Want a filling and nutritious dinner on the table in under an hour? Grab a sheet pan and make this incredible Sheet Pan Herb-Roasted Chicken with Red Potatoes and Kale recipe!
This hearty sheet pan recipe has it all. It’s ready in under an hour, it’s packed with nutrition (a healthy balance of carbs, protein, and fat), it’s a one-pan meal (clean-up is so easy), and the flavors are off-the-charts good.
How can you argue with ingredients like this?
- Chicken thighs
- Red potatoes
- Red onion
- Garlic cloves
- Extra virgin olive oil
- Fresh rosemary
- Fresh thyme
- Fresh kale
Not only will this recipe help you get dinner on the table in a flash, your home will smell amazing from the aromatic ingredients baking away in your oven. A win-win!
Tips for Making Sheet Pan Herb-Roasted Chicken with Red Potatoes and Kale
- For best results, use a three-quarter size sheet pan. By using this size instead of a standard 13″ x 18″, you’ll be able to spread all the veggies in a single layer on the pan. Everything will be roasted to perfection if the sheet pan isn’t overcrowded.
- Don’t split the ingredients across sheet pans. If you have smaller sheet pans, you might be tempted to bake the chicken thighs on one and the veggies on another. Don’t do this! By keeping everything on one pan, the juice from the chicken thighs and lemon will mix with the herbs and infuse the veggies with amazing flavor.
- For a lighter meal, substitute the potatoes with cauliflower. If you’d prefer not to eat red potatoes, you can substitute them with fresh cauliflower florets. (It’s best to not use broccoli because broccoli will get a bit too crispy with the total cook time of this recipe.)
- Do NOT skip the meat thermometer step. It only takes a few seconds, and doing so ensures that you’ve safely cooked the chicken thighs to the right temperature. See the kitchen tools section below for my favorite brand.
- Use a silicone baking mat for easy clean-up. You can also make this recipe on parchment paper, but a silicone baking mat cleans up easy, plus it’s reusable. (No more going through roll after roll of parchment paper!) See the kitchen tools section below for my favorite brand.
Kitchen Tools for Perfect Sheet Pan Herb-Roasted Chicken with Red Potatoes and Kale
To make this recipe, I highly suggest these two kitchen tools:
- Meat thermometer: You’ll need to check the internal temperature of the chicken thighs to make sure they’ve reached a safe temperature (at least 165°F (74°C)). This convenient thermometer will give you an accurate reading in just 4 to 7 seconds!
- Silpat® baking mat: A silicone baking mat is a must-have for any kitchen because it makes clean-up so easy. They’re perfect for one-pan meals like this herb-roasted chicken recipe.
Another Sheet Pan Dinner Recipe
Ready for another easy sheet pan dinner recipe? Try Baked Pork Chops with with Garlic and Broccoli. Enjoy!Print
Herb-Roasted Chicken with Red Potatoes and Kale
This Herb-Roasted Chicken with Red Potatoes and Kale is a hearty and flavorful sheet pan dinner option!
- Prep Time: 10 minutes
- Cook Time: 47 minutes
- Total Time: 57 minutes
- Yield: 6
1 1/2 pounds red potatoes, cleaned and cut in half
1 large red onion, roughly chopped
6-8 whole garlic cloves, finely minced
3 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, minced
Sea salt and black pepper, to taste
6 bone-in, skin-on chicken thighs
10-12 sprigs fresh thyme
1 large lemon, cut into 8 wedges
2 cups fresh kale, washed, tough stems removed, and thinly sliced
- Line a large, rimmed baking sheet with a silicone baking mat or parchment paper and then set aside. Preheat oven to 400°F.
- Combine red potatoes, garlic, red onions, olive oil, and fresh rosemary in a large mixing bowl. Season generously with salt and pepper to taste. Arrange vegetables on the baking sheet in a single layer.
- To the large mixing bowl, add chicken thighs. Coat with the remaining olive oil mixture. If desired, season chicken thighs with additional salt and pepper to taste. Place the chicken thighs between the vegetables along with lemon wedges and sprigs of thyme.
- Roast in oven for 30-35 minutes, or until the chicken is almost done and the vegetables develop a good color. Remove sheet pan from oven and stir in kale.
- Return the pan to the oven and bake for an additional 10-12 minutes, or until the kale is wilted and the chicken thighs are completely cooked. (Test them for doneness using a meat thermometer.)
- Remove pan from oven. Transfer to a serving platter and loosely cover with a piece of foil. Let chicken rest for 5 minutes before serving.
*Note: Always cook meat to temperature, not by time. The minimum safe recommended cooking temp for chicken thighs is 165°F (74°C).
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