Introduction to Sheet Pan Chicken and Potatoes
When it comes to easy weeknight dinners, nothing beats the convenience of sheet pan meals. Sheet Pan Chicken and Potatoes with Olives and Herbes de Provence is not only a breeze to prepare but also bursts with flavor, making it a delightful choice for busy young professionals. In just under two hours, including prep and marinating time, you can serve a delicious, hearty meal that transports your taste buds straight to the Mediterranean.
Why Sheet Pan Meals are Perfect for Young Professionals
One of the most appealing aspects of sheet pan meals is their simplicity. With just a single pan required, you can minimize both cooking and cleanup time—allowing you more moments to unwind after a long workday. A recent survey showed that over 60% of young professionals prefer quick meals that don't skimp on taste, and this recipe checks all those boxes.
Moreover, the bold marinades and flavors in dishes like this Sheet Pan Chicken and Potatoes allow you to elevate simple ingredients without extensive cooking skills. Plus, it's great for meal prepping; you can whip up a batch on Sunday and enjoy it throughout the week. If you’re looking for a one-pan wonder that combines ease, flavor, and a touch of culinary flair, this recipe is a perfect fit!
Ingredients for Sheet Pan Chicken and Potatoes
When it comes to preparing a delicious Sheet Pan Chicken and Potatoes, choosing the right ingredients is essential. Here’s what you’ll need:
Essential ingredients for the recipe
- 2 lemons: Fresh lemons provide bright acidity to balance the richness of the chicken and potatoes.
- 4 garlic cloves: Minced garlic adds depth and aroma to the marinade.
- 2 tablespoons Herbes de Provence: This aromatic blend is key to capturing that sunny Mediterranean flavor.
- Kosher salt and freshly ground black pepper: Essential for seasoning, enhancing the flavors without overpowering them.
- 2 tablespoons extra virgin olive oil: Offers a rich texture and helps in roasting.
- 2 ½ pounds bone-in skin-on chicken thighs and legs: Preferred cuts for juicy, flavorful meat.
- 1 ½ pounds yellow potatoes: Their creamy texture pairs beautifully with the chicken.
- 4 medium shallots and 12 Castelvetrano olives: These add sweetness and a briny punch, elevating your dish.
Optional add-ins for extra flavor
Want to make your dish even more special? Try tossing in some chopped bell peppers or zucchini for added color and nutrition. Fresh herbs like thyme or rosemary can also boost the flavor profile. You can explore more ingredient options here.
Feel free to customize your Sheet Pan Chicken and Potatoes to match your taste preferences!
Step-by-Step Preparation for Sheet Pan Chicken and Potatoes
Cooking can feel overwhelming at times, but Sheet Pan Chicken and Potatoes offers you a simple yet satisfying solution. With just one pan to clean, this recipe not only saves you time but also brings a burst of flavor to your table. Let's delve into the preparation steps that will make this dish a favorite in your kitchen.
Prepare the marinade
To get started, we'll create a delicious marinade that will infuse our chicken and potatoes with aromatic goodness. In a large mixing bowl, combine the zest of two lemons, four finely grated garlic cloves, two tablespoons of Herbes de Provence, and two teaspoons of Kosher salt. Sprinkle in freshly ground black pepper to taste—don’t be shy! Finally, whisk in two tablespoons of extra virgin olive oil to bring all these vibrant flavors together. A good marinade is key to delicious chicken, so make sure it’s well mixed before moving on.
Marinate the chicken and potatoes
Next, it’s time to let the flavors work their magic. Add your 2½ pounds of bone-in skin-on chicken and 1½ pounds of halved yellow potatoes to the bowl with the marinade. Using a rubber spatula, toss everything together until each piece is beautifully coated. For optimal flavor absorption, let the mixture marinate at room temperature for about 30 minutes. If you're preparing ahead of time, you can cover and refrigerate it for up to eight hours. This also works great for meal prepping.
Preheat the oven
While your ingredients are soaking up those incredible flavors, go ahead and preheat your oven to 425°F. Ensure your oven rack is set in the top third to achieve that perfect golden-brown roast. A well-prepared oven is the secret weapon to achieving that coveted crispy skin on the chicken and crunchy edges on the potatoes.
