Sheet Pan Chicken and Potatoes
A simple and delicious one-pan meal featuring tender chicken and crispy roasted potatoes, seasoned to perfection.
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs boneless, skinless, cut into 1-inch pieces
- 1.5 pounds baby potatoes halved or quartered if large
- 1 medium red onion cut into wedges
- 0.5 cup olive oil
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the chicken pieces, potatoes, and red onion with olive oil, paprika, garlic powder, oregano, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender and browned, flipping halfway through.
- Serve hot.
Notes
For extra flavor, you can add a pinch of cayenne pepper or a squeeze of lemon juice before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!