Sheet Pan Chicken and Potatoes

Imagine the aroma of perfectly roasted Sheet Pan Chicken and Potatoes filling your kitchen—crispy golden potatoes nestled alongside juicy, herb-crusted chicken, all on a single pan. This simple yet impressive dinner combines the comfort of classic roasted chicken with the convenience of a one-pan meal that minimizes cleanup. Sheet Pan Chicken and Potatoes is the answer to busy weeknights when you want something delicious without spending hours in the kitchen. You’ll learn how to create a perfectly balanced meal with crispy exteriors and tender interiors that will satisfy the whole family.

Why You’ll Love This Recipe

This Sheet Pan Chicken and Potatoes recipe will quickly become a staple in your meal rotation for so many reasons. First, it’s incredibly versatile—you can customize the seasonings and vegetables based on what you have on hand. The beautiful contrast between the crispy chicken skin and tender meat pairs perfectly with potatoes that are golden and crunchy outside while remaining fluffy inside.

What makes this recipe truly special is the clever use of a single sheet pan, which allows the chicken juices to flavor the potatoes as they roast, creating an incredible depth of flavor with minimal effort. The high-heat roasting method ensures that everything cooks evenly and develops those irresistible caramelized edges.

For busy home cooks, this easy chicken and potato sheet pan dinner is a game-changer—just 15 minutes of prep time followed by hands-off cooking means you can help with homework or enjoy a moment to yourself while dinner essentially makes itself. Plus, cleanup is as simple as disposing of parchment paper and washing a single pan!

Ingredients

For this perfect Sheet Pan Chicken and Potatoes recipe, you’ll need:

• 2 pounds (900g) bone-in, skin-on chicken thighs (about 6-8 thighs)
• 2 pounds (900g) baby potatoes, halved (red or yellow work beautifully)
• 3 tablespoons (45ml) olive oil, divided
• 4 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon (15g) fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon (15g) fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon (5g) paprika (smoked paprika adds excellent flavor)
• 1 lemon, half juiced and half sliced
• 1 teaspoon (5g) salt, plus more to taste
• 1/2 teaspoon (2.5g) freshly ground black pepper
• 1 medium onion, cut into wedges
• 2 tablespoons (30g) butter, melted (optional for extra richness)

The key to this recipe lies in the quality of your chicken—look for plump thighs with intact skin that will render beautifully during roasting. Baby potatoes are ideal as they cook at the same rate as the chicken, but you can substitute larger potatoes cut into 1-inch pieces.

Pro Tips

Season Aggressively
Don’t be shy with your seasonings for Sheet Pan Chicken and Potatoes. The generous application of herbs, salt, and pepper creates a flavorful crust on both the chicken and potatoes. For the best results, season the chicken under the skin as well as on top—this ensures flavor penetrates the meat rather than just sitting on the surface. Let the seasoned chicken sit for at least 15 minutes (or up to overnight in the refrigerator) before roasting to enhance flavor development.

Master the Sheet Pan Layout
The secret to perfectly cooked Sheet Pan Chicken and Potatoes is proper spacing. Use a large, rimmed baking sheet (18×13 inches works best) and avoid overcrowding. The chicken and potatoes need room for hot air to circulate, which is essential for achieving that sought-after crispiness. Place the chicken skin-side up in the center of the pan with potatoes arranged around the perimeter. This position allows chicken fat to drip down and flavor the surrounding potatoes.

Perfect Timing and Temperature
For that ideal combination of crispy skin and juicy meat, start roasting your Sheet Pan Chicken and Potatoes at a higher temperature (425°F/220°C) for the first 15 minutes, then reduce to 375°F (190°C) for the remaining cooking time. This initial blast of heat helps render the fat and crisp the skin. Always verify doneness with a meat thermometer—chicken thighs should reach 165°F (74°C) at their thickest part. Potatoes should be easily pierced with a fork but still hold their shape.

Instructions

Step 1: Prepare Your Ingredients
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. Pat the chicken thighs dry with paper towels—this is crucial for achieving crispy skin. In a small bowl, combine 2 tablespoons of olive oil with minced garlic, chopped rosemary, thyme, paprika, lemon juice, salt, and pepper to create your flavor base.

Step 2: Season the Chicken
Place the chicken thighs in a large bowl and pour half of the herb and oil mixture over them. Using your hands, massage the seasonings all over the chicken, including under the skin where possible. This step makes a huge difference in flavor development. Let the chicken marinate while you prepare the potatoes.

Step 3: Prepare the Potatoes
In another bowl, toss the halved potatoes and onion wedges with the remaining olive oil and herb mixture until evenly coated. Season with additional salt and pepper if desired. The generous coating ensures your potatoes will develop beautiful caramelization.

Step 4: Arrange on Sheet Pan
Arrange the seasoned chicken thighs skin-side up in the center of your prepared sheet pan, making sure they’re not touching each other. Distribute the potatoes and onions around the chicken in a single layer. Place lemon slices between the chicken pieces. If using, drizzle the melted butter over the chicken skin for extra richness and browning.

