sheet pan chicken and potatoes
An easy dinner for fall or winter. You can substitute dried herbs for fresh herbs.
prep time
35 Min
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 pound small gold potatoes
- 6 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 pounds chicken thighs, skinless and boneless
- salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 pound mini baby carrots (or regular baby carrots, sliced in half lengthwise)
- 1/2 pound white button mushrooms, whole
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 medium lemon, sliced 1/4” thick slices
How To Make sheet pan chicken and potatoes
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Step 1Preheat oven to 425 degrees F.
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Step 2If potatoes are large, cut them in half. I use the baby version in the net bags.
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Step 3Add 3 tablespoons of olive oil and balsamic vinegar to a large bowl, and add thighs. Using your hands, coat thighs with oil and vinegar. Place on a sheet pan.
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Step 4Add remaining olive oil, salt, pepper, and garlic powder to the same bowl. Toss potatoes, carrots, and mushrooms until coated. If using dried herbs, add them to the bowl also.
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Step 5Place on a sheet pan. Nestle herb sprigs amongst veggies. Add lemon slices amongst thighs.
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Step 6Bake 35 minutes, checking for doneness.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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