Sheet Pan Chicken with Red Potatoes


As someone who enjoys baking more than cooking, and who would rather eat a frozen pizza than leftovers, quick and easy to assemble dinners are always at the top of my list after a long day of work. However, at the end of the day what sounds good to me doesn’t always sound good to my husband J – and vice versa.

I recently came across this recipe for Sheet Pan Chicken with Red Potatoes. It seemed to meet all of my criteria.

Delicious? Check.
Easy to put together? Check.
Husband approved? Check.

As I was putting this meal together, it felt too good to be true. Put all of the components on one pan and put it in the oven? And that’s it?

Trust me. That’s it. And it is so good.

Sheet Pan Chicken with Red Potatoes

3 tablespoons olive oil, divided
2 large bunches scallions, cut into 1 1/2 inch pieces
16-20 fresh sage leaves, coarsely chopped
4 bone-in, skin-on chicken thighs
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 bunch fresh thyme
1 pound small red potatoes, halved lengthwise

Arrange a rack in the middle of the oven and heat to 375°. Pour 2 tablespoons of the oil onto a rimmed baking sheet and brush or rub with a paper towel to coat the entire surface of the pan.

Arrange the scallions over half of the baking sheet. Sprinkle the sage over the scallions.

Sprinkle the chicken on both sides with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the chicken skin-side up on top of the scallions and sage. (I removed the bones from my chicken thighs.)

Spread out the thyme sprigs on the empty half of the baking sheet and arrange the potatoes on top of the thyme in a single layer. Sprinkle with the remaining 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper, and gently toss to coat. Drizzle the remaining 1 tablespoon of oil over the chicken and potatoes.

Roast until the chicken is just cooked through (a thermometer in the thickest part will read 165°) and the tip of a sharp knife pierces the potatoes easily, 30-35 minutes.

Remove the baking sheet from the oven and increase the temperature to broil. Cover the potatoes with foil. Return to the oven and broil until the chicken skin just browns and crisps, being careful not to let it burn, 1 1/2 to 2 1/2 minutes. Serve immediately.


  • You can remove the bone from chicken thighs using kitchen shears. Here is a quick tutorial. I’m ashamed to say that this is the most up close and personal I’ve been with my food since that one time I cooked a turkey and had to dig around for the little bag of innards. 
  • Leftovers can be kept in a sealed container in the fridge for up to 4 days.
  • Your cat may beg for your food if you make this. Do not give in to her demands.



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