Dinnertime can be crunch time in our house. So, I like to have options available that the boys can make as well. Like this Herb-Roasted Chicken with Red Potatoes & Kale made using a sheet pan.
Sheet pan cooking is the oven equivalent to one pot cooking on the stovetop. Unlike using a slow cooker, the individual flavors remain intact.
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Making Herb-Roasted Chicken with Red Potatoes & Kale
Like all cooking, the right tools make the process so much easier.
I highly recommend using a larger three-quarter size sheet pan instead of a standard 13” x 18” half sheet pan for this recipe.
This will allow the vegetables enough room to be spread into a single layer without overcrowding, Yet, you are still able to keep all ingredients in one single pan.
Keeping all ingredients on a single sheet pan is important in this case because the juice from the chicken and lemon wedges will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.
Lining the pan with a Silpat® baking mat allows for easy clean-up, too.
The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C). Use an Instant Read Thermometer to check when cooking.
While I prefer to use the oven during cold weather months, I find that the changing temperature of Spring lend themselves to oven cooking.
You can expand this to a complete meal for the family with a tossed salad and possibly some rolls on the side. My family is quite partial to Challah Rolls with the dough made in the bread machine.
Recipe for Herb-Roasted Chicken with Red Potatoes & Kale
What are some ways you get dinner on the table and minimize the mess?
Is Roasted Chicken a staple in your house?