Sheet Pan Chicken, Potatoes and Peas (Whole30)

This Sheet Pan Chicken, Potatoes and Peas is an easy one-pan dinner that the whole family will love! Potatoes, shallots and peas are coated in a lemon, garlic and herb sauce and roasted with juicy chicken thighs.

Your whole meal is ready to go and then cleanup is a snap.

Plus this Whole30 chicken recipe is Paleo, gluten-free, grain-free, dairy-free and soy-free!

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Why this recipe works

I love an easy dinner recipe like this where I just toss everything together, throw it in the oven and walk away. You get everything you need in one pan: healthy carbs from the potatoes, peas as your green vegetable and juicy chicken thighs with crispy skin for the protein.

Plus every meal needs healthy fats and this one has it from the chicken as well as the avocado oil in the sauce.

I know it might sound weird to include peas in a sheet pan recipe – roasted peas?

But the veggies here soak in all the juices from the chicken, take on a lot of flavor and actually don’t get mushy. And if you snag some of the peas in the corners that get a little crispy, then you’re very lucky.

And yes, peas are now Whole30 compliant!

And just to be sure, white potatoes are Whole30 compliant, too!

But a healthy sheet pan recipe isn’t very useful if it doesn’t taste good. I created this recipe because I like to eat it first, and it just happens to be Paleo/Whole30 second.

 

What you need for this sheet pan chicken and potatoes recipe

Ingredients:

• bone-in, skin-on chicken thighs
• yellow or red potatoes
• frozen peas
• a shallot
• avocado oil or extra virgin olive oil
• a large lemon
• fresh rosemary
• garlic powder
• fine sea salt
• ground black pepper

Equipment:

• a vegetable brush
• a cutting board and sturdy knife
• a large mixing bowl
• a sheet pan
• a microplane
• a citrus juicer (I don’t use one, but you can if you have it)
• a measuring glass
• measuring spoons (these are my favorite because they actually fit into spice jars!)
• an oven probe thermometer (it’s great so you don’t have to keep opening the oven to see if the chicken is done)

How to make this sheet pan chicken and potatoes

This healthy chicken and vegetables recipe is so simple to make!

Step 1: Heat the oven to 425°.

Step 2: Zest the lemon and reserve for later. Juice the lemon so you have 1/4 cup juice (I cut the lemon in half, dig a fork into the flesh and squeeze and rotate the lemon over a sieve to catch the seeds).

Step 3: Whisk the juice with the oil, salt, garlic powder, pepper and 1 tablespoon minced rosemary. Set aside 3 tablespoons separately.

Step 4: Scrub the potatoes under running water and dry. Use a small knife to nick out any nibbly bits on the skin. If large, cut the potatoes lengthwise into quarters. If small, cut in half lengthwise. Slice the potatoes into 1/2″ pieces.

Step 5: Peel and thinly slice the shallot into rings.

Step 6: In a large bowl, toss the potatoes, shallot and frozen peas with the larger amount of dressing (not the 3 tablespoons). It’s okay if the shallot rings separate.

Step 7: Spread the veggies out on a baking sheet, making sure all the potatoes are touching the sheet.

Step 8: Pat the chicken thighs dry and cut away any excess skin if necessary. Place on top of the veggies. Re-whisk the remaining 3 tablespoons sauce if necessary (if the ingredients don’t look blended anymore) and drizzle over the chicken.

Step 9: Bake for 30-45 minutes, depending on the size of the chicken thighs, until they reach 165°. If you’d like the chicken skin a little browner/crispier, broil for 1-5 minutes (depending on your broiler; keep an eye on them).

Step 10: While the chicken and veggies are baking, finely mince the reserved lemon zest with the remaining 2 tablespoons minced rosemary. Once the sheet pan is out of the oven, sprinkle over the zest/herb mixture and serve, spooning the pan juices over the chicken and veggies.

Frequently Asked Questions (FAQ)

Other sheet pan recipes

Love sheet pan recipes?

Try this Sheet Pan Apple Cinnamon Chicken with apples and sweet potatoes.

Or this sheet pan salmon with pesto and veggies.

Or this Sheet Pan Chicken and Zucchini.

Or this Pesto Chicken with Potatoes and Carrots.

Or for breakfast, try this sheet pan breakfast hash.

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