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Photo of Sheet pan chicken, potatoes, and peppers by WW

Sheet pan chicken, potatoes, and peppers

6
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
This complete meal comes together on the same pan for easy cleanup!

Ingredients

Cooking spray

4 spray(s)

Kosher salt

1½ tsp, divided

Garlic powder

1¼ tsp, divided

Black pepper

1 tsp, divided

Smoked paprika

1 tsp

Ground cumin

½ tsp

Uncooked skinless boneless chicken thigh

4 thigh(s)

Uncooked Yukon gold potato

1 pound(s), baby variety, halved

Sweet mini peppers

8 oz

Red onion

½ medium, cut into wedges

Plain fat free Greek yogurt

½ cup(s)

Canned chipotle peppers in adobo sauce

1½ Tbsp, minced

Instructions

  1. Preheat the oven to 425°F. Coat a sheet pan with cooking spray.
  2. In a small bowl, stir together ¾ tsp each salt and garlic powder, ½ tsp black pepper, smoked paprika, and cumin. Sprinkle evenly over both sides of the chicken; arrange the chicken on the prepared pan. Arrange the potatoes, peppers, and onion on the pan with the chicken; sprinkle the vegetables evenly with the remaining ¾ tsp salt and ½ tsp black pepper. Roast until the chicken is cooked through and the potatoes are tender, 25 to 30 minutes.
  3. Meanwhile, stir together the yogurt, chipotles, and remaining ½ tsp garlic powder. Serve the sauce with the chicken and vegetables.
  4. Serving size: 1 chicken thigh, 1 cup vegetables, and 2 tbsp sauce

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