Recipe: Chicken and Potatoes Sheet-Pan Supper
Sheet-pan suppers are one of my favorite no-fuss ways to get dinner on the table. Most of the cooking time is unattended, so you’re free to leave your kitchen post while your dinner is doing its thing in the oven. Pour yourself a glass of wine, kick back, and relax as the oven does all the work — rendering your chicken skin crispy and turning your potatoes golden-brown.
This meal is not only super simple to put together, but it’s also very easy to customize to your liking. Not a fan of white potatoes? Use sweet potatoes, carrots, turnips, Brussels sprouts, or even florets of broccoli or cauliflower instead. Tired of the usual basic poultry seasoning blend? Play around with different spice mixes — some of my favorites are berbere, red curry paste, and za’atar.
Whatever vegetables and spices you decide to go with, make sure you use bone-in, skin-on chicken parts (or if you’re up for it, cut up a whole chicken). The skin and bones help to insulate the chicken as it roasts, so it will end up taking the same amount of cooking time as the rough-cut vegetables. If you’d rather use boneless, skinless chicken, cook it on a separate sheet pan so the vegetables can stay in the oven a little longer if necessary.
While the chicken and potatoes were roasting away, it occurred to me that this dinner could use a salad to green things up a bit. Faith’s Perfect Simple Salad fit the bill, well, perfectly — it took about five minutes to shred some vegetables and throw together the simple vinaigrette.
→ Serve This with: How To Make the Perfect Simple Side Salad
Chicken and Potato Sheet-Pan Supper
- 2 tablespoons
Zest of one lemon, grated on a fine microplane or grater (reserve juice for other recipes)
- 2 teaspoons
Italian herbs, poultry seasoning, or other spice or herb blend
- 1/2 teaspoon
salt (omit or reduce if spice blend includes salt)
- 1/4 teaspoon
ground black pepper
- 2 pounds
mixed chicken parts, bone-in and skin-on (drumsticks, legs, thighs, and/or breasts)
medium russet potatoes, cut into 2-inch pieces
Preheat the oven to 400ºF. For easier clean-up, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat (you can also use a bare sheet pan if you prefer). In a small bowl, stir together the olive oil, lemon zest, seasonings, salt, and pepper.
Spread out the chicken and potatoes on the sheet pan, then drizzle the oil mixture evenly over the chicken and potatoes. Using your hands or a pair of tongs, flip and move the chicken and potatoes around until they are evenly coated.
Place the sheet pan on the middle rack of the oven, and let roast for 25 to 30 minutes, or until the chicken registers 165°F in the thickest part of the meat and the potatoes are tender. If your skin isn't quite crispy enough, run the tray under the broiler for a few minutes until the skin is crispy.
Transfer the chicken and potatoes to a serving dish, and serve hot.
While the chicken and potatoes are in the oven, make a salad to serve alongside.
There’s no need to flip the chicken and potatoes as they bake, though if you are doubling the recipe or roasting extra chicken, you may want to rotate the pans halfway through cooking.