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Sheet Pan Chicken Thighs and Potatoes with Herb Vinaigrette

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Main Dish

Roasting chicken thighs directly on top of the vegetables bastes the scallions and potatoes with delicious drippings in this healthy dinner recipe. Serve with steamed broccoli, sautéed spinach or a mixed green salad.

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Ingredients

  • 12 ounces new potatoes, quartered
  • 2 bunches scallions, trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon ground pepper, divided
  • 1/2 teaspoon salt, divided
  • 4 large boneless, skinless chicken thighs (1-1 1/4 pounds), trimmed
  • 2 tablespoons sherry vinegar
  • 2 tablespoons chopped fresh herbs, such as dill, thyme and/or parsley
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon finely chopped shallot
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Preheat oven to 450°F. Line a large rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 2

Toss potatoes and scallions with 4 teaspoons oil and 1/4 teaspoon each pepper and salt in a large bowl. Spread evenly on the prepared baking sheet. Place chicken on top; drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each pepper and salt. Roast until an instant-read thermometer inserted into the thickest part registers 165°F and the potatoes are tender, 18 to 20 minutes.

Step 3

Meanwhile, whisk the remaining 2 tablespoons oil and 1/4 teaspoon pepper with vinegar, herbs, mustard and shallot in a small bowl. Serve drizzled over the chicken and vegetables.

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