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Sheet Pan Crispy Chicken + Potatoes with Green Goddess Sauce

Prep Time 10 minutes
Cook Time 50 minutes
Servings 4

Ingredients

  • 1.5 - 2 lbs yellow or red potatoes, cut into bite-sized pieces
  • 1.5 tbsp olive oil*
  • 1½ tsp kosher salt, divided
  • 1 tsp black pepper divided
  • 2 lb bone-in skin-on chicken pieces, excess skin or fat trimmed from any thighs

For the dressing:

  • 2 cups fresh herbs**
  • 1 cup raw walnuts
  • ¼ cup capers or pitted green olives
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tbsp mellow white miso paste
  • ½ tsp kosher salt
  • 1 clove garlic
  • ¼ cup water
  • * If using just 1.5 lbs potatoes, only use 1 tablespoon oil.
  • ** I love this with basil or a mix of basil and dill, parsley, or cilantro.

Items you can prep ahead (optional)

  • Cut 1.5-2 lbs potatoes into bite-sized pieces
  • Trim excess skin and fat from 2 lb bone-in skin-on chicken thigh pieces (drumsticks don’t need trimming)
  • Make the sauce

Instructions

  • Preheat oven to 450F or 425 convection. Line a baking sheet with parchment paper.
  • Add potatoes, olive oil, ½ teaspoon salt, and ½ teaspoon pepper to the baking sheet and toss to coat. Spread evenly on the baking sheet, placing them cut-side-down.
  • Add the chicken pieces and sprinkle all over with remaining 1 teaspoon salt and ½ teaspoon pepper. Use your hands to rub the oil and salt all over the chicken. Arrange on top of the potatoes.
  • Bake for 40-50 minutes, or until chicken is cooked through and potatoes are dark golden brown and crispy.
  • To make the sauce, add all ingredients to a high-speed blender and blend until smooth (it's ok if it’s a bit chunky).
  • Serve the chicken + potatoes with sauce on the side for dipping and a simple green salad or this week's Spring Caprese.

Notes

Substitutions:

  • To make vegetarian/vegan, bake tofu on a separate sheet pan to serve with the potatoes and sauce. Or use any other protein that you like to eat (vegetarian sausage, canned beans, etc…).
  • Easily sub with boneless skinless chicken thighs, though you won’t get the same delicious flavor you get with the bone-in skin-on chicken.
  • To make nut-free, substitute the walnuts with pumpkin seeds (recommend soaking them overnight or simmering them in water for 10 minutes first).
  • If you don’t like olives or capers, just add another tablespoon of miso paste
  • Substitute miso paste with 1 tablespoon soy sauce.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Sauce: up to 4 days in the fridge or 2 months in the freezer.
    • Chicken: up to 4 days in the fridge
    • Potatoes: up to 6 days in the fridge

Leftovers + Repurposing:

  • Warm up leftover potatoes and chicken. Serve with sauce, simple salad, and squeeze lemon all over everything.