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!
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.
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.
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!
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 Chicken with Bread & Potatoes
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.
Flat out yummy! Didn’t change a thing.
Sooooo stoked to hear!!! Thanks for the feedback! ?
This sounds so delicious and looks gorgeous, love those colors! Thank you for sharing, Daniela! 🙂
Absolute pleasure Nicole! Thank you so much and please let know if ya make it :).