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.
Prep Time:30 mins
Cook Time:55 mins
Total Time:1 hour 25 mins
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
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.