sheet pan chicken and potatoes recipe
The Best sheet pan chicken and potatoes recipe
I love this sheet pan chicken and potatoes recipe because it makes dinner so easy. I can throw everything on one pan and let the oven do the work. My kids love the crispy chicken and soft potatoes, and I love that there is hardly any cleanup. This recipe is perfect for busy weeknights when you want a healthy meal without spending hours in the kitchen. The chicken is juicy and the potatoes get golden and tender. It is also a great way to get protein and carbs in one dish, and you can add any vegetables you have on hand.
Sheet Pan Chicken and Potatoes
A simple and delicious one pan meal with juicy chicken and crispy potatoes. Perfect for a quick weeknight dinner that the whole family will enjoy.
🥘Ingredients
For the Chicken and Potatoes
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sheet Pan Chicken and Potatoes Works
This sheet pan chicken and potatoes recipe is always a good idea for any occasion. It works well for family gatherings because it is simple to make and everyone loves it. I hope you try it and enjoy it as much as we do.
❓ Frequently Asked Questions About Sheet Pan Chicken and Potatoes
1. Can I use chicken thighs instead of breasts?
Yes, you can use boneless skinless chicken thighs. They will be juicier and may need a few extra minutes of cooking time.
2. Do I need to flip the chicken and potatoes while baking?
No, you do not need to flip them. Baking at a high heat on a single sheet pan ensures even cooking and crispy edges.
3. Can I add other vegetables to this recipe?
Absolutely. You can add chopped carrots, broccoli, or bell peppers. Just make sure to cut them into similar sized pieces so they cook evenly.
4. How do I know when the chicken is fully cooked?
Use an instant read thermometer. The internal temperature of the chicken should reach 165 degrees F.
5. Can I make this recipe ahead of time?
You can prep the ingredients ahead by tossing the chicken and potatoes with the oil and spices and storing them in the fridge. Then just bake when you are ready.
