Baked Chicken and French Fries
Yes, you will make your Oven Baked Chicken and French Fries in a cookie sheet and have it on the table in 25 minutes or less!
How’s that for a quick and easy weeknight supper.
You could even add some vegetables like frozen broccoli florets or baby carrots or Brussels sprouts and have your whole meal in one pan.
Or, just put some salad together while your Baked Chicken and French Fries are in the oven.
Let’s cook up this baked chicken and french fries
Set the oven at 450°F/232°C.
If your chicken breasts or tenders are frozen get them thawing in the microwave. Cut up the potatoes into french fry shapes. In the pursuit of keeping things quick and easy I just wash the potatoes off and leave the skins on before cutting them up.
Line a cookie sheet with aluminum foil or use a non stick one.
Lay the potatoes and the chicken out in the pan and drizzle with olive oil. Sprinkle some salt, pepper and dried basil on them. After the salt and pepper you can do a lot of different things spice wise . like grated parmesan, red pepper flakes, lemon zest, lemon pepper, garlic powder. Toss the potatoes with your hands or a pancake flipper and turn over the chicken.
Repeat the drizzle and sprinkle process and put it in the oven. Your baked chicken and french fries will be ready in little while.
About 10 to 12 minutes depending on the thickness.Then switch the oven to the broiler setting and move the pan to a high shelf. When the chicken is firm to poke or the thickest part of the chicken reads 165° on an instant read meat thermometer it’s ready.
It will take about 1-1/2 to 2 minutes under the broiler. Keep an eye on it so that it doesn’t get scorched. Put it all on the plates. Top it of with a little parsley and grated parmesan. Enjoy your Baked Chicken and French Fries!
Now, wasn’t that an easy way to put together supper on a busy weeknight?
Here’s another one sheet pan baked dinner for you.
Baked Chicken and French Fries - One Pan - 25 minutes -
Ingredients
- 2 small boneless skinless chicken breast or 1 big one or 4 tenders
- 2 large red potatoes cut into french fry shaped pieces
- olive oil
- salt and pepper
- 2 tablespoons dried basil or 4 tablespoons chopped fresh
Instructions
- Set the oven at 450 F . If your chicken breasts are frozen get them thawing in the microwave. Cut up the potatoes into french fry shapes. Line a cookie sheet with aluminium foil or use a non stick one. Lay the potatoes and the chicken out in the pan and drizzle with olive oil. Sprinkle some salt, pepper and dried basil. Turn it all over and repeat the sprinkle process.
- Then put it in the oven for about 10 - 12 minutes depending on the thickness. When the chicken is firm to a poke or reads 165F on an instant read meat thermometer they are done. Then switch the oven to broiler setting. Give it about 1 1/2 to 2 minutes under the broiler. Keep an eye on it so that it doesn't get scorched.
- Serve it up topped off with a little grated parmesan and pardley. Enjoy!
