Sheet Pan Chicken Thighs and Potatoes
Sheet Pan Chicken Thighs and Potatoes: juicy, golden chicken and tender potatoes with a honey Dijon lemon marinade, all on one pan.
Servings: 4
Calories: 820kcal
Equipment
- Large Sheet Pan
- Mixing Bowl
Ingredients
- 2 pounds chicken thighs bone in- skin on
- 3 tablespoon olive oil plus more for drizzling
- 1 teaspoon sea salt plus more to season
- ½ teaspoon black pepper plus more to season
- 3 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried rosemary
- 4 cups golden potatoes quartered
- 2 cups Brussels sprouts halved
- 1 small red onion sliced in wedges
- 1 lemon
Instructions
- Preheat the oven to 400F.
- In a large mixing bowl, combine the chicken thighs with 3 tablespoons of olive oil, 1 teaspoon of sea salt, ½ teaspoon of black pepper, lemon juice, Dijon mustard, honey, and dried rosemary. Mix well, then use your hands to massage the marinade into the chicken. Set aside.
- Cut the potatoes into quarters and arrange them on a large baking sheet. Halve the Brussels sprouts, slice the red onion into wedges or larger slices, and add both to the pan. Finish with some lemon slices.
- Drizzle the vegetables with a little olive oil, then season with salt and pepper. Toss everything to coat and spread the vegetables into an even layer.
- Arrange the marinated chicken thighs over the vegetables, pouring any remaining marinade over the top.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165F.
- Switch the oven to broil and brown the chicken for about 2 minutes. Keep a close eye on it, as broiler times can vary between ovens.
Notes
- Change the potatoes: Yukon gold, red potatoes, baby potatoes, or russet potatoes are all options to consider. Sweet potatoes would also bring a slightly sweeter flavor to the pan.
- Try different vegetables: Green beans, bell peppers, carrots, or other favorite veggies can be used in place of some of the Brussels sprouts. Keep cooking times in mind when choosing substitutions.
- Add more seasoning: Garlic powder, onion powder, or Italian seasoning can add another layer of flavor to the olive oil mixture.
- Use fresh herbs: Swap the dried rosemary for fresh rosemary, or add other fresh herbs to the pan before serving.
- Finish with lemon: A little extra lemon zest or a squeeze of fresh lemon juice just before serving can brighten everything up.
- Refrigerator: Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to 3-5 days.
- Reheating: Warm individual portions in the microwave or spread the chicken and vegetables on a baking sheet and heat in a 350F oven until warmed through.
- Meal Prep: You can wash and cut the vegetables ahead of time and keep them refrigerated until you're ready to assemble the pan. Keep the raw chicken separate from the vegetables until cooking.
Nutrition
Calories: 820kcal | Carbohydrates: 54g | Protein: 44g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 825mg | Potassium: 1731mg | Fiber: 8g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 105mg | Calcium: 83mg | Iron: 4mg
