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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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