This easy Sheet Pan Herb-Roasted Chicken with Red Potatoes will become a family favorite. This dinner can be prepped and in the oven in 10 minutes. Serve up this delicious, juicy chicken and savory potatoes and be prepared for the compliments!

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Sheet Pan Herb-Roasted Chicken with Red Potatoes is an amazingly simple and savory dinner. I love sheet pan meals because they are super easy to bake and super easy to clean up! The only work you really have to do is process the ingredients that go on the sheet pan. Here, you’re just cutting up some small potatoes and chopping some onion and garlic and getting a few herbs ready to go. Wash the kale and rough chop it. I always rinse and pat dry the chicken, and I know that’s a highly controversial topic, but that’s what I do. If you don’t, then no worries ~ you’ve managed to skip a step and save time!

For best results, I suggest using a larger three-quarter size sheet pan like this one 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, while keeping all ingredients on one single pan. Make sure you use a non-stick liner like this one for super easy cleanup!

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, and you totally want that. After all, you spent all of 10 minutes prepping the food to go on the sheet pan, so make sure you enjoy those delicious flavors and aromas!

YOU MAY ALSO LIKE:
Sheet Pan Sweet Potato Hash With Eggs
Dutch Oven Balsamic Chicken With Vegetables
Skillet Chicken Fajitas

Sheet Pan Herb Roasted Chicken with Red Potatoes

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

This easy Sheet Pan Herb-Roasted Chicken with Red Potatoes will become a family favorite. This dinner can be prepped and in the oven in 10 minutes. Serve up this delicious, juicy chicken and savory potatoes and be prepared for the compliments!

Author: Zesty Olive

Serves: 4-6

Ingredients

• 1½ lbs. red potatoes, cleaned and cut in half
• 1 large red onion, roughly chopped
• 
6-8 whole garlic cloves, finely minced
• 
3 T. extra virgin olive oil
• 2 T. 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 c. fresh kale, washed, tough stems removed, and thinly sliced

Instructions

1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
   
   
2. In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.

   
   
3. Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme. 

   
   
4. Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.

   
   
5. Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!

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These Healthy Chicken Fajita Lettuce Wraps come together quickly thanks to rotisserie shredded chicken. With minimal time at the stove, you can prepare a tasty meal in under 30 minutes.

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These healthy chicken fajita lettuce wraps get a zesty kick from my creamy cilantro avocado jalapeño sauce which can be made the day before and kept in the fridge until you need it. (Caution: this stuff is addictive – might want to make a double batch!)

I’ve also included my homemade fajita seasoning that I like to use. Why not use store-bought? You can, no problem, but I like to personalize my seasoning with the flavors that I would rather have intensified and that I know my family likes. Play around with the amounts to personalize it your own tastes. For example, you may like a heavier amount of chili powder or cayenne pepper, or less. Adjust it according to your tastes and keep a batch on hand for all your Tex-Mex recipes. Store it in an airtight container, or glass jars like these for later use.

Plan ahead with this meal by purchasing a rotisserie chicken or two and pre-shredding it. That will make this recipe go even more quickly on those busy nights when you want to get dinner on the table as quickly as possible.

YOU MAY ALSO LIKE:
Creamy Cilantro Avocado Jalapeño Sauce
Easy Homemade Organic Salsa
Quick and Easy Chicken Fiesta Skillet

Healthy Chicken Fajita Lettuce Wraps

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Healthy Chicken Fajita Lettuce Wraps

Author: Zesty Olive

Serves: 4-6

Ingredients

• Creamy Cilantro Avocado Jalapeño Sauce
• 
  
  
• Homemade Fajita Seasoning:
• 3 T. chili powder
• 1½ T. smoked paprika
• 2 t. onion powder
• 2 t. garlic powder
• 2 t. ground cumin
• ½ t. cayenne pepper
• 1 t. dried oregano
• 
2 t. sea salt
• Fajitas:
• 2 T. extra virgin olive oil
• 1 red bell pepper, sliced thin
• 1 green bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 orange pepper, sliced thin
• ½ small red onion, sliced thin
• 1 T. balsamic vinegar
• 
Salt and pepper, to taste
• 3 c. rotisserie chicken, shredded
• 
2-3 T. homemade fajita seasoning
• ¼ c. chicken stock, preferably organic
• ¼ c. fresh cilantro, roughly chopped
• 
3 green onions, green parts only, sliced
• 2 T. fresh lime juice
• 1 head Romaine lettuce, washed, dried, and separated into individual leaves

Instructions

1. Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
   
   
2. Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
   
   
3. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.
   
   
4. Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.
   
   
5. Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!

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This quick and easy one-pan chicken fiesta skillet can be on the table in just 30 minutes. It’s a healthy and satisfying meal, perfect for busy weeknights. You can easily pair it with yummy sides like rice and refried beans, or even a fresh salad.

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What I love about this chicken fiesta skillet meal is that it’s so easy to put together. It’s quick because you’re making it all in just one pan. Whether you use a cast-iron skillet like this one, or a stainless steel skillet, this dish comes together with minimal work.

Here’s how it goes down.

• First, prep your veggies and herbs. Slice and dice the onion and peppers and set aside. Chop the cilantro and set aside.
• Second, prep your chicken. Slice it into bite-sized chunks and set aside.
• Third, prep your canned and/or frozen veggies. Rinse and drain the black beans. Do the same for the corn if you’re using canned corn instead of frozen.
• Fourth, have all your spices at the ready.
• Fifth, fire up the skillet and get ready to roll!

From here, it’s as simple as adding the onions and peppers to skillet and letting them soften a bit before adding the chicken and spices. Let the chicken brown a bit and then throw in the beans and corn. Cook a bit, taste, re-season if necessary and you’re practically done!

Between the stages of cooking and browning, you might want to grate some cheese, prepare an avocado, slice a lime or two, if you want to serve those with the fiesta skillet. You might want to serve this over a brown rice, so factor that in if it’s something that your family likes.

Don’t wait for Cinco de Mayo to make this – throw it together tonight and be sure to keep it in your quick and easy rotation of tasty dinners to make!

YOU MAY ALSO LIKE:
Skillet Chicken Fajitas
Skillet Garlic Chicken
Black Beans and Rice Mexican Lasagna

Quick and Easy Chicken Fiesta Skillet

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Quick and Easy Chicken Fiesta Skillet

Author: Zesty Olive

Serves: 4

Ingredients

• 1 T. extra virgin olive oil
• 
½ medium red onion, diced
• 2 red or green bell peppers, diced
• Sea salt and black pepper, to taste
• 1½ lbs. boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 t. ground cumin
• 1 t. smoked paprika
• 1 t. Mexican oregano
• ½ t. chipotle powder
• 1 14-oz. can black beans, rinsed and drained
• 
1 c. frozen or canned sweet yellow corn
• ½ c. fresh cilantro, roughly chopped, divided
• 2 T. fresh lime juice
• Optional, to serve:
• 
½ c. Monterey Jack, shredded
• 1 large avocado, chopped
• 
1 large lime, sliced into 8 wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion and peppers and season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, around 7-8 minutes.

   
   
2. Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste.
   
   
3. Stir in black beans and frozen corn. Cook, stirring once or twice, until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, as desired. 

   
   
4. Remove from heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired. Enjoy!

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