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Sheet Pan Chicken And Potatoes is a fuss-free, healthy one-pan dinner that brings golden oven-roasted potatoes and garlic herb chicken together in under an hour.
When I first whipped up this Sheet Pan Chicken And Potatoes back in early spring, I was craving something simple yet satisfying. The beauty of this oven-roasted meal is in its effortless prep—toss everything on a rimmed baking sheet, slide it into the oven, and voilà: a complete dinner. With just pantry staples, fresh herbs, and a drizzle of olive oil, you get tender, perfectly baked chicken and crispy, roasted potatoes. Whether you’re folding meal prep into your Sunday routine or looking for an easy weeknight dinner, this recipe fits the bill—healthy enough for a balanced diet, yet totally family-friendly.
Why You’ll Love This Sheet Pan Chicken And Potatoes
- One-pan cleanup—ditch the sink full of pots and pans.
- Ready in about 1 hour from start to finish (including resting time).
- Balanced macros: roughly 30g protein and 25g carbs per serving—simple and healthy.
- Meal prep magic—portion into containers for lunches or dinners all week.
- Oven-roasted flavor—the high heat crisps skin and caramelizes potatoes.
- Garlic herb seasoning—uses pantry favorites for big taste.
- Versatile veggies—swap or add carrots, brussels sprouts, or peppers.
- Crowd-pleaser—kids and grown-ups both dive in!
Ingredients for Sheet Pan Chicken And Potatoes
- 4 bone-in, skin-on chicken thighs (about 2 pounds) – choose pasture-raised or organic for richer flavor.
- 1½ pounds baby potatoes (Yukon Gold or red), halved – aim for uniform pieces so they roast evenly.
- 3 tablespoons extra-virgin olive oil (or avocado oil) – enough to coat chicken and potatoes.
- 1½ teaspoons kosher salt – cut to 1 teaspoon for lower-sodium diets.
- 1 teaspoon freshly ground black pepper.
- 1 teaspoon smoked paprika (or sweet paprika) – adds a warm, roasted note.
- 2 teaspoons dried oregano (or Italian seasoning) – swap with 1 tablespoon chopped fresh herbs if you like.
- 4 garlic cloves, minced (about 1 tablespoon) – jar-minced works in a pinch.
- 1 lemon, zested and juiced – optional but brightens the dish.
- 2 tablespoons chopped fresh parsley or cilantro (for garnish).
Tip: For extra-crispy taters, toss them in 1 teaspoon cornstarch before oil.
Directions
- Preheat & Prep
Preheat oven to 425°F (218°C). Line a rimmed half-sheet pan with foil or parchment—makes cleanup a breeze. - Mix the Marinade
In a large bowl, whisk together olive oil, salt, pepper, paprika, oregano, garlic, lemon zest, and juice. This blend is your garlic herb flavor bomb. - Season Potatoes
Add halved potatoes to half of the marinade, tossing until each piece is well coated. Spread them out on the sheet pan in a single layer—crowding causes steaming, not roasting. - Prep the Chicken
Pat chicken thighs very dry with paper towels—dry skin equals crisp skin. Rub the remaining marinade all over the thighs, pressing it under the skin too. - Arrange & Bake
Nestle chicken skin-side up among the potatoes, leaving a bit of space between pieces. Slide onto the center rack of the oven. - Roast Away
Bake for 35–40 minutes, until potatoes are fork-tender and chicken reaches 165°F (74°C) internally. Look for golden-brown skin and caramelized edges on the potatoes. - Broil for Crunch (Optional)
For extra-crisp chicken skin, switch oven to broil for the final 2–3 minutes—keep an eye on it so nothing burns. - Rest & Garnish
Remove the pan, let everything rest for 5 minutes (this locks in juices), then sprinkle chopped parsley over the top.
Servings & Timing
Yield: 4 hearty servings
Prep Time: 15 minutes
Marinate/Rest Time: 10–15 minutes (optional)
Cook Time: 40 minutes
Total Time: ~1 hour from start to finish
Variations
- Swap thighs for boneless, skinless chicken breasts—reduce bake time by 10–12 minutes.
- Add sweet potatoes and diced carrots for a fall harvest twist.
- Toss in brussels sprouts and a splash of balsamic vinegar before baking.
- Stir in cherry tomatoes during the last 10 minutes for juicy pops.
