Sheet Pan Chicken And Potatoes Recipes

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ONE PAN CHICKEN AND POTATOES



One Pan Chicken and Potatoes image

One Pan Chicken and Potatoes baked to a golden crisp along with tomatoes, garlic, and oregano! Ready in 35 minutes, this tender sheet pan dinner is a healthy and delicious quick dinner idea for busy weeknights or lazy weekends.

Provided by Olena Osipov

Categories     Dinner

Time 35m

Number Of Ingredients 10

1 1/2 lbs (4 cups) baby potatoes (cut in halves)
1 lb boneless & skinless chicken breasts (cut into 7-8 cutlets)
1 pint (2 cups) grape tomatoes
4 large garlic cloves (grated)
1/4 cup olive oil (extra virgin)
1 lemon (juice of)
2 tsp oregano (dried)
1 1/4 tsp salt
Ground black pepper (to taste)
2-3 tbsp dill or parsley (finely chopped)

Steps:

  • Preheat oven to 425 degrees F.
  • In large 9 x 13 baking dish, add potatoes, chicken, tomatoes, garlic, olive oil, lemon juice, oregano, salt and pepper. Using your hands mix to combine and then level in a single layer.
  • Bake uncovered on a bottom rack for 30 minutes, then broil for 5 minutes.
  • Remove from the oven, gently stir with a spoon and sprinkle with fresh dill or parsley. Serve hot.

Nutrition Facts : Calories 410 kcal, Sugar 5 g, Sodium 744 mg, Fat 17 g, SaturatedFat 3 g, TransFat 0.01 g, Carbohydrate 37 g, Fiber 6 g, Protein 29 g, Cholesterol 73 mg, ServingSize 1 serving

SHEET PAN CHICKEN AND POTATOES (FIVE INGREDIENTS)



Sheet Pan Chicken and Potatoes (Five Ingredients) image

This 5-Ingredient Sheet Pan Chicken and Potatoes takes two common dinner items to next-level deliciousness - all in one pan for easy cleanup!

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 7

4 boneless skinless chicken breasts (or 4-6 boneless thighs)
1 ½-2 pounds baby red and/or gold potatoes
¼ cup oil
salt and pepper to taste
3 tablespoons dry Ranch seasoning mix ((about two packets))
2 teaspoons garlic powder
¼ cup grated parmesan cheese ((shredded or from the green can))

Steps:

  • Preheat oven to 425 degrees and pound chicken breasts to even thickness (less than 1 inch throughout). Grease a large sheet pan and set aside.
  • Arrange chicken and potatoes on prepared pan in a single layer. Drizzle with oil and toss to coat. Season generously with salt and pepper, Ranch seasoning, and garlic powder. Toss to coat well. Sprinkle parmesan over the potatoes.
  • Bake for 15 minutes, then switch to broil for 3-5 minutes until potatoes are crispy and chicken is browned. (Watch carefully so it doesn't burn). Garnish with parsley if desired and serve.

Nutrition Facts : Calories 544 kcal, Carbohydrate 31 g, Protein 54 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 150 mg, Sodium 369 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

LEMON-THYME SHEET PAN CHICKEN AND POTATOES



Lemon-Thyme Sheet Pan Chicken and Potatoes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
  • Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
  • Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
  • Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
  • Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

SHEET PAN CHICKEN MEAL



Sheet Pan Chicken Meal image

Super easy and so yummy. Chicken breast, red potatoes, and fresh green beans go in one pan and everything cooks together. De-li-cious! Adjust green bean and potato amount to your liking.

Provided by Stephanie Crews Thompson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 3

Number Of Ingredients 5

3 skinless, boneless chicken breasts
¾ pound fresh green beans, trimmed
4 red potatoes, quartered
½ (.7 ounce) package dry Italian-style salad dressing mix
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 407.8 calories, Carbohydrate 17.8 g, Cholesterol 125.7 mg, Fat 26 g, Fiber 4.7 g, Protein 26.8 g, SaturatedFat 15.4 g, Sodium 759.8 mg, Sugar 3.8 g

SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS



Sheet-Pan Chicken With Potatoes, Scallions and Capers image

This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.

Provided by Kay Chun

Categories     dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

12 scallions, trimmed (about 1 pound)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 pound Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups)
8 large bone-in, skin-on chicken thighs (about 3 pounds)
2 tablespoons drained capers
1 tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional)

Steps:

  • Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
  • Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT



Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

  • Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  • Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
  • Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
  • While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
  • To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

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