Baked Chicken and Potatoes
This sheet pan chicken and potatoes recipe is quick and easy, and makes a flavorful and comforting dinner your whole family will love. Perfect midweek meal to add to your rotation.
Servings: 4
Ingredients
- 4 chicken thighs boneless and skinless
- 2 lbs red potatoes (or small baby potatoes) quartered or halved
- 6 carrots cut in 1-2" pieces
- ¼ medium onion cut in slices
- 4 garlic cloves minced
- 1 Tablespoon salt
- 1 teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 3-4 Tablespoon olive oil
- fresh chopped parsley for garnish
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Mix salt, black pepper, Italian seasoning and olive oil in a small bowl. Brush the chicken with about 1/3 of the spices mixture and transfer the chicken thighs to the baking sheet.
- Add potatoes, carrots, onion, and garlic to a large mixing bowl. Add the remaining spices and olive oil mixture to the vegetables. Cover all vegetables with spices and transfer to the prepared baking sheet.
- Bake chicken and potatoes in a 400 F preheated oven for about 25-30 minutes, or until the chicken registers 165 F.
Nutrition
Calories: 548kcal | Carbohydrates: 48g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1936mg | Potassium: 1601mg | Fiber: 7g | Sugar: 8g | Vitamin A: 15414IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 3mg
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