With roasted potatoes and onions tossed in lemon, herbs, along with a moist and flavorful roast chicken all cooked together on a sheet pan, this is a wonderful Sunday night dinner.
Table of contents
- Sheet Pan Chicken with Roasted Potatoes
- What does it mean to spatchcock a chicken?
- Shopping list for roasted chicken and potatoes:
- Tools for making one-pan chicken and potatoes:
- How to make this sheet pan chicken with roasted potatoes:
- Sheet Pan Chicken with Roasted Potatoes
- What to do with leftovers:
- More delicious recipes you can prepare on a sheet pan:
- What can I substitute for Dijon mustard?
- What does it mean to spatchcock a chicken?
- Sheet Pan Chicken with Roasted Potatoes
Sheet Pan Chicken with Roasted Potatoes
I’ve loved making sheet pan dinners, ever since I made this Halibut with Corn and Sausage. It’s so convenient to cook an entire dinner on one pan.
Now that it’s fall, and we are all turning our ovens back on, this sheet pan chicken and potatoes is a wonderful way to have everything ready to serve at the same time. You don’t have to worry about oven space either, as everything is in the same pan. Plus, the chicken is spatchcocked so that it cooks evenly and the breast meat does not get too dry.
This recipe for sheet pan chicken with roasted potatoes makes an easy and hearty dinner for four. Add a nutritious green salad or sautéed carrots, and you have a complete meal.
What does it mean to spatchcock a chicken?
Spatchcocking involves opening up a chicken and laying it flat while you roast it or grill it, which results in quicker and more even cooking.
To spatchcock a chicken, you cut out the backbone out of the chicken with poultry shears, cutting along both sides, and then press down on the breastbone with the palm of your hand until the chicken lays flat. Be sure to save the backbone for making stock.
You can actually spatchcock a smaller Thanksgiving turkey too.
Shopping list for roasted chicken and potatoes:
- 2 large onions
- 2 large russet potatoes (about 2 pounds)
- Fresh rosemary
- Fresh thyme
- 1 whole chicken, about 4 pounds
Pantry items:
You will also need whole-grain Dijon mustard, olive oil, salt and pepper, and butter.
Tools for making one-pan chicken and potatoes:
- First, you will need a sheet pan, which is also known as a baking sheet or half sheet pan. It is a 13 inch by 18 inch pan with a 1 inch rim. It is just about the most useful and versatile pan in my kitchen. I own at least seven.
- Second, you will need a good pair of kitchen shears to cut the chicken to remove the backbone.
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How to make this sheet pan chicken with roasted potatoes:
- First, peel and cut the onions and potatoes into 2-inch chunks.
- After that, toss the onions and potatoes in a large bowl in a mixture of lemon juice, olive oil, Dijon mustard, fresh rosemary and thyme, and salt and pepper.
- Prepare the sheet pan by buttering it and then add salt and pepper right to the buttered tray.
- Spread the potatoes and onions over the sheet pan and top with the spatchcocked chicken.
- Next, roast the chicken and potatoes for about 40 minutes at 400-degrees F, until the thigh reaches 165-degrees F. (Chicken should always be cooked to an internal temperature of 165-degrees F according to FoodSafety.gov.)
- Remove the chicken and potatoes from the oven and tent using
alum inum foil for about 10 minutes. - Finally, cut the chicken into pieces and serve with the onions and potatoes.
Sheet Pan Chicken with Roasted Potatoes
You can vary the lemon olive oil mixture by changing the herbs to parsley and dill. You could also add some paprika or a barbecue rub.
If you’d like a darker skin on the chicken, you could also briefly broil it when it is close to being done. Of course, watch it very closely.
What to do with leftovers:
Leftover chicken can be eaten cold, reheated in the microwave, or reheated in the oven or toaster oven. The potatoes and onions are best reheated in the oven or toaster oven to maintain (and even increase) their crispiness.
More delicious recipes you can prepare on a sheet pan:
- Double Chocolate Chip Cookies
- Spinach and Bacon Sheet Pan Quiche
- Sheet Pan Baked Cod on Crispy Garlicky Potato Rafts
What can I substitute for Dijon mustard?
Honey mustard will work instead of Dijon if you prefer.
Sheet Pan Chicken with Roasted Potatoes
You definitely need to try this recipe for roasted chicken and potatoes. If you do, be sure to come back and rate it!
Sheet Pan Chicken with Roasted Potatoes
Ingredients
- 2 yellow or brown onions, cut into 2 inch chunks
- 2 pounds russet potatoes, peeled and cut into 2-inch
chunks - Juice from one lemon
- 1/4 cup whole grain Dijon mustard
- 3/4 cup olive oil
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- Salt and freshly ground black pepper
- 1 4 pound whole chicken, spatchcocked
- 3 tablespoons butter, softened
Instructions
- After that, you toss the onions and potatoes in a large bowl in a mixture of lemon juice, olive oil, Dijon mustard, fresh rosemary and thyme, and salt and pepper.
- Heat the oven to 425 degrees F.
- Spread them out over a sheet pan, leaving room in the middle of the pan. he pan.
- Place the spatchcocked in the middle of the pan and rub it with the butter.
Sprinkle with salt and pepper. - Roast the chicken and potatoes for about 40 minutes, until the chicken reaches 165 degrees F.
- Remove the pan from the oven and tent the chicken for 10 minutes. Cut the chicken into pieces and serve with the potatoes.
Nutrition
About the Author: Karen Kerr has been posting delicious recipes on her website, Karen’s Kitchen Stories for over 7 years. She lives in Southern California, where she has maintained a sourdough starter for over 10 years. Her favorite pastime is baking artisan bread.
This looks so yummy – easy too.
Thanks for sharing!