Sheet Pan Chicken Thighs and Potatoes are extra easy and take just 35 minutes from start to finish. This meal has minimal prep, mess, and clean-up, but big flavor. This post is sponsored by Dorot Gardens and as always, all opinions are my own.
I just recently got really into making “Sheet Pan Dinners.” It’s all I ever see on Pinterest lately, and let me tell you: there’s good reason for the hype.
Life is busy, chaotic, and sometimes just plain crazy. There’s always room to make things a little bit easier. When it’s a weeknight or when life is just too much? Sheet pan dinners to the rescue.
The definition of a good sheet pan dinner to me, is this:
- a meal that requires no additional cooking besides what’s on the sheet pan
- a meal that comes together in about 30-ish minutes
- a meal that requires very little prep-work or chopping
- a meal that requires very little clean-up
- a meal that is easy but still full of flavor
So how do I make this Sheet Pan Chicken Thighs and Potatoes dinner extra easy? Simple.
I keep the prep as minimal as possible. The only thing I need to chop is the potatoes, which are simply quartered, and the shallots which just get sliced. This takes under a minute.
I still want the dish to be full of flavor, but I don’t want to spend time chopping garlic or herbs. No problem.
Dorot herbs are flash-frozen within 90 minutes of harvest and make an excellent alternative to fresh herbs. There’s no chopping, peeling, or clean-up. The convenient herb cubes are gluten-free, raw, and vegan and offer options such as basil, cilantro, garlic, ginger, glazed onions, and more.
With flavors such as fresh lemon, plenty of garlic, basil, and caramelized shallots, Sheet Pan Chicken Thighs and Potatoes might just become your new favorite easy weeknight dinner!
What’s your favorite go-to easy meal when life is extra crazy? Let us know in the comments below!Print
Sheet Pan Chicken Thighs and Potatoes are extra easy and take just 35 minutes from start to finish. This meal has minimal prep, mess, and clean-up, but big flavor.
- 1 1/2 pounds small red potatoes
- 3 tablespoons olive oil, divided
- Zest and juice of 1 large lemon
- 1 teaspoon Dijon mustard
- 4 Dorot Gardens garlic cubes (or 4 teaspoons minced garlic)
- 4 Dorot Gardens basil cubes (or 2 teaspoons dried basil)
- 1 large shallot, thinly sliced
- 2 pounds boneless, skinless chicken thighs
- Sea salt and pepper
- Preheat the oven to 400 degrees F.
- Line a large sheet pan with parchment paper. Quarter the red potatoes and toss in a bowl with 1 tablespoon olive oil, sea salt, and pepper. Arrange in a single layer on the sheet pan and bake for 10 minutes. Remove from the oven.
- Season both sides of the chicken thighs with sea salt and pepper. In a small bowl, whisk together 2 tablespoons olive oil with the lemon juice, lemon zest, Dijon mustard, basil, and garlic. Lay the chicken thighs on the sheet pan with the thinly sliced shallot. Pour the lemon olive oil evenly all over the chicken and potatoes.
- Return the sheet pan to the oven and bake until the shallots are caramelized, the potatoes are tender, and the chicken is fully cooked and reads an internal temperature of 165° F, about 20-25 minutes. Let the chicken thighs rest 10 minutes before serving. Enjoy!
// If you’d like to add vegetables, add carrots to the beginning with the potatoes or add green beans or asparagus with the chicken.
// If using Dorot Gardens frozen herbs, allow the cubes to come to room temperature before mixing or heat up the olive oil mixture in the microwave to speed up the process.
- Serving Size: 1 (of 5)
- Calories: 329
- Sugar: 1g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2.5g
- Protein: 22g
- Cholesterol: 80mg