Chicken and Potatoes Sheet-Pan Supper

Prep: 15 mins

Cook: 45 mins

Difficulty: Easy

Servings: 4 Servings

sheet-pan suppers are one of my favorite no-fuss ways to get dinner on the table. Most of the cooking time is unattended, so you’re free to leave your kitchen post while your dinner is doing its thing in the oven. Pour yourself a glass of wine, kick back, and relax as the oven does all the work — rendering your chicken skin crispy and turning your potatoes golden-brown.

Ingredients

2 tablespoons olive oil
Zest of one lemon, grated on a fine microplane or grater (reserve juice for other recipes)
2 teaspoons Italian herbs, poultry seasoning, or other spice or herb blend
1/2 teaspoon salt (omit or reduce if spice blend includes salt)
1/4 teaspoon ground black pepper
2 pounds mixed chicken parts, bone-in and skin-on (drumsticks, legs, thighs, and/or breasts)
4 medium russet potatoes, cut into 2-inch pieces

Instructions

Preheat the oven to 400ºF. For easier clean-up, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat (you can also use a bare sheet pan if you prefer). In a small bowl, stir together the olive oil, lemon zest, seasonings, salt, and pepper.
Spread out the chicken and potatoes on the sheet pan, then drizzle the oil mixture evenly over the chicken and potatoes. Using your hands or a pair of tongs, flip and move the chicken and potatoes around until they are evenly coated.
Place the sheet pan on the middle rack of the oven, and let roast for 25 to 30 minutes, or until the chicken registers 165°F in the thickest part of the meat and the potatoes are tender. If your skin isn't quite crispy enough, run the tray under the broiler for a few minutes until the skin is crispy.
Transfer the chicken and potatoes to a serving dish, and serve hot.