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Sheet Pan Chicken and Potatoes
Sheet Pan Roast Chicken with Potatoes is full of zesty, bright flavors that everyone will devour. For best results, let chicken marinate for 1-2 nights beforehand, and pop it in the oven when ready to serve.
👥 6 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 30 min🔥 Cook: 55 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- oven
- pan
📝 Preparation Steps
1
Prep Marinade: In a large bowl, combine all marinade ingredients and whisk together. Set aside.
2
Prep Chicken
3
Towel-dry the chicken pieces well, so that all excess moisture is removed. Use a fork to pierce chicken pieces all over thoroughly.
4
Place chicken in the bowl with marinade. Toss to coat well. Add potatoes, carrots, and onion; toss to coat. Cover tightly and place in fridge to marinade overnight, or up to 2 nights.
large carrots (peeled and thickly sliced)3medium onion (thinly sliced)1
5
Roast
6
Allow chicken to come to room temp for ⏱️ 1 hour prior to roasting. Preheat oven to 425 with rack in middle position.
7
Transfer chicken, veggies/potatoes, and marinade mixture onto a large rimmed sheet pan, ensuring everything is in an even single layer. Roast ⏱️ 50-60 minutes or until chicken is browned and cooked through. Serve warm.
Nutrition Facts
calories
605 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
3 g
sugar Content
27 g
sodium Content
804 mg
protein Content
50 g
trans Fat Content
0.2 g
cholesterol Content
156 mg
carbohydrate Content
42 g
saturated Fat Content
8 g
unsaturated Fat Content
15 g
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