Arrange chicken and potatoes on the sheet pan
Once marinated, it's time to transfer everything to a large rimmed baking sheet. Arrange the chicken and potatoes in a single layer, placing the potatoes cut-side down. This minor adjustment will help them gain that lovely caramelization we all adore. Make sure to keep some space between the pieces; overcrowding can lead to steaming rather than roasting!
Roast and add final ingredients
Now for the exciting part! Pop the sheet pan in the oven and roast for about 20 minutes, or until the chicken and potatoes are golden. After this initial roast, take the pan out and scatter the roughly chopped shallots and pitted Castelvetrano olives around the chicken. Return it to the oven for an additional 20 to 30 minutes. You'll know it's done when the chicken reaches an internal temperature of 165°F. A simple meat thermometer can make this process foolproof.
To finish, squeeze juice from one lemon over the dish and sprinkle with chopped parsley and tarragon for that fresh finishing touch. Voilà! You now have a mouthwatering meal ready to be enjoyed. Serve it family-style for a relaxed dining experience, or plate it up for an intimate dinner.
Ready to create this culinary masterpiece? Let’s get cooking!
Variations on Sheet Pan Chicken and Potatoes
Mediterranean Twist with Olives and Herbs
Elevate your Sheet Pan Chicken and Potatoes with a Mediterranean flair by incorporating Castelvetrano olives and a blend of aromatic herbs. The unique flavor of these olives complements the Herbes de Provence perfectly, introducing a delightful brininess. Consider adding sun-dried tomatoes or even feta cheese for an extra burst of flavor. These simple tweaks not only enhance taste but also lend visual appeal to your meal.
Adding Seasonal Vegetables for Freshness
Amp up the nutrition of your Sheet Pan Chicken and Potatoes by tossing in seasonal vegetables. Think vibrant bell peppers, zucchini, or asparagus. Not only do these veggies add color, but they also infuse freshness to your dish. Remember, roasting times for varied vegetables may differ, so keep an eye on them during cooking. This strategy ensures you serve a deliciously balanced meal that celebrates the bounty of every season!
Cooking Tips and Notes for Sheet Pan Chicken and Potatoes
Avoiding sogginess in the potatoes
To prevent your Sheet Pan Chicken and Potatoes from becoming soggy, it’s essential to choose the right potatoes. Yellow potatoes, like Yukon Gold, are excellent for roasting as they hold their shape well. Additionally, ensure that you place the potatoes cut-side down on the sheet pan. This not only encourages browning but also helps lock in moisture. Another handy tip: don’t overcrowd the pan! Space is critical for achieving that crispy finish.
Ensuring even cooking for chicken
For perfectly cooked chicken in your Sheet Pan Chicken and Potatoes, cut your chicken pieces into uniform sizes. This ensures that everything cooks evenly. Positioning the pan in the top third of the oven allows for optimal heat circulation, browning the chicken beautifully. If you're uncertain about doneness, use an instant-read thermometer; the internal temperature should reach 165°F for safe consumption. Trust me, a little attention to detail goes a long way!
Serving Suggestions for Sheet Pan Chicken and Potatoes
Family-style Serving Ideas
To create a warm, inviting meal experience, consider serving your Sheet Pan Chicken and Potatoes family-style. Transfer the golden chicken and crispy potatoes to a large platter and let everyone help themselves. This not only makes for an attractive presentation but also encourages that communal spirit at the dinner table. A sprinkle of fresh herbs on top can add a delightful touch.
Perfect Pairings with Side Salads or Bread
Complement your dish with a refreshing side salad, like a simple arugula and cherry tomato mix drizzled with balsamic vinaigrette. A crusty sourdough bread or an herbed focaccia is also a great idea to soak up any delicious drippings from the chicken. Not only does it balance the meal, but it adds extra texture and flavor. For more salad ideas, check out this guide for inspiration!
