Description
Serve this one-pan recipe for Chicken and Potatoes for a Sunday Supper for a small crowd or as a hands-off dinner. It is made with juicy roasted bone-in chicken thighs and drumsticks, tender potatoes, whole cloves of roasted garlic and button mushrooms all cooked together on one sheet pan. That means fewer dishes to do, and only 15 minutes to get it into the oven.
Ingredients
- 2 pounds red or gold potatoes, cut into 1 1/2-inch chunk
- 1 head of garlic, skin left on and broken into individual cloves
- 6 ounces button mushrooms, wiped clean
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary, chopped
- 2 teaspoons coarse kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper, or to taste
- 4 bone-in chicken legs, cut in half at the thigh and drumstick
Instructions
- Preheat oven to 425°F. Coat a large-rimmed baking sheet with cooking spray.
- Toss garlic cloves, potatoes, mushrooms, olive oil, rosemary, and about half the salt and pepper in a large bowl until evenly coated in oil and seasonings.
- Arrange the chicken on the pan. Sprinkle both sides with the remaining salt and pepper.
- Arrange the potatoes around the chicken pieces.
- Bake until the chicken is cooked through and the potatoes are golden brown, about 50 minutes. Let rest for 10 minutes.
- Serve the chicken, potatoes, and mushrooms with the garlic cloves in the pan juices.
Notes
Tip: Part of the magic of this recipe is that the chicken and mushrooms make their own delicious garlic and rosemary-scented sauce as it bakes. This happens because the pan is pretty full. But it is important not to completely overcrowd the pan. So take note if you are modifying the recipe by using 8 thighs instead of drumsticks and thighs, or if your chicken legs are large or your baking sheet is on the small side. In this case, we suggest using a turkey roasting pan or you can divide the chicken and potatoes between two 9 by 13 baking dishes and roast them on separate racks, rotating halfway. The key is to not have too much open space around the chicken or the “sauce” will evaporate.
Reheating: Can be reheated in the oven at 350°F, covered with foil, until steaming hot, 20 to 25 minutes. Alternatively, reheat in the air fryer for about 10 minutes. Or microwave until heated through, 2 ½ to 3 minutes per serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 piece chicken and 1 cup vegetables
- Calories: 473
- Sugar: 2 g
- Fat: 21 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 45 g