Sheet Pan Chicken and Potatoes
This Easy Roasted Chicken Sheet Pan Dinner combines juicy, yogurt-marinated chicken, golden potatoes, and sweet red onions roasted to perfection in one pan. Simple, creamy, and bursting with flavor, the perfect weeknight meal!
Servings 4 servings
Calories 810kcal
Equipment
Ingredients
Let's gather the ingredients!
Sauce
- 1 cup Greek yogurt or cashew yogurt
- 5 cloves garlic
- 2 tbsp whole-grain mustard
- 2½ tbsp tomato paste
- 1½ tbsp capers
- ½ tbsp smoked paprika
- 1 tbsp garlic salt
- salt and pepper to taste
Chicken
- 5 chicken drumsticks
- 3 chicken thighs bone in and skin on
- 10 medium Dutch yellow potatoes
- 1 small red onion sliced
- pinch salt and pepper to taste
- 8-10 sprigs cilantro chopped, for garnish
Instructions
Let's Begin!
- In a blender, add all the sauce ingredients and blend until smooth. Alternatively, you can use an immersion blender.
- Wash the chicken and pat it dry.
- Place the chicken in a large mixing bowl. Pour the marinating sauce over the chicken and season with salt and pepper to taste. Rub the sauce all over the chicken until it is well coated.
- Marinate the chicken in the fridge for at least two hours to enhance the flavor.
- Roughly slice a red onion.
- Cut 8 to 10 potatoes in half and place them in the leftover marinade.
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Arrange the marinated chicken, chopped onions, and marinated potatoes on the baking sheet.
- Layer the chicken, followed by the red onion, and then the potatoes. Sprinkle with salt and pepper.
- Bake for 40-45 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
- Serve hot and enjoy!
Notes
- Marinate at least 2 hours for great flavor, or overnight for the deepest flavor (even 30 minutes helps in a pinch).
- No Greek yogurt? Cashew yogurt, plain yogurt, or sour cream all work well as substitutes.
- Using boneless chicken? Reduce the cook time by about 10 minutes to avoid drying it out.
- Feel free to add extra veggies like bell peppers, zucchini, or carrots. Just cut them to a similar size so everything roasts evenly.
- Leftovers keep in the fridge for up to 3 days; reheat in the oven or air fryer to keep the chicken skin crispy.
Nutrition
Calories: 810kcal | Carbohydrates: 102g | Protein: 48g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 2216mg | Potassium: 2910mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1016IU | Vitamin C: 112mg | Calcium: 164mg | Iron: 6mg