Sheet Pan Chicken, Potatoes and Herbs
One-pan chicken and potato dinner, with fresh herbs.
Servings: 4 servings
Calories: 553kcal
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Greek seasoning (or Italian seasoning)
- Kosher salt
- Fresh cracked black pepper
- 8 to 10 pieces bone-in, skin-on chicken thighs and legs
- 10 to 12 new potatoes, unpeeled and quartered
- 6 very small onions or shallots, peeled, halved
- 4 cloves garlic, peeled and smashed
- Several sprigs mixed fresh herbs, such as sage, rosemary, oregano and thyme
- 1 lemon, 4 to 6 wedges/slices (use the lemon from juicing)
Instructions
- Preheat oven to 375º. Thoroughly dry chicken pieces and sprinkle all over with salt and pepper, set aside.
- Make vinaigrette. Whisk first 5 ingredients in small bowl. Season with a little salt and pepper. Set aside.
- On a large sheet pan, arrange chicken evenly in one layer, then add potatoes around the chicken. Scatter the onions and garlic evenly around the chicken and potatoes. Re-whisk vinaigrette and drizzle over chicken pieces, making sure each piece is completely covered, use hands to rub around, if needed.
- Tuck herbs all over, between chicken and potatoes, and lay a few sprigs on top. Lastly, arrange the lemon wedges evenly over the pan.
- Bake in center of oven until chicken is done (juices run clear) and potatoes are tender, about an hour. Remove garlic and herbs. Serve chicken and potatoes/onions drizzled with pan juices.
Notes
Fresh herbs will darken when cooked, even turn black. This is normal and okay.
Nutrition
Calories: 553kcal | Carbohydrates: 111g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 55mg | Potassium: 2526mg | Fiber: 15g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 121mg | Calcium: 129mg | Iron: 5mg