Baked Chicken And Potatoes
Baked chicken and potatoes on a sheet pan for a super easy cook and clean up. Marinated in a delicious lemon and herb marinade, leaving you with juicy, flavorful chicken.
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Servings: 4 serving
Ingredients
- 1.5-2 pound skin-on chicken thighs
- 1.5-2 pound Yukon potatoes, chopped depends on the size of sheet pan
Marinade
- 1/2 cup fresh lemon juice 2-3 lemons
- 1/4 cup oil any neutral flavored cooking oil
- 2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- First, make the marinade for the chicken. Add the chicken to a plastic bag or bowl and submerge the chicken in the marinade. Allow to sit for at least 30 minutes to 4 hours.
- Preheat the oven to 400℉.
- If you plan to sear the chicken do it straight from the marinade then move to next steps.
- Next, oil the sheet pan. Chop up the Yukon potatoes and toss in 1/4 cup of oil and a teaspoon of salt and half a teaspoon of black pepper.
- In the oil sheet pan add the chicken skin side up. You can also pour the marinade in the pan as well to flavor the potatoes. See helpful tips above.
- Add the chopped potatoes to the sheet pan. Place the pan in the oven and bake for 40 minutes.
- Remove the baked chicken and potatoes and allow to cool a bit before serving.
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