Name: Sheet Pan Chicken and Lemony Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1
Ingredients: 2 Tbsp brown sugar; 2 tsp Italian seasoning; 1 tsp kosher salt; 2 1/2 lb bone-in, skin-on chicken thighs; 4 Tbsp butter, divided; 2 Tbsp olive oil; 1 1/2 lb small red potatoes, quartered; 1 onion, cut into wedges; 1 lemon, thinly sliced

Sheet Pan Chicken and Lemony Potatoes

20m Prep, 40m Cook, 1h Total

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Ingredients

2 Tbsp brown sugar
2 tsp Italian seasoning
1 tsp kosher salt
2½ lb bone-in, skin-on chicken thighs
4 Tbsp butter, divided
2 Tbsp olive oil
1½ lb small red potatoes, quartered
1 onion, cut into wedges
1 lemon, thinly sliced

Instructions

Preheat oven to 400°F. Combine sugar, Italian seasoning, and salt; rub all over chicken.
Melt 2 Tbsp butter with oil in a large nonstick skillet over medium-high heat. Add chicken, in batches if necessary and skin side down; cook 3 minutes or until golden brown.
Transfer chicken to a greased rimmed baking sheet, skin side up. Arrange potatoes and onion around chicken. Melt 2 Tbsp butter, and drizzle over potato mixture. Top with lemon slices.
Bake 30 to 40 minutes or until potatoes are browned and tender and chicken is done.

	Main	Total
Servings	6
Fat (g)	17	17
Sat. Fat (g)	7	7
Protein (g)	25	25
Carb (g)	24	24
Fiber (g)	2	2

Sheet Pan Chicken and Lemony Potatoes

Ingredients

Instructions

Nutritional Information

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