Print

Sheet Pan Chicken, Potatoes and Herbs

One-pan chicken and potato dinner, with fresh herbs.
Course Main Course
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Kelly ~ the hungry bluebird

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp 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 375┬║.  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.