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!
Servings: 8
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.