One pot meals are always a favorite of mine no matter what time of year it may be. Anything that can get you a meal in one dish that tastes great and gives you fast and easy clean up is usually a winner in my book, particularly when you are rushed and need to get a lot of things done. Lately that seems to be the case around here nearly every day, with lots of work going on for Michelle and me and Sean keeping pretty busy with school as the school year comes up on their last break of the year before summer comes around. he’s been busy picking classes for his first year of high school next year so it’s been chaotic for all of us, which makes an easy meal to cook all the better for during the week. This recipe, from the Kitchn, is for a simple chicken and potatoes roasted together on a sheet pan. I did change it around just a bit as I added some carrots to the mix to really make it a complete meal in one, but it could stand on its own as the original as well.
Chicken and Potatoes Sheet Pan Supper
2 tablespoons olive oil
Zest of one lemon, grated on a fine microplane or grater
2 teaspoons Italian herbs, poultry seasoning or other spice or herb blend that you prefer
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds mixed chicken parts, bone-in and skin-on (thighs, legs, drumsticks and/or breasts)
4 russet potatoes, cut into 2-inch pieces
Preheat the oven to 400 degrees. For easier clean-up, line a baking sheet with aluminum foil, parchment paper or a silicon baking mat. You can also use just a bare sheet pan if your prefer. In a small bowl, mix together the olive oil, lemon zest, seasonings or herbs that you are using, salt and pepper until they are well blended.
Spread out the chicken and the potatoes on the sheet pan in a single layer. Drizzle the oil and herb mixture evenly over the chicken and potatoes. Using your hands or a pair of tongs, flip and move the chicken and potatoes around until each piece is evenly coated with the mixture.
Place the sheet pan on the middle rack in the oven and allow the chicken and potatoes to roast for 25 to 30 minutes, or until the chicken pieces register 165 degrees on an instant read thermometer inserted in the thickest part of the chicken meat and the potatoes are tender. If the chicken skin is not crisp enough to your liking, run the tray under the broiler for 2 to 3 minutes until the skin is crispy.
transfer the chicken and potatoes to a serving dish or platter and serve hot.
As I said, I added carrots to the mix to round out the meal and a little bit of onion as well. You could put just about any type of vegetable you would like in the mix and I think they would roast nicely, like squash, turnips, Brussels sprouts, sweet potatoes, parsnips or whatever you like best. I used only chicken breasts when I made it because that is what I had on hand but any pieces will work well. the only thing I found is that I needed to add a little bit more olive oil to the mixture with the herbs in order to get the consistency where it would drizzle nicely. With the original amounts it seemed more like a paste to me, which is fine if you don’t mind spreading it on with your hands. another tablespoons of oil though will do the trick I think. Overall it was a fast and easy meal that was perfect for a weeknight, with a nice mix of lemon and herbs (I used dried Italian seasoning on mine) to coat everything. You can serve this with a salad and you have the perfect meal in minutes.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!