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Chicken and Potato Sheet Pan Dinner

Servings 4 people

Ingredients

  • 4 - 8 chicken thighs bone in, skin on, trimmed of fat, 1 - 2 per person depending on size
  • 3 medium cubed potatoes approx 3 cups
  • 1 onion diced approx 1 cup
  • 1 cup mushrooms halved or quartered if larger
  • 3 small peppers/capsicums cubed 1 each red, orange, green; approx 3 cups in total
  • 1 tbsp garlic minced
  • 3 tbsp olive oil
  • 2 tsp paprika
  • 1.5 tsp dried thyme
  • salt & freshly ground pepper

Instructions

  1. Preheat oven to 200C/400F

  2. Toss cubed potatoes with 2 tbsp olive oil, 1 tsp paprika, salt and pepper, and 1/2 tsp dried thyme. Spread in a single layer on a large baking paper lined sheet pan.

  3. Bake for 20 minutes.

  4. Season chicken thighs with 1/2 tsp paprika, salt and pepper, and 1/2 tsp dried thyme.

  5. Turn potatoes over and add seasoned chicken to the pan keeping everything in a single layer. Bake for and additional 20 minutes.

  6. Toss onions, mushrooms, and peppers/capsicums with garlic, 1/2 tsp paprika, salt and pepper, 1/2 tsp dried thyme, and 1 tbsp olive oil.

  7. Turn potatoes and add seasoned vegetables to the pan keeping everything in a single layer. Bake for a final 20 minutes.

Recipe Notes

  • When using dried herbs crush them a little between your fingers to help release flavour.
  • The chicken thighs in this recipe are never turned over so the end result is a golden crispy skin.
  • Garlic is not added until the final 20 minutes of baking to prevent burning which would cause the dish to be bitter.