Sheet Pan Chicken Thighs and Potatoes Recipe
This easy one-pan chicken dinner is not only quick and easy. Dairy-free, gluten-free. These chicken thighs were marinated in everyday herbs and spices while the potatoes were tossed in some vegetable oil and Italian seasoning before being baked to perfection.
Equipment
- Baking tray
Ingredients
For the potato
- 600 g Charlotte Potato
- 1 teaspoon Italian seasoning or use according to preference
- 1 teaspoon onion powder
- ½ teaspoon salt and pepper or use according to preference
- 2 tablespoon vegetable oil
Chicken marinade
- 2 lbs chicken thighs on the bone
- 2 teaspoon smoked paprika
- 1 teaspoon chilli flakes or as needed
- 1 teaspoon dried thyme
- 1 teaspoon chicken bouillon powder substitute with salt
- 2 tablespoon vegetable oil
Instructions
- Preheat the oven at 200C/400F, use the middle rack of the oven
- Trim off excess fat from the chicken thighs and set aside.
- Cut the potato into halves or smaller chunks, transfer to a bowl add the spices and vegetable oil and mix till combined, then spread the potatoes in a single layer on a baking tray. Alternatively, do this step in the baking pan.
- Add the marinade ingredients to the chicken thighs. Rub into the chicken until well coated then add the chicken to the pan alongside the potatoes in a single layer.
- Carefully pour in 2 tablespoons of water to the bottom of the baking tray.Cover the tray with a foil and place in the oven to bake for 30 minutes.
- Take the baking tray out of the oven and remove the foil. Return it into the oven and continue to bake for another 10 to 15 minutes or until chicken is cooked through.
- Take the baking tray out of the oven and leave it to rest for 5 minutes.
- Serve and enjoy with vegetable of choice
Notes
Tips
• Use any herbs of choice on the potatoes • I used charlotte potato for this recipe, but you can use any baking potato you have at hand. • Make sure it is cut into equal sizes and smaller chunks, so they bake evenly. • Bake the chicken and potatoes in a ceramic baking dish • Instead of stovetop broccoli, 15 minutes before you take the chicken and potatoes out of the oven, add the broccoli floret (tossed with tiny salt and melted butter) and continue to roast in the oven. • Swap Broccoli for tomatoes
• Use any herbs of choice on the potatoes • I used charlotte potato for this recipe, but you can use any baking potato you have at hand. • Make sure it is cut into equal sizes and smaller chunks, so they bake evenly. • Bake the chicken and potatoes in a ceramic baking dish • Instead of stovetop broccoli, 15 minutes before you take the chicken and potatoes out of the oven, add the broccoli floret (tossed with tiny salt and melted butter) and continue to roast in the oven. • Swap Broccoli for tomatoes
Nutrition
Calories: 547kcalCarbohydrates: 28gProtein: 35gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 189mgSodium: 577mgPotassium: 1074mgFiber: 4gSugar: 1gVitamin A: 812IUVitamin C: 30mgCalcium: 53mgIron: 3mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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