Sheet-Pan Roast Chicken and Potatoes

None · Year-round · 75 min · Serves 4 · By The Lesapor Kitchen

This comforting roast chicken and potatoes recipe is a perfect fit for any weeknight dinner. Everything cooks together on one pan, making cleanup a breeze. It's a simple dish that delivers great flavor with minimal effort.

Ingredients

• 1 whole chicken (about 4 pounds), spatchcocked
• 2 tablespoons olive oil
• 1 1/2 pounds baby potatoes, halved
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 3 garlic cloves, minced
• 1 lemon, sliced
• Flaky sea salt, to taste
• Black pepper, to taste

Method

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.
2. Place the spatchcocked chicken in the center of the sheet pan, pat dry with paper towels, and brush with 1 tablespoon of olive oil. Season generously with flaky sea salt and black pepper.
3. In a large bowl, toss the halved potatoes with the remaining 1 tablespoon of olive oil, rosemary, thyme, garlic, salt, and pepper. Scatter the potatoes around the chicken on the sheet pan.
4. Arrange the lemon slices over the chicken and potatoes for extra flavor.
5. Roast in the preheated oven for about 45 to 55 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C). The potatoes should be tender and golden.
6. Remove from the oven and let the chicken rest for about 5 minutes before carving. Serve the chicken with the roasted potatoes, garnished with additional herbs if desired.