Herb-Roasted Chicken with Red Potatoes and Kale

Sheet Pan Herb-Roasted Chicken with Potatoes and Kale is the solution for a quick and easy yet healthy and well-balanced meal. Perfect for those times when you need dinner on the table fast!

chicken thighs red potatoes and kale on sheet pan after baking in oven

Sheet Pan Roasted Chicken Thighs with Vegetables

Is it a real struggle finding the time to cook at all during the week, much less having the time too cook something that’s nutritious? I’ve got you! These flavorful, juicy, and tender chicken thighs with veggies are so easy to make and your entire family will love it.

With this chicken recipe everything comes together in one sheet pan. They are baked until the chicken thighs are golden brown and crispy, the potatoes are fork tender and the kale is nice and tender.

There are so many things to love about a one-pan meal. They’re versatile, prep work is minimal, there’s very little mess, and clean-up is a cinch. Sheet Pan Fajitas and One Skillet Cheeseburger Soup are two of our newest favorites you must try! They both have amazing flavor and are great for meal prep.

Ingredients In Baked Chicken Sheet Pan Dinner:

  • 6 bone-in, skin-on chicken thighs
  • 1½ lbs. red potatoes, cleaned and cut in half
  • 1 large red onion, roughly chopped
  • 2 c. fresh chopped kale, washed, tough stems removed, sliced fine
  • 6-8 whole cloves garlic, finely minced
  • 3 T. extra virgin olive oil
  • 2 T. fresh rosemary, minced
  • 10-12 sprigs fresh thyme
  • 1 large lemon, cut into 8 wedges
  • Sea salt and black pepper, to taste
bone in chicken thighs red potatoes sliced in half red onions sliced with herbs on sheet pan for baking in oven

How to Make Roasted Chicken with Potatoes and Kale:

  1. Pre-heat 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 large 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.
  6. 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!

Tips for the Best Pan Roasted Chicken

  • Moisture is the enemy of crispiness. Be sure and dry off any moisture that is on the skin of the chicken before you start seasoning.
  • For best results, use 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, while keeping all ingredients in one single pan. 
  • Keeping all ingredients on a single sheet pan is important in this recipe because the juice from the chicken and lemon halves will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.
  • Slice the potatoes in similar size to ensure they cook evenly.

How Long Does it Take to Cook Chicken Thighs in the Oven?

Always cook meat to the recommended temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…The minimum safe recommended cooking temperature for chicken thighs is 165°F on an instant-read thermometer.

Can I use Boneless Skinless Chicken Breast?

This recipe calls for chicken thighs. But if you prefer chicken breasts, you’ll want to use skin-on chicken breasts. Because roasting uses dry heat, skinless chicken can dry out while baking. Chicken breasts also take longer to cook, so be sure and use a meat thermometer to help you determine when they are done.

What are the Best Herbs for Baked Chicken

This particular recipe uses a classic combination of rosemary, thyme and garlic. But, there are so many ways to change up the flavors in this versatile recipe.

  • Cajun seasoning: Chicken is a blank canvas for any herb or seasoning you prefer to use. You can skip the traditional herbs used in this roasted chicken recipe and use a robust Cajun rub on the chicken thighs instead.
  • Red pepper flakes: If you like a little kick of flavor, sprinkle a few red pepper flakes on top of the vegetables before roasting. Careful though, a little goes a long way.
  • Compound butter: Herb butter is an excellent way to add maximum flavor to most any dish. It’s super easy to make too. In a small bowl, mix a stick of room temp butter, lemon zest, a teaspoon of garlic powder, a little finely chopped fresh rosemary, thyme and parsley and mix it together. Once the chicken is done, place a pat of herb compound butter over the top and let it melt. It is SO good. It acts almost like a buttery sauce for the meat. This butter also works great with steak, pork and fish.

Want More Chicken Recipes?

browned baked chicken thighs on sheet pan with herbs, red potatoes halved and sliced red onions

Herb-Roasted Chicken with Red Potatoes & Kale

Published By Stephanie
Sheet Pan Herb-Roasted Chicken with Potatoes and Kale is the solution for a quick and easy yet healthy and well-balanced meal. Perfect for those times when you need dinner on the table fast!
No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 407 kcal

Ingredients
  

  • 6 Chicken thighs bone-in, skin on
  • lbs red potatoes cleaned and cut in half
  • 1 lg red onion roughly chopped
  • 2 cups fresh Kale washed, tough stems removed, sliced fine
  • 6-8 whole cloves garlic finely minced
  • 3 T Extra Virgin Olive Oil
  • 2 T fresh rosemary minced
  • 10-12 sprigs fresh thyme
  • 1 lg lemon cut into 8 wedges
  • salt and pepper to taste

Instructions
 

  • Pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • 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.
  • Add the chicken thighs to the large 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.
  • 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.
  • 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!

Notes

For best results, use 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, while keeping all ingredients to 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.
Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…
The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C). 

Nutrition

Calories: 407kcalCarbohydrates: 22gProtein: 22gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 111mgSodium: 117mgPotassium: 884mgFiber: 2gSugar: 2gVitamin A: 2426IUVitamin C: 40mgCalcium: 68mgIron: 2mg
Keyword chicken, sheet pan
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
about stephanie

About Stephanie

Just an everyday stay at home mom who one day decided I didn’t want to become the stereotypical overweight, middle-aged, out of breath, mom anymore. One day at a time, one meal at a time, one workout at a time and I became the athlete I never knew existed. Read more...

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