Sheet Pan Chicken and Potatoes
Sheet Pan Roast Chicken with Potatoes is full of zesty, bright flavors that everyone will devour. For best results, let chicken marinate for 1-2 nights beforehand, and pop it in the oven when ready to serve.
Servings: 6
Ingredients
For the Marinade:
- Juice and zest from 1 large lemon
- Juice and zest from 1 sweet orange
- 6 cloves garlic, minced
- 8 tablespoons pure honey
- 5 tablespoons whole grain mustard, or coarse ground mustard
- 2 tablespoons extra virgin olive oil
- 5 teaspoons kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon crushed red pepper flakes
For the Chicken and Vegetables
- 4 pounds chicken thighs or legs, skin on
- 1 pound baby potatoes, quartered
- 3 large carrots, peeled and thickly sliced
- 1 medium onion, thinly sliced
- Optional garnish: freshly chopped parsley, basil, or chilves
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 overnight, or 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/potatoes, and 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.
Notes
- Pat the chicken dry before marinating. Removing excess moisture helps the skin crisp up beautifully in the oven.
- If you're pressed for time, you can marinate for at least 2 hours. However, the longer you're able to marinate, the deeper the flavor will be.
- Use a large rimmed sheet pan. Spacing everything in a single layer helps the chicken brown and the vegetables caramelize instead of steam.
- Check for doneness early. Every oven runs a little differently, so start checking the chicken around the 50-minute mark.
- Let the chicken rest for a few minutes before serving. This helps the juices redistribute and keeps the meat tender.
- Save the pan juices. Spoon them over the chicken and potatoes for extra flavor or use them as a quick sauce for rice or bread.
- Make it ahead. Prep and marinate everything up to two nights in advance, then roast right before dinner for an easy, stress-free meal.
- This recipe is part of our Sheet Pan Recipes Collection.
- We love serving this meal with easy appetizers such as Crispy Baked Chicken Wings.
Nutrition (per serving)
Calories: 605kcal | Carbohydrates: 42g | Protein: 50g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 804mg | Potassium: 1287mg | Fiber: 3g | Sugar: 27g | Vitamin A: 5307IU | Vitamin C: 22mg | Calcium: 128mg | Iron: 6mg