This Sheet Pan Baked Chicken and Potatoes is so easy and such a perfect seasonal dinner. Just swap the green beans for farm fresh produce and it works all year long.
This post is sponsored by the Idaho Potato Commission. However, the thoughts and opinions are my own.
No matter who you are, quick and easy is the go to tagline for weeknight meals. Real life is on high speed and the only way to stay one step in front is to have a game plan strongly in place. This week’s meal plan was inspired by fast, healthy meals for families on a serious budget. 4 meals for $25 finish off with this Sheet Pan Baked Chicken and Potatoes. It’s a classic baked go to that can be dressed up or down depending on the time of year, what’s on sale at the market, and who’s coming over for dinner.
But baked chicken is dry chicken. Wrong. OK, maybe not 100% wrong (years of dried chicken coming back to haunt us all). You just have to be savvy with it. Chicken can get real dry real quick, so I work on internal temp rather than time. If you can, invest in an oven-safe digital thermometer and use it (if you grill, just invest in one! These are a must). Bone in and skin is my go to for real flavor too. Secret weapon unleashed. Plus, bone in skin on chicken saves you a ton at the market. Even if you aren’t going to cook with the skin on, taking the 5 minutes at home to remove the skin can save a lot of money at the market.
Better yet, download the grocery list and try it for yourself.
- 4 russet potatoes washed and diced into ½ cubes
- ½ cup mushrooms cleaned and stems removed
- 1 pint fresh green beans
- ¼ onion sliced into ¼ - ½ strips
- 2 garlic cloves sliced thin
- 2 to 3 tbs Olive oil
- Salt & pepper
- 6 chicken thighs bone-in, skin on
- ½ teas dried thyme
- 3 tbs Butter
- 1 lemon sliced thin
- Line a large baking sheet with foil, or ready a large glass baking 9x13 baking dish. Preheat the oven to 350 degrees.
- In a large bowl, toss the potatoes, mushrooms, green beans, onion and garlic slices in 2 tbs olive oil. Season with salt and pepper. Arrange the veggies on an even layer on the prepared pan.
- Meanwhile, rub each of the thighs with olive oil and salt and pepper. Nestle the chicken thighs on the baking sheet and sprinkle with thyme. Arrange one thin slice of lemon over each of the thighs and squeeze out any remaining juice over the rest of the pan.
- Place the pan in the preheated oven and cook for about 35 to 40 minutes, until the chicken is cooked through.
- Remove from oven and allow to cool for a few minutes before serving.