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    You are here: Home / Recipes / Menu / Meat + Seafood / Sheet Pan Chicken with Bread & Potatoes

    Sheet Pan Chicken with Bread & Potatoes

    Jan 21, 2019 · 6 Comments

    144 shares
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    Super quick, simple, and delicious sheet pan chicken dinner with potatoes and sourdough, just as perfect for a weeknight meal or easy dinner party entertaining!

    Sheet Pan with Chicken & Potatoes in baking tray, post oven.

    Whenever I wanna share with friends how easy cooking a whole dinner can be this Lemony Sheet Pan Chicken is the dish I make. Seriously. I’m all about demystifying cooking and sharing how fun and easy it can be (and delicious!) This dish perfectly demonstrates all of that!

    Why this Recipe Works

    • This dish easily comes together in a single pan, making for minimal clean up.
    • We make full use of every last drop of flavor, with the chicken drippings used to coat the bread and potatoes for some incredible depth of deliciousness!
    • High temperature cooking and a thermometer ensure that chicken stays perfectly moist and juicy.

    Folks, this recipe is as easy as it gets! If you’re intimated in the kitchen and don’t know how to start making a dinner... look no further!!! I got ya! Start RIGHT HERE!!!!

    I do lots of hands-on interactive cooking classes, and living in SF, I get my fair share of techies in the room. It blows my mind how lots of these folks can write code among other things I barely comprehend, yet they get all apprehensive about cutting a tomato for a simple salad. Holding the knife nervously, they ask, “am I doing it right? What’s the correct size?” To which I answer: the correct size is whichever size you’d like to put in your mouth… :).

    Don’t be afraid to play in the kitchen folks! And make waves…hehehe. When ya start with good ingredients it’s actually pretty hard to mess up! And if the food tastes super bland, it’s very, very, very likely all it needs is some salt. It’s amazing how far removed the average person has become from the kitchen in just 1-2 generations. And I wanna be an advocate for getting back in the kitchen and having lots of fun! Like I did hear when I got all seasonally crazy and added some kumquats cause its all about playing with variations and substitutions in my world!

     

    Now that we got that rant outta the way, I’ll get back to this roasted chicken dish. Inspired by this recipe I saw in Food & Wine, I’ve added lemon and garlic (always garlic!), taken out the bacon, and added some additional herbs.

    Sheet Pan Chicken with Potatoes and Bread, post oven. Up close & overhead shot.

    The bread soaks up juices from the chicken, giving it an almost stuffing-like taste. I’m personally a (big time!) bread lover, though I eat it sparingly cause lots of bread doesn’t really make me feel so hot. This bread is definitely damn worth it. In terms of kitchen tools, that’s 1 knife, 1 cutting board and 1 pan to clean post cooking. Sounds good….right? And an oven. That’s it! Yaya for minimal post dinner cleaning! One of the many, many, many, reasons I love sheet pan dinners!

    How to Make this Sheet Pan Chicken Dinner.

    Please see my (quasi) step-by-step guide with the corresponding pics below.

    In process shot of all the potatoes cut up.
    Cut Potatoes.
    All the potatoes cut up with the bread cubes, salt and pepper.
    Toss with Bread.
    The potatoes and bread cubes cut up and in a big baking tray.
    Drizzle Olive Oil, Season with Salt & Pepper.
    The potatoes and bread cubes cut up with garlic slices, red onion, and chili flakes.
    Add red onions, garlic, chili flakes.
    The raw chicken thighs on top of the bread and potatoes, with herbs and citrus on top of them.
    Fresh herbs, the chicken, and lemon slices.
    The raw chicken things on the baking tray, ready to go in the oven.
    All ready to go in the oven.

    Cooks Tips:

    • If you’re gluten-free then omit the bread!
    • If you’re dairy-free then sub oil for butter!
    • If ya wanna add another veggie to the potatoes and onions, go right ahead I say!
    • Drying the chicken before baking and using a thermometer to ensure the chicken comes out perfectly moist with crispy skin each and every time.
    • Leftovers will keep up to 4 days in the fridge.

