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–+ servings

Chicken and Potato Sheet Pan

This easy Chicken and Potato Sheet Pan dinner is perfect for a busy weeknight! Enjoy juicy marinated chicken thighs with tender potatoes and onions bursting with lemon and parmesan flavor.
Print Recipe
a white platter full of roasted potatoes and onions topped with chicken thighs, sprinkled with fresh herbs
Prep Time:1 hour
Cook Time:30 minutes
Total Time:1 hour 30 minutes

Equipment

Ingredients

  • 2 lbs chicken thighs bone-in, skin-on
  • 1 1/2 lbs baby red potatoes*
  • 1 yellow onion cut into wedges
  • 1 tbsp minced garlic

Lemon Parmesan Dressing (for marinating)

  • 1/2 cup olive oil
  • 1/4 cup grated parmesan
  • 1 oz lemon juice
  • 1 1/2 tsp lemon zest
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Mix together the lemon parmesan dressing. In a large bowl or ziplock bag, pour dressing over chicken and potatoes. Allow to marinate 1-24 hours.
  • Preheat oven to 425 degrees F.
  • Place chicken, potatoes, onions, and garlic on a baking sheet. Mix together and spread across the pan so that everything can cook evenly.
  • Cook for 30-35 minutes or until the center of the largest chicken thigh reaches 165 degrees F. Serve immediately.

Notes

If your baby potatoes are small (about 1"), you could leave them whole. If they are larger, you could halve of quarter them so they will be nice and creamy.
Nutrition values assumes the chicken and veggies will absorb about half of the marinade.

Nutrition

Serving: 0.25 of recipe | Calories: 626kcal | Carbohydrates: 31.1g | Protein: 36g | Fat: 39.7g | Cholesterol: 190mg | Sodium: 355.4mg | Fiber: 3.5g | Sugar: 3.4g
Servings: 4 servings
Calories: 626kcal