Description
A simple and flavorful sheet pan dinner featuring chicken and potatoes seasoned with lemon and herbs. Perfect for a weeknight meal with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 lbs baby potatoes, halved or quartered if large
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 lemon, half juiced, half cut into wedges for serving
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces and potatoes with olive oil.
- Add the dried oregano, thyme, garlic powder, salt, and pepper. Toss to coat everything evenly.
- Spread the chicken and potatoes in a single layer on a large baking sheet.
- Roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
- Squeeze the lemon juice over the chicken and potatoes.
- Garnish with fresh parsley, if desired. Serve immediately with lemon wedges.
Notes
- Ensure potatoes are cut into uniform sizes for even cooking.
- Adjust herbs and spices to your preference.
- For crispier potatoes, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 3g
- Sodium: Approximately 300mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 4g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg