Tray-baked chicken and potatoes
Tray baked chicken and potatoes is a simple sheet pan dinner. Chicken thighs, potato cubes, carrot and onion roast together until golden. Paprika adds color and a squeeze of lemon brightens the finish. It is ready in about 30 minutes with little cleanup.
- 30 minTotal time
- 2Servings
- 520kcal / serving
- 38 gProtein
The science: why this works
Why the oven runs so hot
At 220°C (425°F), the surface of the potatoes dries out and browns fast. This high heat creates crisp, golden edges through the Maillard reaction, while the inside turns soft and fluffy. Put the tray in only once the oven has fully reached temperature.
Learn: Preheat pans and ovens fully →Why everything is spread in one layer
Food that is piled up traps steam, so it turns soft and pale instead of browning. A single layer lets hot air reach every piece and moisture escape, which gives crisp edges. Leave a little space between pieces, and use a second tray if needed.
Learn: Brown food in batches →Why the lemon goes on last
Heat dulls the fresh, sharp flavor of lemon juice. Squeezing it over the hot tray at the end keeps that brightness and lifts the rich chicken and potatoes. Fresh acid is a quick fix for any dish that tastes flat or heavy.
Learn: Add acid at the end →Tray-baked chicken and potatoes
30 minutes · 2 servings · Mediterranean · Main course
Ingredients
Makes 2 servings
- 350 gboneless chicken thigh, cut into 3 cm pieces
- 400 gpotato, cut into 1.5 cm cubes
- 1carrot, sliced
- 1onion, cut into wedges
- 1 tsppaprika
- 2 tbspolive oil
- ½lemon
- Salt
- Black pepper
Method
Tips for the best result
- Cut the potato cubes smaller than the chicken so they finish at the same time.
- Turn everything once halfway for even browning.
- Check the largest piece of chicken reads 165°F (74°C) before serving.
Swaps
- Swap the paprika for cumin or dried oregano for a different flavor.
- Swap the carrot for sweet potato, which also roasts well at this heat.
- Swap the lemon for a splash of red wine vinegar for a sharper finish.
Storing and reheating
Refrigerate leftovers within 2 hours for up to 3 to 4 days. Reheat in a 200°C (400°F) oven until steaming hot, to 165°F (74°C), so the potatoes crisp up again.
Tray-baked chicken and potatoes: questions
How do you get potatoes crispy in the oven?
Use a hot oven, cut the potatoes small and spread them in one layer with enough oil. Turning them once halfway helps the edges brown evenly.
How long does chicken take to bake at 220°C?
Small pieces of chicken thigh cooked at 220°C (425°F) take about 22 minutes. Always check the largest piece reaches 165°F (74°C).
Do you need to wash chicken first?
No, washing raw chicken can spread germs around the sink. Cook it fully instead, and wash your hands and tools after touching it.
