One Pan Roasted potatoes and Chicken

One Pan Roasted potatoes and Chicken

It’s amazing how changing up your technique can transform your typical one sheet supper into its very best version.

Pan sheet suppers are great, quick, healthy and simple – but they often result in the chicken that’s slightly overcooked and the potatoes that form chewy skin on top.

Not the case with this dish at all. The chicken will be moist as ever and your potatoes will be so very tender all over.

This very simple dish that can be made for 1 person or up to 8 persons (there’s only so many potatoes and chicken pieces you can fit into the baking sheet!) For these reasons, I don’t include quantities. Feel free to add as many chicken and potato pieces as you need to feed your family. Simply drizzle with the juice from one lemon, salt and pepper, a few splashes of olive oil and some minced garlic – and you got yourself a fantastic and easy one-sheet supper! Cooking it covered for most of the time locks in the moisture, while uncovering it for the last 15 minutes crisps up the skin. The flavours of this dish are simply amazing!

Hope you give it a try!

DifficultyBeginner

Yields8 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

 chicken legs, drumsticks or thighs
 Russet potatoes, cubed (or you can use whole baby potatoes)
 garlic, minced
 freshly squeezed lemon juice from one lemon (anything more and you will be moving into lemon chicken territory)
 salt and pepper to taste
 olive oil for drizzling
 other peeled and chopped veggies (carrots, celery, fennel, etc.,) optional

1

Preheat the oven to 425. Place chicken and potatoes in a large baking dish and season with salt and pepper. Add garlic, other veggies of choice, drizzle with olive oil and lemon juice. Cover and bake for 30 minutes. Increase heat to 475 and bake uncovered for 15-30 minutes. Ensure the internal temperature reaches 175 (it's safe to eat at 165 but the leg meat is still chewy at that temperature.) The chicken skin should be crispy, but if for any reason it isn't - broil for just a few minutes.

2

NOTE: do not use chicken breast in this recipe as it will come out too dry.

Ingredients

 chicken legs, drumsticks or thighs
 Russet potatoes, cubed (or you can use whole baby potatoes)
 garlic, minced
 freshly squeezed lemon juice from one lemon (anything more and you will be moving into lemon chicken territory)
 salt and pepper to taste
 olive oil for drizzling
 other peeled and chopped veggies (carrots, celery, fennel, etc.,) optional

Directions

1

Preheat the oven to 425. Place chicken and potatoes in a large baking dish and season with salt and pepper. Add garlic, other veggies of choice, drizzle with olive oil and lemon juice. Cover and bake for 30 minutes. Increase heat to 475 and bake uncovered for 15-30 minutes. Ensure the internal temperature reaches 175 (it's safe to eat at 165 but the leg meat is still chewy at that temperature.) The chicken skin should be crispy, but if for any reason it isn't - broil for just a few minutes.

2

NOTE: do not use chicken breast in this recipe as it will come out too dry.

One Pan Roasted Chicken and Potatoes

Happens to be Dairy-Free.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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