Sheet Pan Chicken and Potatoes
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8 servings; one piece each
prep time
cook time
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SWAP ScoreWhat's this?
8 servings; one piece each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Sheet Pan Chicken and Potatoes
SWAP ScoreWhat's this?
8 servings; one piece each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
8 servings; one piece each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Ingredients
Directions
  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.
Nutrition Facts
Sheet Pan Chicken and Potatoes
Amount Per Serving
Calories 395 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 111mg 37%
Sodium 283mg 12%
Potassium 882mg 25%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugars 4g
Protein 22g 44%
Vitamin A 56%
Vitamin C 16%
Vitamin D0%
Calcium 5%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Directions
  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.
Nutrition Facts
Sheet Pan Chicken and Potatoes
Amount Per Serving
Calories 395 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 111mg 37%
Sodium 283mg 12%
Potassium 882mg 25%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugars 4g
Protein 22g 44%
Vitamin A 56%
Vitamin C 16%
Vitamin D0%
Calcium 5%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
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.

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