Sheet Pan Crispy Seasoned Salt Chicken and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure your oven is preheated to 400°F (200°C) to provide consistent heat for crisping the skin. Wash and dry the baby potatoes, then halve them carefully. Peel and cut the white onion into even wedges.

Ensure the chicken is patted dry with paper towels to remove excess moisture, which is the secret to achieving a crispy, golden-brown skin rather than a steamed, rubbery texture.

Arrange all ingredients on your workspace to ensure a smooth, quick assembly process.

Instructions

Preparation and Arrangement

1. 1Assemble the Sheet Pan
   Preheat your oven to 400°F (200°C). Line a large rimmed aluminum sheet pan with parchment paper. Arrange the chicken drumsticks, halved baby potatoes, and white onion wedges in a single, even layer across the pan. Ensure there is enough space between the ingredients for proper air circulation, which helps everything roast evenly without steaming.
   Look for Ingredients are arranged in a single layer without overcrowding.
   Tip Pat the chicken skin dry with paper towels before placing it on the pan to achieve the crispiest results.

The chicken, potatoes, and onions are arranged in a single, even layer on the parchment-lined pan. Everything is spaced out slightly to allow for maximum heat exposure, ensuring the skin will crisp up properly during the roasting process.

Seasoning and Drizzle

2. 2Season and Drizzle
   In a small ramekin, mix the seasoned salt and paprika. Evenly sprinkle this mixture over the chicken, potatoes, and onions on the sheet pan. Next, take your melted butter and drizzle it evenly over the entire pan to ensure all components are lightly coated. This butter helps the seasoning adhere and promotes a beautiful golden-brown color during the roasting process.
   Look for The chicken and vegetables are evenly coated with the seasoning and butter.
   Tip Use a pastry brush if you want to ensure the butter reaches every part of the chicken skin.

The seasoned salt and paprika are evenly distributed over the ingredients. The melted butter has been drizzled over everything, creating a light coating that will help the spices brown and develop a rich, savory crust during the roasting phase.

Final Roasting

3. 3Roast to Perfection
   Place the sheet pan in the center of the oven and bake for 40 to 45 minutes. The chicken is fully cooked when the internal temperature reaches 165°F (74°C) as measured with a meat thermometer at the thickest part. Once finished, remove the pan from the oven and let the chicken rest for at least 5 minutes before serving to allow the juices to redistribute for maximum tenderness.
   Look for The chicken skin is golden and crisp, and the potatoes are tender when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the potatoes halfway through; if they are browning too fast, move the pan to a lower rack.

The chicken skin is golden and crispy to the touch. The potatoes are fork-tender with slightly browned edges, and the onions have softened and caramelized. The internal temperature of the chicken has reached 165°F (74°C) throughout.

Common mistakes

Avoid overcrowding the pan, as this causes the ingredients to steam instead of roast, resulting in soggy skin and unevenly cooked vegetables. Another common mistake is failing to pat the chicken dry before seasoning, which prevents the skin from crisping properly.

Finally, ensure you do not skip the resting period, as this is crucial for the chicken juices to settle, ensuring the meat remains succulent and flavorful when you serve it to your family.

How to tell it’s done

The dish is perfectly done when the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the drumstick, making sure not to touch the bone, which can give an inaccurate reading.

The skin should be deep golden-brown and crisp, and the potatoes should be tender and easily pierced with a fork. Always let the meat rest for 5 minutes after removing it from the oven.

• Poultry: 165°F (74°C) in the thickest part