Sheet Pan Chicken with Potatoes & Herbs
Sheet Pan Chicken with Potatoes & Herbs
Winner, winner Chicken dinner! This recipe and cooking method will be your new best friend. Swap out chicken thighs for breasts or legs and the potatoes for your favorite root vegetables and make it your own. You'll love this easy, delicious chicken dinner in 45 minuted.
Ingredients
- 6 medium chicken thighs bone-in, skin-on
- 2 tablespoons olive oil divided
- 1 bunch scallions
- 6-8 large sage leaves or 1 teaspoon dried sage
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 6-8 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 pound small red potatoes
Instructions
- Preheat the oven to 400 degrees
- Grab those fresh herbs, if you have them - so pretty and fragrant
- Trim and cut the scallions into 2" pieces
- Place the sage leaves (if using) together on a cutting board and roll them up like a cigar
- Cut the sage into ribbons (also known as chiffonade) - enjoy the aroma!
- Rub some olive oil or cooking spray on a sheet pan and place the scallions and sage on 1/2 of the pan
- Pat the chicken thighs dry and place them on the scallion/sage mixture
- Cut the potatoes in half (or quarters) and mix with a teaspoon of olive oil. Sprinkle with salt and pepper
- Spread the thyme sprigs on the other half of the sheet pan
- Place the potatoes on top of the thyme sprigs - if you are using dried thyme, sprinkle the potatoes with the thyme
- Bake until the chicken is done (registers at 165 degrees) and the potatoes are roasted - about 35-40 minutes
- Switch the oven to broil, cover the potatoes and broil the chicken thighs for a minute or two to crisp up the thighs
- Serve with your favorite salad and enjoy!
Notes
This recipe is adapted from a Kitchn recipe