Is the chicken a combination of legs and breasts? You'll want to treat them differently, because the legs could take a bit longer? Also, do you have a meat or other probe thermometer? Actual times can only be estimates, because the chicken or any other meat will be done when it reaches a certain internal temperature. Times vary based on the efficiency of your oven, how cold the meat is when it goes into the oven, how many times the oven door is opened, etc. ;o)
With the breasts and thigLhs you are shooting for an internal temp of 160F. Thermapen makes the best probes for measuring this. I would could the chicken at a 350F oven temp to accomplish that. Let the trays rest covered with foil for ten minutes after cooking. The pieces will get an internal heat boost as the boiling juices spread back out through the meat tissue.
Thank you, pierino! As for the potatoes, yes, you can roast at the same time. Put your baking sheet in at the time you heat the oven so it will be good and hot when you throw your potatoes on it. They'll sizzle! For best heat transfer and the nicest finish on those potatoes, (i) toss generously with a decent olive oil and a good bit of salt and pepper; and (ii) whatever else you do, please, don't use parchment.
If the potatoes stick to the baking sheet when you take them out of the oven, let them sit on the sheet undisturbed for about five minutes; then they'll release nicely. If you cut them into medium cubes, they should be done at about the time the chicken is. ;o)
You get much better results without parchment. Yes, I know a lot of people use it all the time; the only reason I've ever heard is the ease of clean up. But really. How hard is it to wash a sheet pan? Run water in it immediately after removing the vegetables and let it sit during dinner. Using a quick squirt of soap, you can wipe that sheet pan clean in less than a minute.
Think about it. Paper forms an effective barrier to the conduction of heat from the hot metal pan to the vegetables. That lower temperature also does not permit the steam that is released from the mostly-water-to-begin-with vegetables to evaporate quickly. All that steam works against a good roasted finish on the cut sides and edges of the vegetables. On a bare sheet pan, the liquid from the vegetables will not pool the way it does on parchment. Particularly in this case, where the oven is not super hot, you need all the help you can get.
Does anyone disagree with me? This is not based on any scientific analysis - just common sense, observation and years of experience.
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If the potatoes stick to the baking sheet when you take them out of the oven, let them sit on the sheet undisturbed for about five minutes; then they'll release nicely. If you cut them into medium cubes, they should be done at about the time the chicken is. ;o)
Think about it. Paper forms an effective barrier to the conduction of heat from the hot metal pan to the vegetables. That lower temperature also does not permit the steam that is released from the mostly-water-to-begin-with vegetables to evaporate quickly. All that steam works against a good roasted finish on the cut sides and edges of the vegetables. On a bare sheet pan, the liquid from the vegetables will not pool the way it does on parchment. Particularly in this case, where the oven is not super hot, you need all the help you can get.
Does anyone disagree with me? This is not based on any scientific analysis - just common sense, observation and years of experience.
;o)