Sheet Pan Roasted Italian Chicken and Potatoes
In this roasted Italian chicken and potatoes dish everything is baked together on a single sheet pan. It's simple, family friendly, and so flavorful.
Ingredients
- 4 medium russet or yukon gold potatoes
- ½ white onion
- ¼ to ⅓ cup olive oil divided
- 8 to 12 bone-in chicken legs & thighs
- 2 tablespoons fresh rosemary or 2 teaspoons dried
- 2 teaspoons coarse sea salt
- 1 teaspoon ground black pepper
Instructions
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Preheat oven to 425 degrees F (or 400 degrees on the convection roast setting).
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Wash and peel potatoes (peeling is optional). Slice potatoes in half lengthwise and cut each half into 3 or 4 wedges. Slice onions thickly and place potato and onion slices on baking sheet. Drizzle 2 or 3 tablespoons olive oil over and stir well.
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Remove skin from bone-in chicken and rub with remaining 2 to 3 tablespoons olive oil. Arrange chicken on sheet pan in between potatoes. Sprinkle rosemary on chicken. Sprinkle coarse sea salt and pepper over chicken and potatoes.
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Bake in preheated 425 F oven for 30 minutes. Then remove from oven and turn the potatoes and onion pieces. Return to oven and bake an additional 10-20 minutes until a thermometer inserted in thickest chicken thigh reaches at least 165 F (see note) and potatoes are golden brown and roasted.
Recipe Notes
1. Usually when I make this recipe, I prefer the potatoes a little more roasted so the chicken is actually hotter than 165 degrees when its done. I've found that chicken thighs and legs are still juicy and tender even if roasted a bit longer than the recommended 165 degree internal temperature.
2. You should be able to substitute bone-in chicken breasts just fine in this recipe. I would use 6 for this recipe (1 per serving). Watch the temperature closely near the end of cooking time and take the chicken out when the temperature registers 165 degrees F in the thickest part of the breast. White meat tends to dry out when it gets overcooked.