Sheet Pan Roast Chicken with Potatoes
- By Amy Dong
- Updated Aug. 17, 2022
Sheet Pan Roast Chicken with Potatoes is full of zesty, bright flavors that everyone will devour. Fully prepare it a night (or two) beforehand, and simply pop it in the oven before dinner.
Sheet Pan Roast Chicken and Potatoes
Sheet Pan dinners are currently all the rage because they’re an entire meal, courtesy of one single pan emerging from your lovely oven.
They often feature your choice of protein, veggies, herbs, and starch all in one.
Sheet pan meals are generally healthy or healthy-ish, without sacrificing big flavor. It’s like an everything-dish that’s not a casserole. {Not that there’s anything wrong with a table full of enchilada casseroles.}
This Sheet Pan Roast Chicken with Potatoes has got it all…
This Sheet Pan Roast Chicken with Potatoes dish is full of zesty flavor, tempered by sticky honey, and bathed in plenty of herbs and bright citrus.
The flavors come together beautifully.
Use chicken legs and thighs for ultimate tenderness. Please and pretty please, because though we love white meat, it tends to dry out in sheet pan recipes no matter how you tweak it.
Stick with the dark meat for complete eating happiness.
P.S. Prep this meal completely 1-2 night ahead of time, let it marinade for ultimate juicy flavor, and roast it an hour before eating. You’ll love yourself for having this yummy dish all pre-marinaded and ready to go.
Enjoy.
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Sheet Pan Roast Chicken with Potatoes
Ingredients
For the Marinade:
- Juice and Zest from 1 large lemon
- Juice and zest from 1 sweet orange
- 6 cloves garlic, minced
- 8 TB pure honey
- 5 TB whole seed, or coarse ground mustard
- 2 TB extra virgin olive oil
- 5 tsp kosher salt
- 2 tsp dried thyme
- 1 tsp crushed red pepper flakes
For the Chicken & Veggies:
- 4 lbs bone-in, skin-on chicken thighs and legs
- 6-7 baby potatoes, quartered
- 3 large carrots, peeled and thickly sliced
- 1 medium onion, thinly sliced
- Garnish: freshly chopped parsley
Instructions
- Prep Marinade: In a large bowl, combine all marinade ingredients and whisk together. Set aside.
- Towel-dry the chicken pieces well, so that all excess moisture is removed. Use a fork to pierce chicken pieces all over thoroughly. Place chicken in the bowl with marinade. Toss to coat well. Add potatoes, carrots, and onion; toss to coat. Cover tightly and place in fridge to marinade up to 2 nights.
- Allow chicken to come to room temp for 1 hour prior to roasting. Preheat oven to 425 with rack in middle position. Transfer chicken/veggies/marinade mixture onto a large rimmed sheet pan, ensuring everything is in an even single layer. Roast 50-60 minutes or until chicken is browned and cooked through. Serve warm.
Nutrition (per serving)
Not your everyday chicken…
