Description
A simple and delicious Chicken, Corn, and Potatoes Sheetpan Dinner that’s perfect for a quick weeknight meal. Tender chicken, crispy potatoes, and sweet corn roasted together for a flavorful, one-pan dish.
Ingredients
Units
Scale
- 4 boneless skinless chicken breasts
- 4 medium potatoes, cut into cubes
- 2 cups fresh or frozen corn kernels
- 3 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp fresh parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Place the chicken breasts on the baking sheet and drizzle with 1 tbsp olive oil. Season with paprika, garlic powder, onion powder, salt, pepper, thyme, and oregano.
- In a bowl, toss the cubed potatoes with 1 tbsp olive oil, salt, and pepper. Spread the potatoes around the chicken on the sheetpan.
- Drizzle the corn with the remaining 1 tbsp olive oil and sprinkle with salt and pepper. Add the corn to the baking sheet, spreading it around the chicken and potatoes.
- Roast everything in the oven for 30-35 minutes, or until the chicken is fully cooked (165°F internal temperature) and the potatoes are golden and crispy.
- Once cooked, remove from the oven, garnish with fresh parsley if desired, and serve hot.
Notes
- For extra crispy potatoes, spread them out in a single layer on the sheetpan.
- Feel free to use frozen corn if fresh is unavailable.
- If you prefer, you can marinate the chicken for 30 minutes before cooking for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg