Herby Chicken Sheet Pan Dinner
Easy, delicious, and minimal dishes!  Our herby chicken thighs are served alongside crispy potatoes and wilted greens – all topped with plenty of our herby green sauce! We suggest marinating the chicken the night before, but this can be done in as little as 30 minutes.
Type: Complete Dinner
Servings: 2
Kitchen Time: 45 minutes




Shopping List: 

  • K&M Herby Green Sauce
  • K&M Shortcut Potatoes
  • Chicken Thighs (2-4)
  • Spinach or Baby Kale (5 oz)

Pantry Items: 

  • Olive Oil
  • Salt & Pepper


  1. Preheat oven to 450ºF.
  2. Season chicken thighs with 1-2 tsp salt and then place in a plastic bag and add 1/4-1/2 cup herby green sauce. Make sure the chicken is well coated in sauce and allow to marinate for 30 minutes on the counter or overnight in the refrigerator.
  3. Place shortcut potatoes on a sheet pan and smash flat with the palm of your hand or the bottom of a glass (or mug). Drizzle well with 2-3 Tbsp olive oil and season generously with salt and pepper.
  4. Slide the potatoes over to one side of the sheet pan and place the marinated chicken thighs on the opposite side.
  5. Bake everything for 30-40 minutes (flipping the potatoes once) until the potatoes are golden brown and crispy and the chicken has reached 165ºF. Transfer chicken and potatoes to a serving platter and cover to keep warm.
  6. Without cleaning the sheet pan, add the whole bag of baby kale or spinach and a sprinkle of salt. Toss the greens in the chicken juices and return to the oven for a few minutes to wilt. Serve alongside the potatoes, chicken, and plenty of herby green sauce!
Written by Kitchen & Market
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