Description
Discover the ultimate weeknight dinner with this Sheet Pan Chicken and Potatoes recipe. Juicy chicken thighs roast to perfection alongside golden baby potatoes and vibrant bell peppers, all infused with fresh rosemary. This one-pan meal not only saves time on cleanup but also fills your kitchen with irresistible aromas that will have everyone gathering around the table. Enjoy a delightful, flavorful dish that’s as easy to prepare as it is satisfying, perfect for busy nights or casual gatherings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes (halved)
- 3 tbsp olive oil
- 1 tbsp fresh rosemary (chopped)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bell peppers (sliced, assorted colors)
Instructions
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a large bowl, combine chicken thighs with olive oil, salt, and pepper. Toss until well-coated.
- Add halved baby potatoes and chopped rosemary to the bowl and mix thoroughly.
- Fold in sliced bell peppers and ensure everything is evenly combined.
- Spread the mixture out in a single layer on the prepared sheet pan.
- Roast in the preheated oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 150mg