One pan roast potatoes and chicken is a way to just throw everything on the pan or baking sheet and you’re good to go. Use any type of potato, any chicken part of your choice you can use any herbs that suit your preference and it will turn out perfect and delicious.
- 1 Pound Chicken Drumstick
- 1 Tablespoon Rosemary
- 1 Teaspoon Sage
- 1 Teaspoon Paprika
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Thyme
- 1 Tablespoon Dijon Mustard
- 4 Tablespoons Olive Oil (Divided)
- 1 Tablespoon Lemon Juice
- 4 Pieces Russet Potatoes (peel and cut into 1/8)
- Salt and Pepper
Mix the rosemary, sage, paprika,onion powder, garlic powder, thyme, olive oil and Dijon mustard in a bowl and combine very well.
Coat the chicken in the mixture and marinate for a few hours ( I did overnight). If you're marinating overnight be sure you let it rest at a room temperature before putting them in the oven.
Preheat the oven to 400 degree F.
In a bowl, add oil, rosemary, salt, and pepper, mix. Coat the peeled and cut up potatoes very well.
Line a baking sheet with a foil and transfer the potatoes and chicken into the baking sheet. Drizzle the remaining marinade over the chickens.
Bake in the preheated oven for about 50-55 minute or until it is fully cooked.
One pan roast potatoes and chicken served with Kale salad.
Note: Eat with your favorite sauce or make one from the chicken drippings if there's any.