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.
SHEET PAN CHICKEN AND POTATOES (FIVE INGREDIENTS)
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
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
SHEET PAN CHICKEN AND POTATOES
Looking for a healthy one pan chicken and potatoes recipe? This healthy Sheet Pan Chicken and Potatoes will be your new go-to chicken breast recipe!
Provided by Erin Indahl-Fink
Categories Dinner/Main Dish
Time 55m
Number Of Ingredients 11
Steps:
- Begin by marinating your chicken in advance. You can marinate your chicken breasts anywhere from 24 hrs up to 30 minutes prior to cooking.
- To prepare the marinade, in a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic and lemon pepper seasoning. Place the chicken breasts into a resealable plastic bag or shallow baking dish. Pour the marinade over the top and seal the bag or cover the dish with plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
- When ready to bake the chicken, potatoes and veggies: Preheat oven to 400 degrees.
- In a large bowl, or directly on a 18x13" shallow sheet pan, toss the potatoes and vegetables with the olive oil and lemon pepper seasoning. Bake the potatoes and vegetables for 20 minutes BEFORE adding the chicken to the pan.
- Once the potatoes and vegetables have baked for 20 minutes, remove the sheet pan from the oven and add the marinated chicken to the pan. Continue baking for an additional 20 minutes. Be sure to discard the remaining marinade.
- Remove the chicken, potatoes and vegetables from the oven and let cool about 5 minutes before serving.
- Refrigerate any leftovers in airtight containers for up to 5 days.
Nutrition Facts : Calories 391 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 7 grams fat, Fiber 9 grams fiber, Protein 43 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 breast, 1 1/2 cups of potatoes and vegetables, Sodium 1055 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SHEET PAN CHICKEN MEAL
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
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 LEMON CHICKEN AND POTATOES
Get a deliciously fresh, Greek-inspired chicken-and-veg dinner on the table in less than an hour with six simple ingredients and one sheet pan.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix oil and 1 teaspoon of the Greek seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
- In same large bowl, mix dressing and remaining 1 teaspoon Greek seasoning. Add chicken to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and very tender.
- Drizzle entire pan with honey. Add spinach to pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
- Top with remaining ingredients.
Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g
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