Sheet Pan Spiedie Chicken and Red Onions Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider tossing the potatoes in a small amount of olive oil and salt before adding them to the bowl with the chicken and marinade.

This ensures the potatoes are well-seasoned and helps them achieve a crispier exterior during the roasting process. If you notice the onions are browning too quickly, you can gently toss them halfway through the cooking time to ensure they soften evenly without burning.

The spiedie marinade is versatile and can be used on other proteins as well. If you enjoy this flavor profile, try using it on pork tenderloin or firm white fish, adjusting the cooking time accordingly.

Always remember that food safety is paramount; never leave raw chicken out on the counter for more than 30 minutes. If you are not ready to cook immediately after prepping, keep the seasoned mixture covered in the refrigerator until the oven is ready.

Variations

• Spicy Spiedie: Add a teaspoon of red pepper flakes to the marinade before roasting to give the dish a pleasant, subtle heat that complements the zesty vinegar base.
• Vegetable Medley: Incorporate bell peppers or zucchini chunks alongside the potatoes and onions for added color and texture, ensuring they are cut to a similar size for even cooking.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven until warmed through, or use a skillet over medium heat for 5-7 minutes.

Store any leftovers in an airtight container to maintain freshness. The chicken and vegetables can be kept in the refrigerator for up to 3 days. To ensure the best quality, try to consume the leftovers within this timeframe. If the potatoes begin to lose their texture, they can be crisped up again in a hot skillet for a few minutes before eating, which helps restore some of the original roasted quality.

You can prepare the chicken and vegetables up to 12 hours in advance and keep them in the refrigerator, but wait to add the marinade until just before you are ready to bake.

Adding the acidic marinade too early can change the texture of the chicken, making it tough. Simply combine the vegetables and chicken in a container, store, and then toss with the marinade and herbs when you are ready to preheat your oven and bake.

Serving ideas

This dish is a complete meal on its own, but it pairs beautifully with a side of crusty bread or a fresh green salad to balance the acidity of the spiedie marinade.

Serve the roasted chicken and vegetables directly from the sheet pan for a rustic, casual presentation. If you prefer, you can plate the dish individually, ensuring each portion gets a good mix of the golden potatoes, sweet onions, and tender chicken pieces.

If you want to elevate the presentation, garnish the finished dish with a sprinkle of fresh chopped herbs like parsley or chives, which add a bright pop of color and a fresh flavor contrast to the roasted meal. For those who enjoy extra zing, a small drizzle of fresh lemon juice or a dollop of Greek yogurt on the side can complement the garlic and vinegar notes of the spiedie-style seasoning perfectly.

Frequently asked questions

Recipe card

Sheet Pan Spiedie Chicken and Red Onions

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Ingredients

• 1.5 lb chicken breast, cut into 1-inch chunks
• 1 lb potatoes, small diced
• 2 medium red onions, cut into wedges
• 1/2 cup spiedie marinade (lemon, garlic, vinegar base)
• 1 tsp dried mint
• 1 tsp dried oregano

Instructions

1. Preheat the oven to 400°F (200°C). Line a large aluminum sheet pan with parchment paper. In a large bowl, combine the diced chicken breast, potatoes, and red onion wedges. Toss gently to combine them evenly.
2. Spread the chicken and vegetable mixture across the prepared sheet pan in a single, even layer. Drizzle the lemon garlic vinegar marinade over everything. Sprinkle the dried mint and dried oregano evenly across the top of the pan.
3. Place the pan in the oven and bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be tender and the edges golden. Remove from the oven and let the dish rest for at least 3 minutes before serving.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

28 g

Fat

14 g

Fiber

3.5 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.