Oven

Sheet-Pan Chicken and Potatoes

Potatoes cut small enough to finish when the chicken does. One pan, one turn. This is the Friday sheet-pan potatoes, with chicken on the same tray.

Prep: 10 minutesCook: 30 minutesServes: 4

Ingredients

• 1 1/2 pounds potatoes, cut in 3/4-inch pieces
• 1 pound boneless chicken, cut in large chunks
• 1 onion, cut in wedges
• 2 tablespoons oil
• 1 teaspoon dried herbs
• Salt and black pepper

Instructions

1. Heat the oven to 425°F.
2. Toss the potatoes, chicken, and onion with the oil, herbs, salt, and pepper.
3. Spread them on a sheet pan in one layer. Crowding makes steam, and then the potatoes stay pale.
4. Roast 15 minutes. Turn everything with a spatula.
5. Roast another 12 to 15 minutes, until the chicken is cooked through and a potato piece is tender in the center.
6. Taste a potato. Add salt if it needs it.

Substitutions

• Chicken: a can of drained chickpeas, added for the last 15 minutes so they do not dry out.
• Onion: bell pepper strips.
• Potatoes only: leave the chicken off and roast the potatoes and onion the same way. Check at 30 minutes.

Storage

Refrigerate up to 3 days. Reheat on a pan at 375°F until hot, or in a skillet. The potatoes will be less crisp the next day.

Related: Chicken rice bowl, Potato and egg skillet.