Oven Baked Chicken and Potatoes

Name: Oven Baked Chicken and Potatoes
Prep time: 22 min
Cook time: 45 min
Total time: 67 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts (Cut into 1-inch pieces); 2 lbs Potatoes (Russet or Yukon Gold, cut into 1-inch cubes); 2 medium Bell Peppers (Any color, cored and cut into 1-inch pieces); 1 large Onion (Cut into 1-inch wedges); 3 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper; 1 tsp Garlic Powder; 1 tsp Paprika; 0.5 tsp Dried Rosemary (Optional, for added flavor)

This 'mind-blowing' recipe features tender chicken and perfectly roasted potatoes, seasoned and baked together with fresh vegetables for an easy, flavorful meal. Ideal for a quick weeknight dinner, this dish promises a delicious blend of textures and savory tastes, all cooked on a single sheet pan.

#Chicken

#Potatoes

#Oven Baked

#Sheet Pan

#Easy

#Weeknight Meal

#Comfort Food

#Quick Recipe

#Healthy

Raw ingredients prepped for cooking

Recipe Information

22m

Prep Time

45m

Cook Time

1h 7m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

580

Calories

48g

Protein

45g

Carbs

25g

Fat

Seasoned chicken and vegetables on baking sheet

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden brown baked chicken and potatoes

Instructions

0/6 completed

1
Preheat your oven to 475°F (245°C) to ensure it's hot and ready for baking.
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5m
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Preheat your oven to 475°F (245°C) to ensure it's hot and ready for baking.
5m
Preheating properly ensures even cooking and crispier results.
2
Prepare all the ingredients by chopping the chicken, potatoes, bell peppers, and onion into uniform 1-inch pieces.
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10m
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Prepare all the ingredients by chopping the chicken, potatoes, bell peppers, and onion into uniform 1-inch pieces.
10m
Cutting ingredients to similar sizes promotes even cooking. Chicken and potatoes should be roughly the same size.
3
In a large mixing bowl, combine the chopped chicken, potatoes, bell peppers, and onion. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, paprika, and dried rosemary.
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5m
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In a large mixing bowl, combine the chopped chicken, potatoes, bell peppers, and onion. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, paprika, and dried rosemary.
5m
Use your hands to thoroughly mix and coat all ingredients evenly with the oil and seasonings.
4
Spread the seasoned chicken and vegetable mixture in a single layer on a large baking sheet. Do not overcrowd the pan, as this can steam the ingredients instead of roasting them.
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2m
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Spread the seasoned chicken and vegetable mixture in a single layer on a large baking sheet. Do not overcrowd the pan, as this can steam the ingredients instead of roasting them.
2m
Use two baking sheets if necessary to avoid overcrowding and ensure everything roasts properly.
5
Bake for 45 minutes at 475°F (245°C), or until the chicken is cooked through and the potatoes are tender and golden brown. Flip the ingredients halfway through baking for even browning.
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45m
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Bake for 45 minutes at 475°F (245°C), or until the chicken is cooked through and the potatoes are tender and golden brown. Flip the ingredients halfway through baking for even browning.
45m
The internal temperature of the chicken should reach 165°F (74°C). If desired, broil for the last few minutes for extra crispiness.
6
Remove from oven and serve hot. Garnish with fresh parsley if desired.
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1m
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Remove from oven and serve hot. Garnish with fresh parsley if desired.
1m
This dish pairs well with a simple green salad.