Sheet Pan Chicken and Potatoes

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Serves8 (one piece each)
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  1. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil or parchment paper (you can also use a bare sheet pan if you prefer).
  2. In a small bowl, stir together the olive oil, lemon zest, Italian seasoning, salt, and pepper.
  3. Spread out the chicken, potatoes, carrots and garlic on the sheet pan, then drizzle the oil mixture evenly over the chicken and potatoes.
  4. Using your hands or a pair of tongs, flip and move the chicken and potatoes around until they are evenly coated. Put the chicken skin side up.
  5. 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, put the tray under the broiler for a few minutes until the skin is crispy.
  6. Transfer the chicken and potatoes to a serving dish, and serve hot.

Recipe Tips

To reduce the saturated fat, remove the skin from the chicken after baking.

Serve with a vegetable side like salad or steamed veggies.

There's no need to flip the chicken or vegetables as they bake, but if you're making more than the recipe calls for moving them halfway through will ensure even cooking.

Nutrition Facts
Sheet Pan Chicken and Potatoes
Amount Per Serving
Calories 391 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 107mg 36%
Sodium 259mg 11%
Potassium 872mg 25%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 3g
Protein 30g 60%
Vitamin A 207%
Vitamin C 27%
Vitamin D0%
Calcium 5%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

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