This is an absolute classic that saves dinners during the workweek. The magic lies in the fact that the meat and potatoes are baked together, with the juices from the meat naturally flavoring the potatoes, which are then crispy on the edges and buttery soft on the inside. Here is a recipe for a version that I call “Golden Sheet” in my kitchen because everyone likes it and it takes exactly 10 minutes to prepare. 🛒 What will you need?

Meat: 500-600 g (boneless chicken thighs, pork tenderloin or neck cut into cubes). Potatoes: 800 g (cut into wedges or cubes – it is important that they are approximately the same size as the pieces of meat). Vegetables: 1 red onion and 1 bell pepper (they add color and sweetness).

Marinade: 4 tbsp olive oil, 3 cloves of garlic (pressed), 1 tsp ground paprika, 1 tsp dried rosemary or thyme, salt and spices.🥣 Time-saving methodPreparing the oven: Preheat the oven to 200 °C. Line the baking sheet with baking paper (so you don’t have to scrub it later).Mixing on the baking sheet: Put the potatoes, meat, onion and pepper directly on the baking sheet.Seasoning: Pour the marinade over everything. Now comes the most important part – mix everything well with your hands directly on the baking sheet so that each piece is coated with oil and spices.

Then spread the mixture evenly in a single layer.Baking: Bake for 35 – 45 minutes. Halfway through baking, you can stir the mixture on the baking sheet once to brown the potatoes on all sides. Finale: When the potatoes are soft and the meat has a golden crust, take the baking sheet out and sprinkle with fresh parsley. 💡 3 tricks for perfect results One layer rule: If you overcrowd the baking sheet and the ingredients are on top of each other, they will not bake, but stew. The result will be mud instead of crispy. If you have a lot of ingredients, use two baking sheets. Consistency: If you are using chicken breasts (which bake quickly), cut the potatoes into smaller pieces.

If you are making pork, the potatoes can be larger. The goal is to have everything ready at the same time. Acidity: Drizzle everything with lemon juice just before serving. This little thing will “light up” the flavors and the dish will not seem heavy.Table: Flavor variationsStyleExtra spicesRecommended dressingMediterraneanOlives, cherry tomatoesTzatzikiMexicanRoma cumin, chiliSour cream with limeGazdovskySmoked paprika, baconTartar sauceDo you like your meat extra juicy? I can advise you on how to add a quick “pan sauce” to this recipe directly from the baking sheet.