Description
A simple and flavorful sheet pan dinner featuring chicken and potatoes seasoned with garlic and herbs. This one-pan meal is perfect for a quick weeknight dinner.
Ingredients
- 1.5 lbs chicken thighs or breasts, cut into 1-inch pieces
- 1.5 lbs baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
- Roast the potatoes for 20 minutes.
- While the potatoes are roasting, toss the chicken pieces with the remaining 2 tablespoons of olive oil, minced garlic, rosemary, and thyme.
- After 20 minutes, remove the baking sheet from the oven. Add the seasoned chicken to the sheet pan with the potatoes, ensuring everything is in a single layer.
- Return the sheet pan to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
- Garnish with fresh parsley before serving.
Notes
- You can use other vegetables like broccoli florets or bell pepper chunks. Add them during the last 15 minutes of cooking.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American