Baked Chicken and Potatoes

Roasted chicken thighs with seasoned potato wedges.

Serves 4 easy 15 min prep · 45 min cook american Priced at Food 4 Less - Hammond Shopping Center

$22.64 estimated ingredients

Ingredients

chicken — 1.5 lb Store item: Knorr ® Chicken Bouillon

$2.49
potato — 4 each Store item: Kroger Potato Russet Tray

$3.99
oil — 3 tbsp Store item: Blue Bonnet Vegetable Oil Sticks

$1.39
paprika — 1 tsp Store item: Simple Truth Organic® Paprika Shaker

$3.49
salt — 1 tsp Store item: Maldon® Sea Salt Flakes

$6.99
pepper — 0.5 tsp Store item: Braswell's® Red Pepper Jelly

$4.29

Tap an ingredient name to open the matched store product (or search). Use Add to list to save it on your grocery list for shopping or printing.

How to prepare

About this recipe

Baked Chicken and Potatoes roasts seasoned chicken thighs alongside paprika-spiced potato wedges on one sheet pan—a low-effort dinner with easy cleanup. This american recipe serves 4 and is rated easy difficulty. Plan about 15 minutes of prep and 45 minutes of cooking.

What you will need ready

1.5 lb chicken
4 potato
3 tbsp oil
1 tsp paprika
1 tsp salt
0.5 tsp pepper

Step-by-step

Preheat oven to 400°F. Line a large sheet pan with parchment if desired.
Cut 4 potato into wedges. Toss with 2 tablespoons 3 tbsp oil, half the 1 tsp paprika, 1 tsp salt, and half the 0.5 tsp pepper.
Spread potatoes on the pan in a single layer. Roast 15 minutes.
Season 1.5 lb chicken with remaining 1 tsp paprika, 1 tsp salt, and 0.5 tsp pepper.
Nestle chicken among potatoes, skin-side up if applicable.
Roast 35–40 minutes total until chicken reaches 165°F and potatoes are golden and tender.
Turn potatoes once halfway through for even browning.
Rest chicken 5 minutes before serving.
Spoon any pan juices over chicken and potatoes.
Serve hot directly from the sheet pan.

Serving

Serve with a simple salad. Refrigerate leftovers 3 days; reheat in 375°F oven until hot.

Cook tips

Single layer on the pan ensures browning, not steaming.
Cut potato wedges similar size for even cooking.
Use a meat thermometer for chicken.
Parchment makes cleanup easier.