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Sheet Pan Chicken, Potatoes and Peas (Whole30)

Jul 10, 2020 · 14 Comments

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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!

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

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.

sheet pan chicken thighs with potatoes and peas on a white platter surrounded by lemon wedges and garlic cloves

Frequently Asked Questions (FAQ)

Can I make substitutions?

If you don’t like bone-in, skin-on chicken thighs, the only other cuts I would use are bone-in, skin-on chicken breasts (check they reach 165° after 40 minutes) or boneless, skinless chicken breasts (check for 165° after 30 minutes). With either of those options, they cook long enough for the veggies to be cooked, too.

I’ve made this with all kinds of potatoes: large potatoes cut up, smaller potatoes either halved or quartered, yellow potatoes, red potatoes, etc. They’re all good.

No shallot? Use half an onion, peeled and chopped.

No lemon? Use red wine vinegar, white wine vinegar or apple cider vinegar. You’ll have to skip the lemon zest but that’s okay.

No fresh rosemary? Use 1 teaspoon in the sauce and then just sprinkle the lemon zest by itself over everything at the end.

Feel free to use whatever dried/fresh herb combo you like: basil, thyme, tarragon, mint, parsley, oregano, etc.

If you want it with a little spicy kick, add 1/2 teaspoon red pepper flakes to the sauce.

Can I make this sheet pan chicken and potatoes ahead of time?

The sauce can be made up to 5 days in advance and kept in the fridge. Bring to room temperature before using.

Leftovers can be kept up to 5 days in the fridge. To re-heat, spread out evenly on a sheet pan and broil for 5-8 minutes, or until the skin is crisp again and everything is warmed through.

Can I freeze this sheet pan chicken and potatoes?

Everything can also be frozen in an air-tight container for up to 2 months. Thaw overnight in the fridge. To re-heat, spread out evenly on a sheet pan and broil for 5-8 minutes, or until the skin is crisp again and everything is warmed through.

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.

Sheet Pan Chicken, Potatoes and Peas

Don Baiocchi
Get ready for your whole dinner to be ready on just one pan! This Sheet Pan Chicken, Potatoes and Peas is a healthy, delicious meal and cleanup is a snap.
4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 6 people
Calories 636 kcal

Ingredients
  

  • 1 large lemon
  • ½ cup avocado oil or extra virgin olive oil
  • 2 teaspoons fine sea salt
  • 1¼ teaspoons garlic powder
  • 1 teaspoon black pepper
  • 3 tablespoons minced fresh rosemary leaves, divided
  • 1-1½ lbs. yellow or red potatoes
  • 1 large shallot
  • 1 (16 oz.) bag frozen peas (not thawed)
  • 8 bone-in, skin-on chicken thighs (2½-3 lbs., or 2 per person)

Instructions
 

  • Heat the oven to 425°.
  • 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).
  • Whisk the juice with the oil, salt, garlic powder, pepper and 1 tablespoon minced rosemary. Set aside 3 tablespoons separately.
  • 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.
  • Peel and thinly slice the shallot into rings.
  • 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.
  • Spread the veggies out on a baking sheet, making sure all the potatoes are touching the sheet.
  • 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.
  • 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).
  • 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.

Notes

substitutions and variations
  • If you don’t like bone-in, skin-on chicken thighs, the only other cuts I would use are bone-in, skin-on chicken breasts (check they reach 165° after 40 minutes) or boneless, skinless chicken breasts (check for 165° after 30 minutes). With either of those options, they’ll have to cook long enough that also makes sure the veggies are cooked, too.
  • I’ve made this with all kinds of potatoes: large potatoes cut up, smaller potatoes either halved or quartered, yellow potatoes, red potatoes, etc. They’re all good.
  • No shallot? Use half an onion, peeled and chopped.
  • No lemon? Use red wine vinegar, white wine vinegar or apple cider vinegar. You’ll have to skip the lemon zest but that’s okay.
  • No fresh rosemary? Use 1 teaspoon in the sauce and then just sprinkle the lemon zest by itself over everything at the end.
  • Feel free to use whatever dried/fresh herb combo you like: basil, thyme, tarragon, mint, parsley, oregano, etc.
  • If you want it with a little spicy kick, add 1/2 teaspoon red pepper flakes to the sauce.
This recipe was slightly tweaked on Feb. 15, 2021.
make ahead
The sauce can be made up to 5 days in advance and kept in the fridge. Bring to room temperature before using.
leftovers
Leftovers can be kept up to 5 days in the fridge. To re-heat, spread out evenly on a sheet pan and broil for 5-8 minutes, or until the skin is crisp again and everything is warmed through.

Nutrition

Calories: 636kcalCarbohydrates: 27gProtein: 31gFat: 45gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 157mgSodium: 922mgPotassium: 871mgFiber: 5gSugar: 4gVitamin A: 166IUVitamin C: 23mgCalcium: 36mgIron: 2mg
Keyword baked chicken and potatoes, chicken and potatoes, sheet pan chicken, sheet pan dinner, sheet pan recipe
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Mains, Recipes, Whole30 chicken, garlic, herbs, lemon, peas, potatoes, shallots, sheet pan recipe, spring recipe, summer recipe

Reader Interactions

Comments

  1. Yang says

    July 17, 2020 at 10:45 pm

    5 stars
    I love sheet pan meals. They are so easy and convenient for family dinner.

    Reply
    • Paleo Gluten Free Guy says

      July 20, 2020 at 7:57 am

      Totally. Such handy recipes.

      Reply
  2. Stacey Crawford says

    July 16, 2020 at 12:19 pm

    5 stars
    I’m pinning this to save & make over the weekend. Love sheet pan meals!

    Reply
    • Paleo Gluten Free Guy says

      July 20, 2020 at 7:57 am

      Great! Let me know how it goes. 🙂

      Reply
  3. Raia says

    July 15, 2020 at 2:15 pm

    5 stars
    I love easy one-pan meals like this. Perfect for when I don’t feel like making a big fuss for dinner. 🙂

    Reply
    • Paleo Gluten Free Guy says

      July 20, 2020 at 7:58 am

      Exactly. I love just throwing a bunch of stuff on a sheet pan, throwing it in the oven and that’s it.

      Reply
  4. Megan Stevens says

    July 15, 2020 at 9:57 am

    5 stars
    I keep peas in the freezer for dinners like this. I agree, so nice to assemble and walk away with not too much work! Love this and the lemon in it!

    Reply
    • Paleo Gluten Free Guy says

      July 15, 2020 at 1:17 pm

      Frozen peas are the best! So handy.

      Reply
  5. ChihYu says

    July 14, 2020 at 1:54 pm

    5 stars
    I love a good sheet pan meal, and this one is outstanding! I really like the delicious peas, potatoes and seasonings!

    Reply
    • Paleo Gluten Free Guy says

      July 15, 2020 at 1:16 pm

      Thanks 🙂

      Reply
  6. linda spiker says

    July 14, 2020 at 1:48 pm

    5 stars
    Pinned to my Whole30 board!

    Reply
    • Paleo Gluten Free Guy says

      July 15, 2020 at 1:16 pm

      Woo-hoo! Thanks.

      Reply
  7. Jean Choi says

    July 13, 2020 at 6:24 pm

    5 stars
    Another sheet pan recipe I’ll be adding to my regular rotation. So easy and flavorful!

    Reply
    • Paleo Gluten Free Guy says

      July 15, 2020 at 1:15 pm

      Great! Hope you enjoy it. 🙂

      Reply
4.75 from 8 votes (1 rating without comment)

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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