Library Kitchen

Serves 4 · 15 min prep · 50 min cook

Sheet-Pan Chicken and Potatoes

dinnerone-panroast

Ingredients

8 chicken thighs, bone-in
800 g potatoes, quartered
1 lemon, cut in wedges
6 garlic cloves, smashed
3 tbsp olive oil
1 tbsp paprika
2 tsp salt

Per serving

Calories: 610 kcal
Protein: 42 g
Carbs: 48 g
Fat: 25 g

Lemon, garlic, and a hot oven do all the work. Everything cooks on one tray — the potatoes soak up the chicken juices.

Method

Heat the oven to 220°C / 425°F.
Toss the chicken, potatoes, lemon, and garlic with the oil, paprika, and salt on a large tray.
Roast for 45-50 minutes, turning the potatoes once, until the chicken skin is crisp.
Rest 5 minutes before serving straight from the tray.

Cook this every week? Plan it in Mimos — the shopping list builds itself.