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Pan Roasted Chicken and Potatoes Recipe

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Pan-roasted chicken and potatoes recipe is one of our favorites to make when the cooler weather arrives. It is super easy to make and will go perfectly in a meal planning rotation during busy weeknights. If you like lots of veggies, be sure to add them to the pan too!

One Pan Roasted Chicken and Potatoes

 

Pan-Roasted Chicken and Potatoes

We decided to add the sturdy green kale to this dish for a bit of color and flavor as roasting kale really brings out the earthiness of this vegetable. 

Keeping all ingredients on a single sheet pan is also important in this case because the juice from the chicken and lemon wedges will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.

For best results, use a larger three-quarter size sheet pan instead of a standard 13” x 18” half sheet pan for this pan-roasted chicken & potatoes recipe.

This will allow the vegetables enough room to be spread into a single layer without overcrowding while keeping all ingredients to one single pan.

Ingredients:

1½ lbs. red potatoes, cleaned and cut in half
1 large red onion, roughly chopped
6-8 whole garlic cloves, finely minced
3 T. extra virgin olive oil
2 T. fresh rosemary, minced
Sea salt and black pepper, to taste
6 bone-in, skin-on chicken thighs
10-12 sprigs fresh thyme
1 large lemon, cut into 8 wedges
2 c. fresh kale washed, tough stems removed, and thinly sliced

Directions:

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.
  3. Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
  4. Roast in the preheated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.
  5. Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!

*Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…

 

The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C).  We have a few great instant-read thermometer recommendations for you here!

Top 3 Thermometer Recommendations

  • Digital Read (also known as instant-read)- Do not leave this in the chicken while in the oven.
  • Oven Safe: Use this when you like to leave a thermometer in your dish while roasting or baking.
  • Probe: This is the best of both worlds! Leave probe in the meat while cooking as the readable unit sits on your counter.

Pan Roasted Chicken and Potatoes Recipe

 

Have you tried our other Roasted Chicken Recipes? They are delicious too!

Lemon Rosemary Roasted Chicken

The Perfect Roast Chicken

Yield: 6 servings

Pan Roasted Chicken & Potatoes

One Pan Roasted Chicken and Potatoes

Easy recipe for oven roasted chicken & potatoes is perfect for busy week-night meal planning! Enjoy for dinner and use leftovers for lunch or another meal! 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1½ lbs. red potatoes, cleaned and cut in half.
  • 1 large red onion, cleaned and roughly chopped
  • 6-8 whole garlic cloves, finely minced
  • 3 tbsp extra virgin olive oil
  • 2 tbps fresh rosemary, minced
  • Sea salt and black pepper, to taste
  • 6 bone-in, skin-on chicken thighs
  • 10-12 sprigs fresh thyme
  • 1 large lemon, cut into 8 wedges
  • 2 cup fresh kale, washed, tough stems removed, and thinly sliced

Instructions

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.
  3. Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
  4. Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.
  5. Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 112mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 9g

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Lily Ashley militaryfamof8

Friday 12th of October 2018

This looks delicious!! Chicken and potatoes are my jam!!!

Kelly Pugliano

Saturday 13th of October 2018

Me too! Perfect fall food!!!!

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