Sheet Pan Chicken and Potatoes
This easy mess-free recipe for sheet pan chicken and potatoes with a mega flavorful rub and lots of fresh herbs is cooked in under an hour. Add fresh asparagus or broccoli for a touch of greens and enjoy over rice, your favorite low carb cauli-rice or salad!
Servings: 4 servings
Equipment
- Sheet Pan
Ingredients
- 3-4 chicken leg quarter or chicken thighs
- 4 tbsp olive oil
- 4 cloves garlic, minced
- fresh parsley
- 2 lb baby potatoes
Dry-Rub
- 1 tsp sea salt and freshly ground pepper
- 1 tsp each, paprika, garlic and onion powder
- 1/2 tsp all-purpose seasoning and oregano
Instructions
- Mix the dry rub on a small glass bowl and set aside.
- Wash and dry chicken with paper towel. Do not leave chicken skin wet or moist otherwise you will end up with soggy chicken not crispy.
- Coat chicken with 2 tbsp of olive oil, add minced garlic and season well wtih dry rub. Transfer to a lined sheet pan and set aside
- Season the potatoes with remaining oil and dry rub. Add to the sheet pan*
- Roast chicken and potatoes at 415F degrees for 45-50 minutes or until chicken is golden brown and skin is crispy, and the potatoes are cooked through**
- Garnish with fresh parsley and serve.
Notes
*Use baby potatoes, if you are not using baby potatoes, slice them in half or quarters.
**If you are using asparagus, add in about 30 minutes in. The asparagus only takes 15-minutes to cook!