This is my go-to Sheet Pan Chicken with Potatoes and Sage recipe. It’s perfect for a quick weeknight dinner or cookout, and so versatile. You can serve the fillets on their own (kids love them), topped with cheese on a toasted bun, or, as I often do, sliced over a Greek or Caesar salad. The way you like.
This dish also comes with lots of nutrition. They are; Calories, Fat, Saturated, Carbs, Fiber, Sugars, Protein, Sodium. All of them are most important for our daily value.
To cook a perfect dish, time plays an important role. It would be best if you were careful with the time. Not too much time or too little time will be good for the dish. But few minutes up and dawn will not affect that much I think. The perfect time for this dish is given below try to maintain it.
Before cooking, choose all ingredients carefully. Your ingredient should be fresh and pure. If your ingredient is not fresh, your dish taste will not the way you want. So be careful with the ingredients.
- Three tablespoons olive oil, divided.
- Two large bunches scallions, trimmed, and they are cut into one 1/2-inch piece.
- 16 to 20 fresh sage leaves, they are coarsely chopped.
- Four chicken thighs (about 2 1/4 pounds), and their skin on but bones removed.
- 2 1/2 teaspoons kosher salt, divided.
- 1/2 teaspoon freshly ground black pepper, divided.
- One bunch of fresh thyme.
- One pound baby red potatoes halved lengthwise.
- Gather everything, all ingredients and appliance you need to cook your dish. And start with preparation: clean everything, all appliances and ingredients. Then peel and cut the onion and cut the chicken. And wash it with the cleaning water. Remove any waste on the chicken.
- First, arrange a rack in the middle of the oven and heat to 375°F. Then, pour two tablespoons of the oil onto a rimmed baking sheet and brush or rub with a paper towel to coat the pan’s entire surface.
- Arrange the scallions over half the baking sheet and sprinkle the sage over the scallions. Then sprinkle the chicken on both sides with one teaspoon of the salt and 1/4 teaspoon of the pepper. After that, place the chicken skin-side up on top of the scallions and sage.
- And then, spread out the thyme sprigs on the empty half of the baking sheet and arrange the potatoes on top of the thyme in a single layer. Then sprinkle with the remaining 1 1/2 teaspoons salt and 1/4 teaspoon of pepper and gently toss to coat. After that, drizzle the remaining one tablespoon oil over the chicken and potatoes.
- Roast until the chicken is just cooked through (an instant-read thermometer inserted into the thickest part should register 165°F), and the tip of a sharp knife pierces the potatoes easily, 30 to 35 minutes.
- Remove the baking sheet from the oven and increase the oven temperature to broil. Cover the potatoes with aluminum foil. Return to the oven and broil until the chicken skin just browns and crisps, being careful not to let it burn, 1 1/2 to 2 1/2 minutes. Serve immediately.
Note: When your dish is cooked, you need to decorate it to look attractive and tastier. There are no rules or regulations for decorations. You can decorate it with your own choice, the way you like it, or want to serve. But cucumber, carrot, tomato, and latus are some main ingredients for decoration. Wash some carrot, cucumber, and latus. Cut them and put the chicken on a large plate, decorate it with them, and serve it.
(Sheet Pan Chicken with Potatoes) Nutrition for food is the most vital part. Foods without nutrition are useless, and no one wants to have it. We eat food because of nutrition. Nutrition gives us the necessary energy and vitamin for our bodies. So healthy food must have good nutrition facts in it. The nutrition of this dish is given below:
Amount of Per Serving: Calories605, Fat40.7 g (62.7%), Saturated9.9 g (49.4%), Carbs27.5 g (9.2%), Fiber6.2 g (24.7%), Sugars3.2 g, Protein33.7 g (67.3%), Sodium1064.7 mg (44.4%)
* Daily Percent Values of an adult person is based on a 2,000 calorie diet. Your daily values may be higher or lower, depending on the calorie you need. To know your calorie, see the doctor, and made a list of it.
**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. Remember, please consult your doctor or registered dietitian before preparing this recipe for personal consumption if you are following a medically restrictive diet.
Note: Foods are for our health so that we can be healthy and fit. But if you are sick, on any special meditation or on a diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.