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Sheet-Pan Chicken and Potatoes
A simple family dinner with roasted chicken, potatoes, carrots, and a mild lemon-garlic seasoning.
Cooking instructions
- Heat the oven to 425 F and line a large sheet pan with parchment paper.
- Toss potatoes and carrots with half the olive oil, half the salt, and a pinch of pepper, then spread them on the pan.
- Stir lemon juice, garlic, oregano, remaining olive oil, remaining salt, and pepper in a small bowl.
- Pat chicken dry, coat it with the lemon-garlic mixture, and nestle it between the vegetables.
- Roast for 30 to 35 minutes, turning the vegetables once, until the chicken reaches 165 F and the potatoes are tender.
- Rest for 5 minutes before serving so the juices settle and the vegetables finish softening.