Sheet Pan Chicken and Potatoes: A Time-Saving Delight for Moms
Sheet pan dinners are a mother’s best friend, and this chicken and potato dish is no exception. One-pan dinners seldom disappoint, from our savory sheet pan chicken thighs and brussels sprouts to this wonderful combination.

Help the kids with their homework while the oven heats up, then squeeze in a few tasks while everything bakes to perfection. Finally, sit back, relax, and enjoy the flavorful chicken and delicate potatoes that you worked so hard to make.

Cooking Instructions for Roasted Chicken and Potatoes:
Prepare the Veggies: Begin by chopping the carrots, potatoes, and onions into medium-sized pieces that are uniformly spaced.
Preparation of the Chicken: If using a whole chicken, chop it into pieces, or use pre-cut chicken for convenience.
Season the chicken: Combine the chicken, potatoes, carrots, and onions in a large mixing basin. Toss them in a bowl with the parsley, garlic salt, and olive oil until evenly coated. Distribute this tasty mixture evenly on a baking sheet.
Bake the Chicken: Preheat the oven to 400°F and bake the sheet pan for 60 minutes, or until the chicken is fully cooked through. Finish with a minute broil for extra crispy skin, but keep an eye on it to avoid burning.

Take note: Nothing should go to waste! If you killed a whole chicken, preserve the backbone to make really wonderful broth for homemade chicken broth—it’s a gem that shouldn’t be thrown away! With ease, enjoy your healthful and delectable sheet pan dinner.

Cut the vegetables into even-sized pieces. Slice the vegetables into even-sized pieces to encourage even cooking.
Before seasoning, pat the chicken dry. To help the seasoning “stick” better, pat the chicken dry with a paper towels before seasoning it.
Alter the seasonings. This dish is extremely adaptable, so feel free to substitute your preferred seasonings. Add in freshly cracked black pepper, garlic powder, onion powder, lemon zest, or anything else you’re craving. You can also add fresh parsley, thyme, or rosemary if you want to go the herb route.
Line the baking sheet with parchment paper or foil. Line the roasting pan with parchment paper or foil for easy cleanup. All you have to do is crinkle the paper up and toss it when you’re finished eating!
Bake the chicken and potatoes on the center rack. To ensure the chicken skin doesn’t burn, bake the chicken and potatoes on the center rack of the oven.

3 pound entire chicken, cut into pieces
1 pound potatoes
1 large yellow onion 4 huge carrots
1 tablespoon garlic Parley Salt adjust to taste
1 tbsp olive oil