Sheet Pan Chicken and Potatoes

Making Sheet Pan Chicken and Potatoes

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) with a large tray inside. Toss the potatoes with 2 tablespoons of the oil and half the salt, tip onto the hot tray and roast for 15 minutes.

   Mark done Start 15 min timer

2. Pat the chicken dry and rub with the remaining oil, the paprika, garlic powder, the remaining salt and the pepper.

   Mark done

3. Turn the potatoes, nestle the chicken skin side up among them and roast for 40 minutes, until the skin is golden and the juices run clear.

   Mark done Start 40 min timer

4. Squeeze over the lemon, scatter with the parsley and serve straight from the tray.

   Mark done

Notes for Getting It Right

• Give the potatoes a head start on the hot tray.
• Dry the chicken skin thoroughly before seasoning.
• Use two trays rather than crowding one.
• Check the chicken at 35 minutes if your oven runs hot.

Serving Suggestions

• Green beans
• Side salad
• Gravy
• Garlic yogurt

Storing & Reheating Sheet Pan Chicken and Potatoes

Keeps in the fridge for up to 3 days. Reheat on a tray at 200°C for 15 minutes to crisp the potatoes.

Sheet Pan Chicken and Potatoes FAQ: Common Questions

Sheet Pan Chicken and Potatoes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.