Time Breakdown for Sheet Pan Chicken and Potatoes
Preparation Time
Getting everything ready will take about 20 minutes. During this time, you’ll whip up that delightful marinade and prepare your chicken and potatoes for roasting.
Cooking Time
Once everything is prepped, plan for approximately 45 minutes in the oven. This step includes both roasting the chicken and potatoes until they're perfectly golden and tender.
Total Time
From start to finish, you’re looking at around 1 hour and 35 minutes. This includes the 30-minute marination for truly flavorful results. Perfect for those busy weeknights when you crave a satisfying but simple meal!
For more tips on prepping delicious meals, check out sources like Bon Appétit for insights on cooking times and preparation strategies.
Nutritional Facts for Sheet Pan Chicken and Potatoes
Calories
This delicious Sheet Pan Chicken and Potatoes recipe packs approximately 407.6 calories per serving, making it a satisfying yet healthy main course perfect for family dinners or meal prep.
Protein
Providing 21.7 grams of protein, this dish is not only hearty but also supports your everyday nutritional needs. This lean protein source will keep you feeling full and energized throughout the day.
Sodium
With 1,004 mg of sodium per serving, it's wise to enjoy this meal in moderation, especially if you're watching your salt intake. Pair it with a crisp salad or steamed veggies to balance your meal!
For even more insights on meal planning and nutrition, check out Healthline or Nutrition.gov.
FAQs about Sheet Pan Chicken and Potatoes
Can I use boneless chicken for this recipe?
Yes, you can definitely use boneless chicken for this Sheet Pan Chicken and Potatoes. Just keep in mind that boneless cuts may cook faster than bone-in options, so adjust your cooking time accordingly—usually reducing it by about 10–15 minutes. Ensure the internal temperature reaches 165°F for safe consumption!
What should I do with leftovers?
If you have leftovers from your Sheet Pan Chicken and Potatoes, you’re in luck! These flavors continue to develop, making them perfect for next-day lunches. Store leftovers in an airtight container in the fridge for up to 3 days. You can also reheat them in the oven at 350°F until warm, or enjoy them cold in a salad!
Can I prep this meal ahead of time?
Absolutely! One of the best aspects of this recipe is its flexibility. You can marinate the chicken and potatoes up to 8 hours in advance, making your cooking process even smoother on the day you'll serve them. Just remember to let them sit at room temperature for about 30 minutes before roasting; this helps in achieving that perfect golden brown texture.
Need more tips? Check out our detailed guide on meal prepping for busy schedules!
Conclusion on Sheet Pan Chicken and Potatoes
In summary, this Sheet Pan Chicken and Potatoes with Olives and Herbes de Provence is a delightful and straightforward dish that brings a taste of southern France right to your dinner table. With minimal cleanup and maximum flavor, it’s a great choice for busy weeknights or gatherings. Enjoy!
Sheet Pan Chicken and Potatoes with Olives and Herbes de Provence
Equipment
- large bowl
- Rimmed Baking Sheet
- oven
- Rubber Spatula
Ingredients
Marinade
- 4 cloves garlic minced
- 2 tablespoons Herbes de Provence
- 2 teaspoons Kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
Main Ingredients
- 2.5 pounds bone-in skin-on chicken thighs and legs (about 4 legs and 4 thighs)
- 1.5 pounds yellow potatoes halved lengthwise, or quartered if large
- 4 medium shallots roughly chopped
- 12 pieces pitted Castelvetrano olives halved
- 0.25 cup chopped parsley
- 2 tablespoons chopped tarragon
Instructions
Preparation
- Make the Herbes de Provence marinade by mixing lemon zest, garlic, Herbes de Provence, salt, pepper, and olive oil in a large bowl.
- Add chicken and potatoes to the bowl and toss until fully coated. Let marinate for 30 minutes at room temperature.
- Preheat oven to 425°F and arrange chicken and potatoes on a large rimmed baking sheet.
Cooking
- Roast the chicken and potatoes on the top rack for about 20 minutes.
- Add shallots and olives around the chicken, then roast for another 20 to 30 minutes until browned.
- Squeeze the juice from the reserved lemon over the dish and scatter with parsley and tarragon before serving.
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