Sheet Pan Baked Chicken and Potatoes from Salt & Lavender is all about simplicity — hearty, satisfying, and done in one pan. It’s a reminder that after a busy season, returning to easy, consistent routines can make weeknights feel manageable again. Small, intentional choices help get life back on track.
INGREDIENTS
- 1 pound Yukon Gold potatoes peel if desired
- 6-8 chicken thighs (bone-in, skin on)
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- 1 package poultry fresh herb mix (rosemary, sage, thyme)
INSTRUCTIONS
Preheat your oven to 400°F and move the rack to the middle position.
Cut your potatoes lengthwise into quarters (for large potatoes, cut into eighths). Add them to a large, rimmed baking sheet (line with foil if desired), along with the chicken.
Use your hands to coat the chicken and potatoes with the oil and lemon juice, then season with the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper (I’m pretty generous). Use your hands again to toss everything together so it’s evenly coated. Sprinkle the chicken and potatoes with the poultry herb mix (I roughly chop some up and leave some other sprigs intact and scatter them).
Bake for 30-40 minutes or until the chicken is cooked through. Cooking time will vary depending on how big the chicken pieces are. If needed, broil for a few minutes to crisp up the chicken skin and potatoes more.