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Potatoes with chicken on a baking sheet baked in the oven

Sheet-Pan Roast Chicken and Potatoes

A super tasty, hearty, and easy dish! Chicken and potatoes is one of the most popular meals around. Home cooks love it first and foremost for how simple and quick it is — and the results are always good. Chicken and potatoes go together perfectly, each rounding out the other and turning everyday ingredients into a delicious, filling dish that just about everyone enjoys. It works equally well for a holiday spread or an ordinary weekday lunch or dinner.

Snezhana

Recipe author

Potatoes with chicken on a baking sheet baked in the oven

Composition / ingredients

Servings:

Chicken

1.5

Potatoes

500

Carrots

Onions

Olive oil

Salt

Ground black pepper

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 43 % 13 g

Carbohydrates 17 % 5 g

185 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients on the list. For a holiday table or a meal for a big family, you can roast a whole chicken; for a smaller meal, scale the ingredients down and use just a part of the bird. Rinse the chicken thoroughly and pat it dry. You can cut it into pieces or roast it whole — just keep in mind that a whole bird takes longer to cook.
Step 2:

Wash and peel the potatoes and cut them into large, rough chunks.
Step 3:

Peel the onions and cut them into wedges or thin strips.
Step 4:

Wash, peel, and slice the carrots into rounds.
Step 5:

Cut the chicken open along the belly (butterfly it). Rub it all over with olive oil, then season with salt, ground black pepper, and poultry spices to taste. Let it sit out for 20 minutes to soak up the seasoning.
Step 6:

Set the chicken into hot olive oil in a skillet and brown it over medium heat on both sides.
Step 7:

Spread the carrots, potatoes, and onions on a baking sheet and set the browned chicken on top. Drizzle the vegetables with olive oil and season with salt and ground pepper. Preheat the oven to 350°F (180°C) and roast for about 40 minutes. Keep an eye on your oven and the dish — don't overcook the chicken and vegetables, or they'll come out dry and bland.
Step 8:

If the chicken or vegetables seem to be browning too fast on the outside without cooking through, cover the sheet with foil and roast about 30 minutes from the start, then remove the foil and give it another 10 minutes or so to brown. Serve the chicken and potatoes whole, or divided into portions. Enjoy!