Sheet Pan Chicken with Roasted Potatoes
This recipe for sheet pan chicken with roasted potatoes makes an easy and hearty dinner for four.
Servings 4
Calories 368kcal
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
Calories: 368kcal | Carbohydrates: 1g | Protein: 1g | Fat: 41g | Saturated Fat: 6g | Sodium: 177mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg