Sheet Pan Roasted Chicken & Potatoes
Last updated Aug 24, 2022
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Sheet Pan Roasted Chicken & Potatoes
Serves: 4-6
Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
5.0
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Recipe Preparation
- 1 3.5–4 lb. Whole Chicken, spatchcocked
- 1/4 cup Salted Butter
- 1 tbsp. Dried Thyme
- 6 cloves grated Garlic
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1.5 lbs. Small Potatoes
- 1 Tbsp. Avocado Oil
- 1 Lemon, sliced
Recipe Instructions
1
Cut your small potatoes in half. Bring a pot of salted water to a boil. Once boiling, place the potatoes in the pot.
2
Bring the pot to a simmer and allow to cook for about 15–20 minutes, or until the potatoes are almost tender.
3
Allow the potatoes to cool in the water for 20 minutes before draining. At this point, they should be just tender.
4
In a bowl, combine the melted butter, grated garlic, dried thyme, salt and pepper. Rub the mixture all over your chicken. Place the chicken on a sheet pan.
5
Toss the boiled potatoes in the avocado oil and a pinch of salt and pepper. Arrange them cut-side down on the sheet pan surrounding the chicken. Thinly slice a lemon and place the slices all around the pan.
6
Preheat your oven to 400°F (204°C). Set your
ThermoPro TP17 Digital Meat Thermometer
to the chicken setting, or at least 165°F. Ideally, use a thermometer with two probes so you can place one in the thickest part of the breast and another in the thigh.
7
Place the sheet pan with the chicken and potatoes in the oven to roast. About 30–40 minutes into cooking, give the potatoes a toss to prevent them from burning.
8
Continue roasting until the desired internal temperature is reached. Allow the chicken to rest for 5–10 minutes prior to carving and eating.
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