Our One Pan Roasted Chicken and Potatoes is so easy! Throw everything in one pan, stick it in the oven, and in about an hour you have dinner! This dish could not be any easier and minimal clean up too.  This recipe is diabetes-friendly, dairy-free, gluten-free, low-sodium.  It is also called a sheet pan recipe.  We love to think about cooking in terms of methods of cooking.

One of the best things about a one-pan or one-pot recipe is that there is such a small amount of clean-up, and this recipe is no exception! This one is super simple and requires little prep, but everything is delicious and is ready at the same time. Make extras to have the next day – when I have leftover roasted vegetables, I like to pop them back in the oven, toaster oven, or air fryer to reheat while keeping them nice and crispy.

One Pan Roasted Chicken and Potatoes

Photo credit Kaitlin Eckstein

For more recipes that are diabetes-friendly, see our overview of books and our book on cooking with diabetes here.

Cooking with Diabetes

One Pan Roasted Chicken and Potatoes

This dish could not be any easier, and minimal clean up too! Cook everything on one pan, and in about an hour you have dinner!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Cuisine: American, Gluten Free
Keyword: Budget-friendly, Easy, Fiber, Meal prep
Cooking Method: Sheet Pan Meals
Condition: Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free, PCOS
Servings: 4

Ingredients

  • cooking spray
  • 4 chicken thighs, boneless, skinless
  • 1 tsp black pepper
  • 2 tsp low sodium seasoning We love Trader Joe's 21 Seasoning Salute
  • 1 lb brussels sprouts halved
  • 1 tsp olive oil
  • 4 sweet potato small

Instructions

  • Preheat over to 425°F. Prepare baking sheet by spraying with cooking spray. Season both sides of the chicken with black pepper and desired seasoning, set aside. Place Brussels sprouts in large bowl, drizzle with olive oil and sprinkle with pepper and desired seasoning. Toss to combine. Set aside.
  • Slice sweet potatoes in half lengthwise. Place sweet potatoes cut side down onto baking sheet. Spray tops with cooking spray. Bake in the oven for 20 minutes.
  • Remove sheet pan from oven and place chicken (smooth side down) and Brussels sprouts on sheet pan. Return to oven and bake for an additional 20 minutes. Flip chicken and Brussels sprouts and continue to bake for 10 minutes, or until chicken reaches internal temperature of 165°F, and the Brussels sprouts are crispy and sweet potatoes are cooked through.

Notes

If you decide to use chicken breasts instead of dark meat, just keep an eye on the chicken, it may be done sooner!
Photo credit: Kaitlin Eckstein

Nutrition

Carbohydrates: 37g | Protein: 24g | Fat: 20g | Sodium: 187mg | Potassium: 1111mg | Fiber: 8g

Please note:

Nutrition info is an estimate and may contain errors.

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