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Overhead shot of a bowl filled with juicy chicken thighs and crispy roasted baby potatoes, ready to be served.
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Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes is a no-fuss dinner loaded with juicy chicken, crispy potatoes, and a smoky-spicy lime kick - all roasted to golden perfection on one pan.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: chicken, Main Course
Cuisine: American
Diet: Low Lactose
Skill Level: Beginner
Servings: 6 Servings
Author: Rena

Ingredients

  • 2 pounds boneless chicken thighs
  • 1 teaspoon Kosher salt or to taste
  • 5-6 garlic cloves minced
  • 3 tablespoons coconut oil melted
  • 2 limes zest of
  • 1 teaspoon cayenne pepper or to taste
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 2 pounds baby potatoes quartered
  • 1 medium sweet onion chopped
  • Cilantro or parsley optional, chopped to garnish

Instructions

  • Preheat the oven to 400°F and line a large sheet pan with parchment paper.
  • Season the 2 pounds boneless chicken thighs with 1 teaspoon Kosher salt on both sides.
  • In a large bowl, combine the minced 5-6 garlic cloves, 3 tablespoons coconut oil or avocado oil, 2 limes (juice and zest), 1 teaspoon cayenne pepper, 2 teaspoons smoked paprika, and 1 teaspoon ground coriander.
  • Add in the 2 pounds baby potatoes, 1 medium sweet onion, and toss to coat. With a slotted spoon, transfer the potatoes to your prepared sheet pan, leaving the seasoned oil in the bowl.
  • In the same bowl with the remaining seasoned oil, add the chicken thighs. Toss everything well to evenly coat. Transfer the thighs to the pan, nestling it between the potatoes.
  • Bake for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
  • Garnish with freshly chopped Cilantro or parsley and stir to combine with the sauce created in the pan.

Notes

  • You may use chicken breast or swap it with any other protein, like shrimp or salmon. 
  • Add in some veggies if you like. Green beans, asparagus, cauliflower, or broccoli work well. 
  • Store leftovers in a container in the fridge for up to 4 days.

Nutrition

Calories: 807kcal | Carbohydrates: 52g | Protein: 43g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 779mg | Potassium: 1607mg | Fiber: 7g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 60mg | Calcium: 87mg | Iron: 4mg