    It’s all about playing with the variations and substitutions in my world!

    And playing with what’s in season, as I did, in the pic below when I subbed kumquats for lemons. Get creative and have fun!

    Sheet Pan with Chicken, Potatoes & Kumquats in baking tray, post oven.

    Hungry for more chicken dishes? I got ya! Check out my Oven Roasted Cherry Chicken with Rosemary and Pomegranate Skillet Chicken!

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Let’s Make Waves in the Kitchen!

    Sheet Pan with Chicken & Potatoes in baking tray, post oven.
    Sheet Pan Chicken Dinner with bread and potatoes, pre oven on top and the pan post oven on the bottom.
    Sheet Pan Chicken with Potatoes and Bread, post oven. Up close & overhead shot.
    Print Recipe
    5 from 1 vote

    Sheet Pan Chicken with Bread & Potatoes

    Super quick, simple, and delicious sheet pan chicken dinner with potatoes and sourdough, just as perfect for a weeknight meal or easy dinner party entertaining!
    Prep Time20 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Dinner, Entree
    Cuisine: Californian
    Servings: 8
    Author: Daniela Gerson

    Ingredients

    • 3 pounds chicken thighs possible to sub in breasts instead
    • 2 pounds potatoes potatoes such yukon gold, fingerling, or new potatoes) cut in half (if using a larger potato cut into more pieces
    • 1/2 pound sourdough boule torn into 2-inch pieces, possible to sub in other types of bread
    • 1 red onion cut into 1-inch wedges
    • 3 cloves garlic thinly sliced
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons unsalted butter cold, diced
    • 4 sprigs oregano
    • 2 sprigs rosemary
    • 1/2 teaspoon crushed red pepper
    • 1 lemon thinly sliced into rounds
    • kosher salt to taste
    • pepper to taste

    Instructions

    • Preheat oven to 400 F degrees. 
    • On a large rimmed baking sheet, toss the bread, potatoes, onion, garlic, butter, half the herbs (oregano & rosemary), crushed red pepper together. Drizzle with the olive oil and season with salt and pepper, mix so all is coated and spread in an even layer.
    • Top bread and potato mix with the chicken. Top chicken with cut up lemon slices and the rest of the herbs.
    • Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160° F. 
    • Enjoy!

    Notes

    Cooks Tips:

    • If you’re gluten-free then omit the bread!
    • If you’re dairy-free then sub oil for butter!
    • If ya wanna add another veggie to the potatoes and onions, go right ahead I say!
    • Drying the chicken before baking and using a thermometer to ensure the chicken comes out perfectly moist with crispy skin each and every time.
    • Leftovers will keep up to 4 days in the fridge.
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    Reader Interactions

    Comments

    1. Brooke says

      October 23, 2018 at 3:14 am

      5 stars
      Flat out yummy! Didn’t change a thing.

      Reply
      • Daniela says

        October 23, 2018 at 4:05 pm

        Sooooo stoked to hear!!! Thanks for the feedback! ?

        Reply
    2. nicole (thespicetrain.com) says

      January 06, 2019 at 10:22 pm

      This sounds so delicious and looks gorgeous, love those colors! Thank you for sharing, Daniela! 🙂

      Reply
      • Daniela says

        January 21, 2019 at 9:49 pm

        Absolute pleasure Nicole! Thank you so much and please let know if ya make it :).

        Reply
    3. Caroline Miller says

      February 10, 2020 at 5:35 am

      This was excellent, and liked by all at a dinner party. I used a rectangular roasting pan with taller sides, the same size as a sheetpan; it seemed less precarious in piling on all ingredients, with chicken on top.
      Thanks for a great recipe, which I found by searching for something that could include my home-made sourdough bread.

      Reply
      • Daniela Gerson says

        February 21, 2020 at 11:56 am

        Awesome Caroline! Thanks so much for sharing! It definitely a great dish for feeding a crowd! With the chicken, bread and potatoes it's a whole meal in itself. What else did ya serve it with? Really appreciate the feedback :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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    144 shares