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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Sheet pan chicken with potatoes and peas

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:

Equipment:

sheet pan dinner with chicken, potatoes and peas on a white platter

How to make this sheet pan chicken and potatoes

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

  • Zest the lemon and set the zest aside for later.
  • Make the sauce: whisk together the lemon juice, avocado oil and seasonings. Set aside 3 tablespoons.
  • Scrub the potatoes under running water and dry. Use a small knife to nick out any nibbly bits on the potato skin.
  • Chop the potatoes and add to a large bowl.
  • Peel and slice the shallots. Add to the large bowl, along with the frozen peas (yep, no need to thaw).
  • Toss the veggies with the sauce (not the 3 tablespoons) until thoroughly coated. Spread them out evenly on a sheet pan, making sure the potatoes are all touching the pan.
  • Place the chicken thighs on top of the veggies. Drizzle the remaining 3 tablespoons of sauce over the thighs.
  • Bake!
  • While everything is baking, finely mince the lemon zest with fresh rosemary (or whatever herbs you want to use, see variations below).
  • Remove the sheet pan from the oven once the chicken has reached 165°. If the skin still needs a little color and crispiness, broil for 3-5 minutes.
  • Sprinkle the zest/herb mixture over the baked chicken and veggies and serve!

 

Substitutions for sheet pan chicken and potatoes

  • 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.

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

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.

Everything can also be frozen in an air-tight container for up to 2 months.

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.

 

And there you have it! Your entire meal on one pan, ready to go. This Sheet Pan Chicken, Potatoes and Peas is ready to be a part of your weekly dinner routine.

 

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 for breakfast, try this sheet pan breakfast hash.

Or this Pesto Chicken with Potatoes and Carrots.

 

sheet pan chicken with potatoes and peas on a white platter
Print Recipe
5 from 7 votes

Sheet Pan Chicken, Potatoes and Peas

Get ready for your whole dinner to be ready on just one pan! Healthy, delicious and cleanup is a snap.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: baked chicken and potatoes, chicken and potatoes, sheet pan chicken, sheet pan dinner, sheet pan recipe
Servings: 4 people
Author: Don Baiocchi

Ingredients

  • 1 large lemon
  • 1/2 cup avocado oil or extra virgin olive oil
  • 2 teaspoons fine sea salt
  • 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.

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