SHEET PAN BAKED CHICKEN AND POTATOES RECIPE
This sheet pan baked chicken and potatoes recipe is super easy and makes a delicious and comforting dinner that the whole family will love!
Provided by Natasha Bull
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400F and move the rack to the middle position.
- Grease a large, rimmed baking sheet or line it with foil. Cut up your potatoes and add them to the baking sheet along with the chicken.
- Use your hands to coat the chicken and potatoes with the oil and lemon juice. Sprinkle the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper (I'm pretty generous) onto the chicken and potatoes. Use your hands again to toss everything together so it's evenly coated. Surround the chicken and potatoes with the poultry herb mix (I put some of it on top of the chicken + potatoes and leave other intact sprigs scattered).
- Roast for 30-40 minutes or until the chicken is cooked through but not overcooked. Cooking time will vary depending on how big the chicken pieces are (internal temperature should reach 165F).
- Broil for a few minutes to crisp up the chicken skin and potatoes if desired.
SCRUMPTIOUS BAKED CHICKEN AND POTATOES
This chicken recipe is simple, very tender, juicy, and delicious. The potatoes soak in the chicken juices and are so good.
Provided by Dana Michele
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 624 calories, Carbohydrate 28.3 g, Cholesterol 176.7 mg, Fat 33 g, Fiber 3.8 g, Protein 50.9 g, SaturatedFat 8.8 g, Sodium 170.5 mg, Sugar 1.3 g
CRISPY POTATO CHICKEN
We think this savory chicken tastes just as good cold as it does hot. It's perfect for a family dinner at home or to take along on a picnic. The potato-flake coating covers the poultry pieces evenly and bakes to a beautiful golden brown. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.
Nutrition Facts :
CRISPY CHICKEN AND POTATOES WITH CABBAGE SLAW
Developed for our #cook90 initiative, these cumin-spiced chicken thighs and potatoes are balanced by a zippy alternative to coleslaw. The recipe serves 4 tonight, or 2 with leftovers to make "Nextover" Chicken Tacos with Quick Refried Beans tomorrow.
Provided by David Tamarkin
Categories #cook90 Dinner Chicken Cabbage Potato Healthy Wheat/Gluten-Free Roast
Yield Serves 4, or 2 with leftovers
Number Of Ingredients 12
Steps:
- Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
- Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
- Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
- If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
- Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
- Do Ahead
- Chicken and slaw can be made 2 days ahead; cover and chill.
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