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Pinterest Code: 119e79e8f3c084b84b2e03abae041ed4

Sheet Pan Roasted Chicken & Potatoes

SERVES

4-6

PREP TIME

20 MINS

COOK TIME

70 MINS

MODEL NUMBER

TP17

INGREDIENTS

  • 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

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HOW TO MAKE Sheet Pan Roasted Chicken & Potatoes

  • Step 1. Cut your small potatoes in half. Bring a pot of salted water to a boil. Once boiling, place the potatoes in the pot.

  • Step 2. Bring the pot to a simmer and allow to cook for about 15-20 minutes, or until the potatoes are almost tender.

  • Step 3. Allow the potatoes to cool in the water for 20 minutes before draining. At this point, they should be just tender

  • Step 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.

  • Step 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 potatoes. Thinly slice a lemon and place the slices all around the pan.

  • Step 6. Preheat your oven to 400 degrees Fahrenheit. Set your Thermopro thermometer to the chicken setting, or at least 165 degrees Fahrenheit. Ideally use a Thermometer with two probes so that you can place one probe in the thickest part of the breast and another in the thickest part of the thigh.

  • Step 7. Place the sheet pan with the chicken and potatoes in it to roast. About 30-40 minutes into cooking, give the potatoes a toss to prevent them from burning.

  • Step 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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