Step 5: Roast to Perfection
Place the sheet pan in the preheated oven and roast for 15 minutes at the high temperature. Then reduce heat to 375°F (190°C) and continue roasting for about 25-30 minutes longer, or until the chicken is golden brown and crispy on top and registers 165°F (74°C) on an instant-read thermometer. The potatoes should be tender when pierced with a fork.

Step 6: Rest and Serve
Remove the pan from the oven and let everything rest for 5-10 minutes before serving. This allows the juices to redistribute within the chicken, ensuring maximum tenderness. Transfer the Sheet Pan Chicken and Potatoes to a serving platter, scraping up any caramelized bits from the pan to sprinkle over the top. Garnish with additional fresh herbs if desired.

Variations

Mediterranean Style
Transform your Sheet Pan Chicken and Potatoes with Mediterranean flavors by swapping the herbs for 1 tablespoon of dried oregano and adding 1 cup of halved cherry tomatoes, 1/2 cup pitted Kalamata olives, and 1 tablespoon of capers to the sheet pan during the last 15 minutes of cooking. After roasting, crumble 1/2 cup of feta cheese over the hot dish and garnish with fresh parsley. The heat will slightly melt the feta, creating a delicious creamy-tangy complement to the roasted chicken.

Spicy Honey Mustard
For a sweet-spicy twist on basic roasted chicken and potatoes, create a glaze by mixing 3 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 tablespoon of olive oil, and 1/2 teaspoon of red pepper flakes. Use this mixture instead of the herb blend to coat the chicken. During the last 5 minutes of cooking, brush another layer of the honey-mustard mixture over the chicken for a beautiful glaze. The result is sticky, spicy-sweet chicken that pairs wonderfully with the simple roasted potatoes.

Lemon-Herb Vegetable Medley
Expand your Sheet Pan Chicken and Potatoes dinner by adding more seasonal vegetables to the mix. In autumn and winter, add 2 cups of cubed butternut squash and 1 cup of Brussels sprouts halves. In spring and summer, try 2 cups of asparagus spears (added in the last 15 minutes) and 1 cup of sliced bell peppers. The lemon and herb seasonings complement almost any vegetable, making this an adaptable dish year-round.

Storage and Serving

Storage Options
Your Sheet Pan Chicken and Potatoes can be refrigerated in an airtight container for up to 3-4 days. For best results when reheating, separate the chicken from the potatoes. Warm the potatoes in a 350°F (175°C) oven for about 10 minutes until heated through, then add the chicken for the final 5 minutes. This prevents the chicken from drying out while ensuring the potatoes regain some crispness. For longer storage, you can freeze the chicken and potatoes separately for up to 2 months, though the texture of the potatoes may change slightly upon thawing.

Serving Suggestions
Elevate your Sheet Pan Chicken and Potatoes dinner with these complementary side dishes:

• A simple green salad dressed with lemon vinaigrette provides a refreshing contrast to the rich, roasted flavors.
• Serve with a side of garlic aioli or herb-infused Greek yogurt for dipping the potatoes.
• Add warm crusty bread to soak up the flavorful pan juices.
• For a complete meal with additional vegetables, serve alongside steamed green beans or roasted broccoli tossed with parmesan.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute bone-in, skin-on chicken breasts in this Sheet Pan Chicken and Potatoes recipe, but you’ll need to adjust the cooking time. Chicken breasts cook faster than thighs and can dry out more easily. Check them at the 25-minute mark with a meat thermometer—they’re done at 165°F (74°C).

Why aren’t my potatoes getting crispy?
If your potatoes aren’t crisping up, it’s likely because the pan is overcrowded or the oven temperature isn’t high enough. Make sure you’re using a large enough sheet pan to allow some space between pieces, and verify your oven temperature with an oven thermometer. Patting the potatoes dry before roasting also helps achieve crispiness.

Can I make this recipe ahead of time?
You can prep all ingredients up to 24 hours in advance. Season the chicken and store it covered in the refrigerator, and cut the potatoes (store them in water to prevent browning, then drain and pat dry before cooking). Assemble and bake just before serving for the best texture.

What’s the best way to ensure chicken and potatoes finish cooking at the same time?
Cut potatoes into uniformly sized pieces (about 1-inch cubes for larger potatoes) and use similar-sized chicken pieces. If you notice the chicken cooking faster than the potatoes, you can remove it from the pan and continue cooking the potatoes until tender.

Can I make this dish with sweet potatoes instead?
Absolutely! Sweet potatoes work beautifully in this Sheet Pan Chicken and Potatoes recipe. Cut them slightly larger than white potatoes as they tend to cook more quickly. The sweet flavor pairs especially well with the herb-seasoned chicken.

Conclusion

This Sheet Pan Chicken and Potatoes is comfort food at its finest — simple ingredients transformed into a satisfying meal with minimal effort and maximum flavor. It’s the kind of dish that rescues weeknight dinners when time is short but you refuse to compromise on taste. The beauty lies in its simplicity and reliability—crispy, herb-scented chicken and golden potatoes that always deliver, whether for a family dinner or casual entertaining. Master this versatile recipe, and you’ll have an endlessly adaptable meal solution in your cooking repertoire that proves excellent food doesn’t require complicated techniques or endless ingredients—sometimes the most memorable meals are the simplest ones.

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