Sheet Pan Chicken, Potatoes and Peas

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4.75 from 8 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

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: people

Calories: 636kcal

Author: Don Baiocchi

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.

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