Few recipes combine convenience, flavor, and minimal cleanup as effectively as a sheet pan chicken and potatoes recipe. On busy nights, the last thing anyone wants is to juggle multiple pots and pans. That’s where this one-pan wonder shines. With juicy, seasoned chicken and crispy golden potatoes roasting together, you get a hearty, flavorful meal that feels like comfort food without the hassle. Even better, the recipe requires only a handful of ingredients and simple steps, making it accessible for both beginner cooks and seasoned home chefs. Once you master this dish, you’ll find yourself making it again and again for its ease, versatility, and unbeatable flavor.
Ingredients: What You’ll Need
For 4 servings, gather the following:
4 bone-in, skin-on chicken thighs (about 2 pounds)
1 ½ pounds baby potatoes (halved; red or Yukon gold work best)
3 tablespoons olive oil
1 tablespoon fresh lemon juice (about ½ lemon)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
3 garlic cloves, minced
1 teaspoon smoked paprika (optional, for color and depth)
1 teaspoon kosher salt
½ teaspoon black pepper
Optional garnish: fresh parsley and extra lemon wedges
Instructions: Step-by-Step Guide
Step 1: Preheat the Oven
Set your oven to 425°F (220°C). A hot oven is key to crisping the chicken skin and roasting the potatoes to perfection.
Step 2: Prepare the Pan
Line a large sheet pan with parchment paper or lightly coat it with nonstick spray. Using a rimmed baking sheet helps contain juices and ensures even cooking.
Step 3: Season the Potatoes
In a large mixing bowl, toss halved baby potatoes with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, half the garlic, and half the rosemary and thyme. Spread them evenly on the sheet pan, leaving room for the chicken.
Step 4: Season the Chicken
Pat the chicken thighs dry with paper towels to remove moisture (this helps the skin crisp up). Drizzle with the remaining olive oil and lemon juice. Rub smoked paprika, the rest of the garlic, rosemary, thyme, and remaining salt and pepper directly onto the chicken.
Step 5: Arrange Everything on the Pan
Place the seasoned chicken thighs skin-side up on the sheet pan. Scatter the potatoes around them, ensuring they are in a single layer for even roasting.
Step 6: Roast to Golden Perfection
Transfer the sheet pan to the oven and roast for 40–45 minutes. Halfway through, use tongs to flip the potatoes for even browning. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the skin is crisp.
Step 7: Rest and Serve
Once done, let the chicken rest for 5 minutes before serving. Garnish with parsley and lemon wedges for extra brightness.
Tips for Perfecting the Dish
Dry the chicken thoroughly: Moisture prevents crisping, so pat it dry before seasoning.
Use high heat: Roasting at 425°F ensures the chicken skin crisps while the potatoes caramelize.
Cut potatoes evenly: Uniform size helps them cook at the same rate.
Avoid overcrowding: If the pan is too crowded, the ingredients steam instead of roasting. Use two pans if necessary.
Check doneness with a thermometer: Don’t rely only on appearance. Proper temperature ensures safety and juiciness.
Conservation and Storage
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Place cooled chicken and potatoes in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes until heated through. For best texture, avoid microwaving, which can soften the potatoes and make the chicken skin rubbery.
Variations
Mediterranean Style: Add cherry tomatoes, olives, and a sprinkle of feta cheese before serving.
Garlic-Parmesan Twist: Toss potatoes with 2 tablespoons grated Parmesan and extra garlic in the last 10 minutes of roasting.
Spicy Version: Add ½ teaspoon cayenne pepper or red pepper flakes to the seasoning mix.
Vegetable Boost: Include carrots, Brussels sprouts, or zucchini on the sheet pan. Just cut them into similar sizes as the potatoes for even cooking.
Boneless Chicken Option: Use boneless, skinless chicken breasts or thighs, but reduce cooking time to 25–30 minutes to prevent drying out.
Serving Suggestions
With Greens: Pair with a simple green salad or steamed asparagus for a balanced meal.
Over Grains: Serve with fluffy couscous, quinoa, or wild rice to soak up the juices.
With Bread: Crusty bread makes the perfect side for mopping up pan drippings.
For a Family Dinner: Double the recipe and roast on two pans for easy entertaining.
As Meal Prep: Portion chicken and potatoes into containers with steamed vegetables for grab-and-go lunches.
Conclusion
The Sheet Pan Chicken and Potatoes Recipe is the definition of a reliable, go-to dinner. With minimal prep and cleanup, it delivers maximum flavor and comfort. From the crispy-skinned chicken to the golden roasted potatoes, every bite balances hearty texture with fragrant herbs and zesty lemon. Its versatility allows you to tweak the flavors to suit any mood—whether you crave Mediterranean brightness, spicy heat, or classic garlic and Parmesan.
This dish proves that great cooking doesn’t have to be complicated. With one pan, a few fresh ingredients, and under an hour, you can serve a meal that feels both satisfying and effortless. Add this recipe to your weeknight rotation, and it’s bound to become a family favorite.
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Sheet Pan Chicken and Potatoes Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Sheet Pan Chicken and Potatoes Recipe is the ultimate one-pan dinner. Juicy, herb-seasoned chicken thighs roast alongside crispy golden potatoes, giving you a hearty, comforting meal with minimal cleanup. Perfect for weeknights or casual family dinners.
Ingredients
4 bone-in, skin-on chicken thighs (about 2 pounds)
1 ½ pounds baby potatoes, halved (red or Yukon gold work best)
3 tablespoons olive oil
1 tablespoon fresh lemon juice (about ½ lemon)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
3 garlic cloves, minced
1 teaspoon smoked paprika (optional)
1 teaspoon kosher salt
½ teaspoon black pepper
Optional garnish: fresh parsley and lemon wedges
Instructions
Preheat Oven: Preheat to 425°F (220°C). Line a rimmed sheet pan with parchment paper or lightly grease.
Season Potatoes: In a bowl, toss halved potatoes with 2 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, half the garlic, half the rosemary, and half the thyme. Spread evenly on sheet pan.
Prepare Chicken: Pat chicken dry with paper towels. Drizzle with remaining olive oil and lemon juice. Rub smoked paprika, the rest of garlic, rosemary, thyme, salt, and pepper on both sides.
Arrange on Pan: Place chicken skin-side up on sheet pan. Scatter potatoes around in a single layer.
Roast: Bake for 40–45 minutes, flipping potatoes halfway through. Chicken is ready when it reaches 165°F (74°C).
Rest & Serve: Let chicken rest 5 minutes before serving. Garnish with parsley and lemon wedges.
Notes
Patting the chicken dry helps achieve crispy skin.
Don’t overcrowd the pan—use two if needed for even roasting.
For extra flavor, marinate chicken 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner / Main Course
- Method: Sheet Pan / Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + ¼ potatoes
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 560 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: sheet pan chicken and potatoes, roasted chicken and potatoes, easy sheet pan chicken, one-pan chicken dinner