Description
This Golden Roasted Chicken and Potato Tray Bake is a symphony of flavors and textures, featuring succulent chicken with crispy skin, tender baby Yukon Gold potatoes, and vibrant bell peppers. The aroma of garlic and herbs wafts through the air, while the zesty lemon adds a refreshing brightness to each bite.
Ingredients
Scale
- For the Chicken & Vegetables:
- 2½ lbs bone-in, skin-on chicken thighs and drumsticks
- 1½ lbs baby Yukon Gold potatoes, halved
- 2 bell peppers (red and yellow), cut into large chunks
- 1 medium red onion, cut into wedges
- 4 cloves garlic, smashed
- 2 tbsp olive oil
- Seasoning Blend:
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp crushed red pepper flakes (optional)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Optional Garnishes:
- Fresh chopped parsley
- Lemon wedges
- Crumbled feta cheese
- Fresh thyme
- Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken, potatoes, bell peppers, red onion, and smashed garlic.
- In a separate small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, rosemary, salt, black pepper, crushed red pepper flakes, lemon juice, and lemon zest.
- Pour the seasoning blend over the chicken and vegetables, tossing to coat evenly.
- Spread the mixture in a single layer on a large baking sheet.
- Roast in the preheated oven for 45-50 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), and the potatoes are fork-tender.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with fresh parsley, lemon wedges, crumbled feta, fresh thyme, or Parmesan cheese as desired.
Notes
- This dish can be made ahead of time; simply marinate the chicken and vegetables in the seasoning blend for up to 24 hours in the refrigerator before roasting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute skinless chicken breasts and add more vegetables like zucchini or asparagus.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: main-dish
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes and vegetables
- Calories: 450
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 120 milligrams
Keywords: Golden Roasted Chicken, Potato Tray Bake, Easy Chicken Recipes, One-Pan Dinner, Comfort Food, Family Meal, Roasted Vegetables, Weeknight Dinner, Lemon Herb Chicken, Healthy Chicken Recipes, Simple Roasting Techniques, Gluten-Free Dinner, Chicken and Potatoes, Savory Roasted Chicken, Sheet Pan Dinner