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