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
- 3-4 chicken leg quarter or chicken thighs
- 4 tbsp olive oil
- 4 cloves garlic, minced
- fresh parsley
- 1 tsp sea salt and freshly ground pepper
- 1 tsp each, paprika, garlic and onion powder
- 1/2 tsp all-purpose seasoning and oregano
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.
*must use baby potatoes, if you are not using baby potatoes, slice it in half or quarters.
**if you are using asparagus, add in about 30-minutes in. The asparagus only takes 15-minutes to cook!