Sheet Pan Chicken and Potatoes

• porties: 6 servings
• actieve tijd: 20 minutes
• totale tijd: 1 hour

Ingrediënten

8 chicken thighs (bone in-skin on)

8-10 carrots (peeled, cup into halves (lengthwise)

6 yellow potatoes (peeled, cut into quarters (lengthwise)

1/4 cup olive oil (extra virgin)

1 lemon (juiced)

1 tbsp lemon zest

1 tbsp honey

6 garlic cloves (minced)

1/2 tsp salt

1 tsp dried rosemary

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp dried parsley

1/4 tsp smoked paprika

1/4 tsp onion powder

1/4 tsp garlic powder

fresh dill

fresh parsley

lemon wedges

Instructies

Preheat your oven to 400 °F.

Prepare the baking sheet: lightly spray a 18 x 13 baking sheet (or one similar in size).

Prepare the chicken: using paper towel, gently pat the chicken to dry. Generously season both sides of the chicken with salt and pepper. Set aside until ready to use.

Prepare the marinade: add all of the marinade ingredients into a small bowl and mix well.Set aside until ready to use.

Chop: peel and chop your carrots and potatoes.

Assemble: add the carrots, potatoes, and chicken thighs to the baking sheet.Evenly pour over the marinade and use your hands to toss everything together ensuring it's evenly coated.After coating, ensure the chicken thighs are meaty-side up. Sammy's tip: finish with an additional dash of smoked paprika on top of each chicken thigh.

Bake: uncovered for 30-45 minutes, or until the chicken is fully cooked. Cooking times will vary depending on the size of chicken thighs, but once they reach an internal temperature of 165F, they're ready.Broil for the last 1-2 minutes to crisp up the chicken skin.

Garnish: with fresh parsley, fresh dill and a squeeze of lemon.

Rest: allow the chicken to rest for 5 minutes before serving.

Voedingswaarde

• Calorieën: 629 kcal
• Totale vet: 35 g
• Verzadigd vet: 8 g
• Onverzadigd vet: 23 g
• Transvet: 0.1 g
• Cholesterol: 148 mg
• Natrium: 380 mg
• Totale koolhydraten: 51 g
• Voedingsvezels: 8 g
• Totale suikers: 9 g
• Eiwit: 30 g