Chicken And Potatoes Sheet Pan Dinner Food

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Lemon-Thyme Sheet Pan Chicken and Potatoes image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced
2 tablespoons finely chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F.
Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS

Sheet-Pan Chicken With Potatoes, Scallions and Capers image

This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

12 scallions, trimmed (about 1 pound)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 pound Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups)
8 large bone-in, skin-on chicken thighs (about 3 pounds)
2 tablespoons drained capers
1 tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional)

Steps:

Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.

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