Sheet Pan Chicken and Potatoes: A Mom’s Time-Saving Delight
Sheet pan dinners are every mom’s best friend, and this chicken and potatoes dish is no exception. From our flavorful sheet pan chicken thighs and brussels sprouts to this delectable combination, one-pan meals never disappoint. Make the most of your time by helping the kids with their homework while the oven preheats, and squeeze in a few chores while everything bakes to perfection. Finally, sit back, relax, and savor the delightful result of your efforts—the savory chicken and tender potatoes.
How to Make Roasted Chicken and Potatoes:
- Chop the Veggies: Begin by chopping the carrots, potatoes, and onions into evenly sized medium pieces.
- Prep the Chicken: If using a whole chicken, cut it into pieces, or you can use pre-cut chicken for convenience.
- Season the Chicken: In a large bowl, combine the chicken, potatoes, carrots, and onions. Toss them with parsley, garlic salt, and olive oil until well coated. Spread this flavorful mixture evenly on your baking sheet.
Bake the Chicken: Place the sheet pan in the oven and bake at 400℉ for approximately 60 minutes, or until the chicken is fully cooked through. For an extra crispy skin, finish with a quick broil, but keep an eye on it to avoid burning.
Note: Don’t let anything go to waste! If you butchered a whole chicken, save the backbone to make incredibly delicious broth for homemade chicken broth—it’s a treasure not to be wasted! Enjoy your wholesome and scrumptious sheet pan dinner with ease.
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