Sheet Pan Dinner – Chicken and Fries

A Sheet pan dinner of Chicken and French Fries –

Where did this week go? The state food series will resume next Friday with Michigan! Hope to see you there. In the mean time, how about a super easy meal to make while your rushing around preparing for the holiday?

This recipe is easy and fast – and only needs a quick salad on the side to be complete!

chicken and fries sheet pan dinner

So dig in and enjoy a crispy and succulent dinner! A healthier version of take-out right at home!

Here’s How to Do it:

Start by cutting the potatoes into french fries, trying to keep them as even as possible. I use a press. Place them in a bowl and toss with half of the olive oil, bread crumbs, sea salt and vinegar powder.

fries

On a large sheet pan covered with foil or parchment paper, lay the chicken legs, onions & tomatoes and potato slices in a rows. Lay the rosemary sprigs across the top and drizzle with the remaining olive oil and liberally sprinkle on chopped rosemary, salt and pepper.

chicken sheet pan

Bake at 325° 1 hour – turn fries and chicken after 30 minutes.

Turn the heat to 425°  and cook for another 15 to 20 minutes or until the potatoes and chicken are crispy.

Serve immediately with a few fresh grape tomatoes to garnish.

Chicken and Fries Sheet Pan Dinner

A super easy meal all in one pan!

  • 2 medium yellow potatoes
  • 1/8 cup olive oil
  • 1/8 cup unseasoned bread crumbs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon malt vinegar powder
  • 6-8 chicken legs
  • salt and pepper
  • 5-6 rosemary sprigs
  • 2 Tablespoon chopped rosemary leaves
  • 1 large onion, sliced thick
  • 20 grape tomatoes
  1. Start by cutting the potatoes into french fries, trying to keep them as even as possible. I use a press. Place them in a bowl and toss with half of the olive oil, bread crumbs, sea salt and vinegar powder.

  2. On a cookie sheet covered with foil or parchment paper, lay the chicken legs, onions & tomatoes and potato slices in a rows. Lay the rosemary sprigs across the top and drizzle with the remaining olive oil and liberally sprinkle on chopped rosemary, salt and pepper. 

  3. Bake at 325° 1 hour – turn fries and chicken after 30 minutes.

  4. Turn the heat to 425°  and cook for another 15 to 20 minutes or until the potatoes and chicken are crispy.

  5. Serve immediately with a few fresh grape tomatoes to garnish.

© Copyright 2019 The Lazy Gastronome

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