Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes is a simple, satisfying, and wholesome meal that’s perfect for busy weeknights. With juicy, well-seasoned chicken and crispy, golden potatoes all roasted together on a single pan, it’s a no-fuss dinner that delivers comfort and flavor every time. I love how it comes together quickly with minimal cleanup and maximum taste.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly reliable and endlessly adaptable. It’s got everything I need in one pan—protein, carbs, and bold seasoning. The chicken stays juicy, the potatoes get crispy, and I don’t have to stand over the stove. It’s a great go-to meal when I want something hearty but easy to throw together after a long day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks

• Baby potatoes, halved

• Olive oil

• Garlic, minced

• Paprika

• Dried thyme or rosemary

• Salt and black pepper

• Optional: red pepper flakes for heat

• Fresh parsley or lemon wedges for garnish

Directions

1. I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment or foil for easy cleanup.

2. In a large bowl, I toss the potatoes with olive oil, garlic, paprika, thyme, salt, and pepper.

3. I rub the chicken pieces with the same seasoning mix or drizzle with a bit more oil and season them separately.

4. I spread the potatoes in a single layer on the sheet pan and nestle the chicken pieces among them, skin-side up.

5. I roast for 40 to 45 minutes, or until the chicken is golden and cooked through and the potatoes are tender and crispy at the edges.

6. I garnish with chopped parsley or serve with lemon wedges for a bright finish.

Servings and timing

This recipe serves 4 people and takes about 50 minutes total—10 minutes of prep and 40 minutes of baking time.

Variations

• I sometimes add sliced carrots or onions to the pan for more veggies.

• For extra flavor, I marinate the chicken in olive oil, lemon juice, and herbs for an hour before baking.

• I swap in boneless chicken breasts or thighs and reduce the cooking time by 10–15 minutes.

• Smoked paprika or Italian seasoning adds another layer of flavor depending on what I’m craving.

• A drizzle of balsamic glaze or hot honey at the end adds a fun twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F until hot, or in the microwave for quicker reheating. If I want to bring the crispiness back, I use the air fryer or a hot skillet for the potatoes.

FAQs

Can I use boneless chicken?

Yes, I use boneless thighs or breasts, but I adjust the cooking time—typically about 25–30 minutes depending on the size.

Should I peel the potatoes?

Not at all. I leave the skin on for extra texture and nutrients, and they crisp up beautifully in the oven.

Can I add other vegetables?

Definitely. I like adding Brussels sprouts, carrots, bell peppers, or green beans, just keeping an eye on their cooking times.

How do I know when the chicken is done?

I check that the internal temperature has reached 165°F (74°C) and that the juices run clear when pierced.

Do I need to flip the ingredients while roasting?

I don’t flip the chicken, so the skin gets crispy, but I give the potatoes a quick toss halfway through for even browning.

Conclusion

Sheet Pan Chicken and Potatoes is the kind of dependable, flavorful meal I turn to again and again. It’s easy to prepare, full of comforting ingredients, and leaves me with just one pan to wash. Whether I’m feeding the family or meal-prepping for the week, this simple dish always delivers.

Sheet Pan Chicken and Potatoes

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Sheet Pan/Roasting
• Cuisine: American
• Diet: Gluten Free

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Description

Sheet Pan Chicken and Potatoes is a no-fuss, comforting dinner featuring juicy, well-seasoned chicken and crispy golden potatoes all roasted together on one pan. It’s the perfect one-pan solution for busy weeknights or meal prep.

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Ingredients

• 4 bone-in, skin-on chicken thighs or drumsticks
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme or rosemary
• Salt and black pepper, to taste
• Optional: 1/2 tsp red pepper flakes
• Optional: chopped fresh parsley or lemon wedges for garnish

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Instructions

1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
2. In a bowl, toss potatoes with olive oil, garlic, paprika, thyme, salt, and pepper.
3. Rub chicken with some of the same seasoning mix or season separately with oil, salt, and pepper.
4. Spread potatoes in a single layer on the sheet pan and nestle chicken among them, skin-side up.
5. Roast for 40–45 minutes until chicken is golden and cooked through (internal temp 165°F) and potatoes are crisp-tender.
6. Garnish with parsley or lemon wedges and serve hot.

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Notes

• Add carrots or onions for more veggies.
• Marinate chicken ahead of time for deeper flavor.
• Use boneless chicken and reduce cook time by 10–15 minutes.
• Smoked paprika or Italian seasoning adds flavor variety.
• Finish with balsamic glaze or hot honey for a twist.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 420mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 110mg