- Heat lovers, sprinkle red pepper flakes and cayenne into the seasoning mix.
- For a Mediterranean angle, swap oregano for thyme and add kalamata olives after baking.
Storage & Reheating
Refrigerator: Store chicken and potatoes in an airtight container for up to 4 days.
Freezer: Freeze portions separately for up to 2 months—thaw overnight in the fridge.
Reheating: Warm in a 350°F oven for 10–12 minutes to revive crispiness, or microwave briefly then broil for a minute.
Make-Ahead: Marinate chicken and chop potatoes up to 24 hours ahead—assemble on the sheet pan just before baking.
Notes
- I tested this recipe in three different ovens and found that a rimmed sheet pan (not a flat one) prevents drips and hot spots.
- Drying the chicken skin thoroughly with paper towels is non-negotiable for crispness.
- A tiny dusting of cornstarch on potatoes gives them that restaurant-style crunch.
- If you like more tang, increase lemon juice to 2 tablespoons or add a squeeze at the end.
- Gluten-free friendly—just check your paprika and seasoning blend labels.
FAQs
Q: Can I use drumsticks instead of thighs?
A: Yes—you’ll need about 1¾ pounds of drumsticks; bake for a few minutes longer until the internal temp hits 165°F.
Q: What’s the best way to avoid soggy potatoes?
A: Cut them evenly, give each piece plenty of space, and use high heat so they roast, not steam.
Q: Can I prep this recipe the night before?
A: Absolutely—marinate chicken and toss spuds in oil ahead of time; cover and refrigerate, then bake when you’re ready.
Q: How do I know the chicken is cooked through?
A: An instant-read thermometer should register 165°F at the thickest point, just under the skin.
Q: Is this recipe gluten-free?
A: Yes—just be sure your paprika and dried herb mix have no hidden additives.
Q: Can I swap olive oil for butter?
A: You can, but butter tends to burn at high temps—use ghee if you prefer a richer taste.
Q: How do I make the potatoes extra crispy?
A: Toss them in 1 teaspoon of cornstarch before oiling; give them a flip halfway through baking.
Conclusion
This Sheet Pan Chicken And Potatoes recipe checks all the boxes: simple prep, healthy balance, and minimal cleanup. Give it a whirl on your next busy night—we’d love to hear how it turned out! Drop a comment below, tag your photos with #OnePanMagic, or explore more easy dinner ideas in my recipe index. Enjoy!
Sheet Pan Chicken And Potatoes
Ingredients
- 4 bone-in, skin-on chicken thighs chicken thighs choose pasture-raised or organic for richer flavor
- 1½ pounds baby potatoes (Yukon Gold or red) halved - aim for uniform pieces so they roast evenly
- 3 tablespoons extra-virgin olive oil (or avocado oil) enough to coat chicken and potatoes
- 1½ teaspoons kosher salt cut to 1 teaspoon for lower-sodium diets
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (or sweet paprika) adds a warm, roasted note
- 2 teaspoons dried oregano (or Italian seasoning) swap with 1 tablespoon chopped fresh herbs if you like
- 4 cloves garlic cloves minced - jar-minced works in a pinch
- 1 lemon lemon zested and juiced - optional but brightens the dish
- 2 tablespoons chopped fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 425°F (218°C). Line a rimmed half-sheet pan with foil or parchment—makes cleanup a breeze.
- In a large bowl, whisk together olive oil, salt, pepper, paprika, oregano, garlic, lemon zest, and juice. This blend is your garlic herb flavor bomb.
- Add halved potatoes to half of the marinade, tossing until each piece is well coated. Spread them out on the sheet pan in a single layer—crowding causes steaming, not roasting.
- Pat chicken thighs very dry with paper towels—dry skin equals crisp skin. Rub the remaining marinade all over the thighs, pressing it under the skin too.
- Nestle chicken skin-side up among the potatoes, leaving a bit of space between pieces. Slide onto the center rack of the oven.
- Bake for 35–40 minutes, until potatoes are fork-tender and chicken reaches 165°F (74°C) internally. Look for golden-brown skin and caramelized edges on the potatoes.
- For extra-crisp chicken skin, switch oven to broil for the final 2–3 minutes—keep an eye on it so nothing burns.
- Remove the pan, let everything rest for 5 minutes (this locks in juices), then sprinkle chopped parsley over the top.
