Sheet Pan Roasted Chicken and Potatoes

This recipe for sheet pan chicken with roasted potatoes makes an easy and hearty dinner for your family. 

With roasted potatoes and onions tossed in lemon, whole grain Dijon mustard, rosemary, and thyme, along with a moist and flavorful roast chicken all cooked together on one pan, this is wonderful Sunday night dinner.

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. 

Sheet pan dinners are a wonderful way to have everything ready to serve at the same time. You don’t have to worry about washing a lot of pots or pans either, as everything is cooked in the same pan. Plus, the chicken is spatchcocked so that it cooks evenly and the breast meat does not get too dry.

Add a tasty green salad or roasted asparagus, and you have a delicious and nutritious 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 snip out the backbone of the chicken with poultry or kitchen shears, and then push down hard on the breastbone with the palms of your hands until the chicken lays flat. I like to save and freeze 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

You will also need whole-grain Dijon mustard, olive oil, salt and pepper, and butter.

Kitchen equipment you will need to make this sheetpan chicken and potatoes. 

First, you will need a sheet pan, also known as a rimmed 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, plus quite a few quarter sheet pans. 

Second, you will need a good pair of kitchen scizzors or poultry shears to remove the backbone from the whole chicken. 

How to make this sheet pan chicken and potatoes:

First, peel the potatoes and onions and cut them into chunks. 

After that, toss them in a large mixing bowl in a mixture of lemon juice, olive oil, whole grain Dijon mustard, herbs, and salt and pepper.

Distribute the vegetables over the sheet pan, leaving a space in the middle for the chicken. Place the spatchcocked chicken in the center.

Next, roast the chicken and potatoes for about 40 minutes at 400 degrees F. Once the chicken reaches an internal temperature of 165 degrees F in the thighs, remove the sheetpan from the oven and tent the chicken for about 10 minutes.

Finally, cut the chicken into pieces and serve with the onions and potatoes as well as your favorite side dishes. 

Sheet pan chicken recipe variations:

You can vary the lemon olive oil mixture by changing the herbs. I think parsley and dill would be delicious. You could also add your favorite barbecue rub. 

I chopped some flatleaf parsley to garnish the final dish. 

If you’d like a darker skin on the chicken, you could also briefly broil it when it is close to being done.  

More amazing recipes you can prepare on a sheet pan:

• Spinach and Bacon Sheet Pan Quiche

• Sheet Pan Cod on Crispy Garlicky Potato Rafts

• Sheet Pan Seafood Pot Pie

• Sheet Pan Cod with Spinach, Tomatoes, and Olives

• Sheet Pan Roasted Shrimp, Potatoes, and Prosciutto

The Sunday Funday group is posting recipes this week with the theme, One Pot Meals. Our host is one of my most favorite bloggers, Stacy of Food Lust People Love. 

As she says, "One pot wonders are family meals that can be made in one pot or pan. This could be stove top or Instant Pot or even a sheet pan dinner. We are looking for tasty family meals created with as little clean up as possible necessary!" Enjoy checking out the recipes:

• Arroz Caldo from Culinary Adventures with Camilla
• Chicken Pot Pie Stew from Making Miracles
• Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
• Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
• Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime
• Mujaddara from Mayuri's Jikoni
• One-Pot Cauliflower & Cheddar Soup with Thyme from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Shakshuka from Sneha's Recipe

Sheet Pan Roasted Chicken and Potatoes

Yield: 6 servings

Author: Karen Kerr

This recipe for sheet pan chicken with roasted potatoes makes an easy and hearty dinner for four.

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 (see Note)
• 3 tablespoons butter, softened

Instructions

1. Toss the onions and potatoes in a large bowl in a mixture of lemon juice, olive oil, the whole grain Dijon mustard, fresh rosemary and thyme, and salt and pepper.
2. Heat the oven to 425 degrees F.
3. Spread the potatoes and onions out over a sheet pan, leaving room in the middle of the pan.
4. Place the spatchcocked chicken in the middle of the pan and rub it with the butter. Sprinkle with salt and pepper.
5. Roast the chicken and potatoes for about 40 minutes, until the chicken reaches 165 degrees F.
6. Remove the pan from the oven and tent the chicken for 10 minutes. Cut the chicken into pieces and serve with the potatoes.

Notes:

To spatchcock a chicken, cut out the backbone of the chicken with poultry or kitchen shears, and then push down hard on the breastbone with the palms of your hands until the chicken lays flat.

Calories

609.73

Fat (grams)

37.26

Sat. Fat (grams)

9.46

Carbs (grams)

23.23

Fiber (grams)

2.33

Net carbs

20.90

Sugar (grams)

6.20

Protein (grams)

43.74

Sodium (milligrams)

341.82

Cholesterol (grams)

140.68

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes. This data is calculated by my recipe card.

https://www.karenskitchenstories.com/2021/01/sheet-pan-roasted-chicken-and-potatoes.html

Karen's Kitchen Stories

chicken, sheet pan dinners, potatoes

Main dish

American

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There are some wonderful sheet pan dinner cookbooks. Here are some of my favorites (affiliate links):