinate the Chicken:
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Place the chicken in a large bowl or resealable bag and pour half of the marinade over it. Toss to coat, then refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
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Prepare the Vegetables:
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Preheat the oven to 400°F (200°C). While the chicken is marinating, place the potatoes, red onion, and bell pepper on a sheet pan. Drizzle with the remaining marinade and toss to coat.
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Assemble the Sheet Pan:
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Once the chicken has marinated, place it on the sheet pan with the vegetables. Arrange everything in an even layer.
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Roast:
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Roast in the preheated oven for 30-40 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the potatoes are tender and golden brown. If the chicken needs additional crisping, broil for the last 2-3 minutes.
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Serve:
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Garnish with fresh herbs, if desired, and serve hot. Enjoy with the roasted potatoes and vegetables.
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Notes
Customize the Veggies: Feel free to add other vegetables like carrots, zucchini, or Brussels sprouts for added variety and flavor.
Make It Spicy: Add red pepper flakes or a pinch of cayenne pepper to the marinade for some heat.
Chicken Alternatives: Use bone-in, skin-on chicken thighs or breasts for the best flavor and texture, but boneless, skinless pieces will work too (just reduce the cooking time).
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30-40 minutes
- Category: Dinner, One-Pan Meal
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: Approximately 400 kcal per serving (varies based on portion size)
