Whenever I wanna share with friends how easy cooking a whole dinner can be this 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 roasted chicken recipe with potatoes recipe perfectly demonstrates all of that.
I do lots of hands-on interactive cooking classes and living in SF, I get my fair share of techies in the room. Its 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 folks! And 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 its 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 there and having lots of fun!
Now that the rant is over 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 eat it sparingly cause lots doesn’t tend to make me feel so hot. This bread is definitely damn worth it. The roasted chicken and potatoes all cook together in one pan, which directly translates to fewer dishes for ya to do post meal. And this whole meal takes….1 pan! No bowls or anything else. 1 cutting board to cut everything, and toss it directly in the pan you are using to roast the chicken. That’s 1 knife, 1 cutting board and 1 pan to clean post cooking. Sounds good….right? One of the many many, many, reasons I love sheet pan dinners!
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. 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 (pic coming tomorrow :)) when I subbed kumquats for lemons. Get creative and have fun!
Let’s Make Waves in the Kitchen!
Sheet Pan Chicken with Potatoes & Sourdough
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 1 hour 5 minutes
- 3 pounds chicken thighs (or any part of chicken you prefer)
- 2 pounds potatoes (such yukon gold, fingerling, or new potatoes) cut in half (if using a larger potato cut into more pieces)
- ½ pound sourdough boule (or other type of bread), cut or torn into 2 inch pieces
- 1 large red onion, into 1-inch wedges
- 3 garlic cloves, thinly sliced
- ¼ cup extra virgin olive oil
- 2 tbsp cold unsalted butter, diced
- 4 oregano sprigs
- 2 rosemary sprigs
- ½ tsp crushed red pepper
- kosher salt
- black pepper
- 1 lemon ~ thinly sliced in round and the round cut in half
- Preheat oven to 400.
- On a large rimmed baking sheet, toss the bread, potatoes, onion, garlic, butter, half the herbs (oregano & rosemary), and crushed red pepper together. Drizzle with olive oil and season with salt and black pepper, mix again so all is coated and spread in an even layer.
- Top bread and potato mixture with chicken. Place the cut up lemon slices and the rest of the herbs on top.
- 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° and serve.