If you are looking for a straightforward yet incredibly satisfying meal, the Sheet Pan Baked Chicken and Potatoes Recipe will quickly become one of your favorites. This dish combines tender, juicy chicken thighs with crispy, golden potatoes all roasted together with fragrant herbs and spices. It’s a perfect example of comfort food that’s fuss-free to prepare yet full of bold flavors that will have everyone at the table asking for seconds. The simplicity of using a single sheet pan means less cleanup, making it an ideal weeknight dinner or a hearty meal to impress guests without breaking a sweat.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in building layers of flavor and texture. From the creamy potatoes to the crispy skin on the chicken thighs, every element is designed to complement one another perfectly.
- Yukon Gold potatoes: These potatoes offer a buttery texture and hold their shape beautifully when roasted.
- Chicken thighs with skin and bone-in: Using bone-in and skin-on thighs ensures juicy meat and irresistibly crispy skin.
- Olive oil: Helps the seasoning stick and adds a subtle fruity richness to the dish.
- Juice of 1/2 lemon: Adds a bright acidity that cuts through the richness of the chicken and potatoes.
- Garlic powder: Brings a mellow, slightly sweet garlic flavor without overpowering the dish.
- Onion powder: Enhances the savory depth with a gentle onion essence.
- Smoked paprika: Adds warmth and a subtle smoky touch, elevating the overall flavor profile.
- Italian seasoning: A blend of herbs that introduces aromatic notes, complementing the poultry herb mix perfectly.
- Salt and pepper: Essential seasoning to balance and bring all the flavors together.
- Poultry fresh herb mix (rosemary, sage, thyme): Fresh herbs infuse the dish with earthy, fragrant layers that make each bite memorable.
How to Make Sheet Pan Baked Chicken and Potatoes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400°F and positioning the rack in the middle. This ensures even cooking and helps the chicken skin crisp up nicely without burning. If you like, line your baking sheet with foil to make cleanup a breeze.
Step 2: Cut the Potatoes
Cut your Yukon Gold potatoes lengthwise into quarters to ensure they cook evenly alongside the chicken. If you have large potatoes, cutting them into eighths will help them roast through without leaving any undercooked pieces. Place the potato pieces directly on the rimmed baking sheet.
Step 3: Add the Chicken and Season
Place your bone-in, skin-on chicken thighs on the baking sheet with the potatoes. Using your hands, drizzle the olive oil and lemon juice over everything to coat each piece. Next, sprinkle your seasonings – garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper – across the chicken and potatoes, then give everything a good toss with your hands to make sure every bite is packed with flavor. Scatter the fresh poultry herb mix over the top, chopping some herbs while leaving others whole for both flavor intensity and visual appeal.
Step 4: Bake and Crisp
Pop your sheet pan into the oven and bake for 30 to 40 minutes. Cooking time will depend on the size of your chicken thighs, so keep an eye for cooked-through meat and tender potatoes. For an extra golden, crispy finish, consider broiling the dish for 2 to 3 minutes at the end. This step gives the chicken skin a wonderful crunch and the potatoes a delightful texture that makes this Sheet Pan Baked Chicken and Potatoes Recipe so addictive.
How to Serve Sheet Pan Baked Chicken and Potatoes Recipe
Garnishes
Add a fresh pop of color and brightness by sprinkling chopped parsley or a little lemon zest just before serving. These simple garnishes elevate the dish visually and flavor-wise with a fresh, lively contrast to the roasted ingredients.
Side Dishes
Although this recipe stands well on its own, pairing it with a simple green salad or steamed vegetables like broccoli or green beans adds some crunch and balance. A side of crusty bread is also fantastic to soak up the delicious pan juices that develop during roasting.
Creative Ways to Present
For a more festive presentation, serve the chicken and potatoes on a large wooden board or platter, scatter the roasted herbs on top, and serve lemon wedges on the side. This rustic approach makes the meal feel like a special occasion and encourages sharing, perfect for family dinners or casual entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. The chicken and potatoes hold their flavor well and can be easily reheated for quick lunches or dinners.
Freezing
If you want to keep this Sheet Pan Baked Chicken and Potatoes Recipe on hand for longer, freeze leftovers in a freezer-safe container for up to 2 months. For the best texture, separate the chicken and potatoes into portions before freezing.
Reheating
Reheat leftovers in a preheated oven at 350°F for about 15-20 minutes or until warmed through. This method helps keep the chicken skin crispier than microwaving, and it refreshes the roasted potatoes beautifully.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, though chicken breasts tend to cook faster and can dry out if overcooked. Keep a close eye on the cooking time and consider marinating the breasts beforehand for extra juiciness.
What if I don’t have fresh herbs? Can I use dried?
Yes, dried herbs work fine in a pinch. Use about one-third of the amount compared to fresh herbs since dried herbs are more concentrated in flavor.
Is it necessary to peel the potatoes?
Not at all! The skins add texture, nutrients, and flavor. Just make sure to wash them well if you choose to leave the skins on.
Can I add other vegetables to the sheet pan?
Definitely. Vegetables like carrots, Brussels sprouts, or bell peppers roast well alongside chicken and potatoes, just adjust their size so everything finishes cooking evenly.
How can I tell when the chicken is fully cooked?
The safest way is to use a meat thermometer; chicken is done at 165°F internal temperature. Otherwise, check that the juices run clear when you cut into the thickest part of the thigh.
Final Thoughts
This Sheet Pan Baked Chicken and Potatoes Recipe is a true winner for anyone who enjoys hearty, flavorful meals without the hassle. The ease of preparation paired with the satisfying textures and aromas make it a go-to recipe to keep in your culinary rotation. Give it a try soon—you might just find it becoming your new favorite weeknight dinner to share with family and friends.
Print
Sheet Pan Baked Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Baked Chicken and Potatoes recipe is a simple, flavorful, and hearty meal perfect for weeknights. With tender chicken thighs seasoned with garlic, smoked paprika, and Italian herbs, paired with crispy Yukon Gold potatoes, it offers a delicious and convenient one-pan dinner that requires minimal prep and cleanup.
Ingredients
Protein
- 6–8 chicken thighs (bone-in, skin on)
Vegetables
- 1 pound Yukon Gold potatoes (peeled if desired)
Seasonings and Oils
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 package poultry fresh herb mix (rosemary, sage, thyme)
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even cooking.
- Prepare the potatoes and chicken. Cut the Yukon Gold potatoes lengthwise into quarters; if your potatoes are large, cut them into eighths. Arrange the potatoes and chicken thighs on a large, rimmed baking sheet. You can line the sheet with foil for easier cleanup if desired.
- Season everything. Drizzle the olive oil and lemon juice over the chicken and potatoes. Use your hands to coat all pieces evenly. Sprinkle garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper over everything. Toss the chicken and potatoes thoroughly to ensure every piece is well seasoned. Finally, scatter the poultry fresh herb mix, chopping some herbs and leaving some sprigs whole for added flavor and aroma.
- Bake until cooked. Place the baking sheet in the oven and bake for 30-40 minutes, depending on the size of your chicken thighs. The chicken should be cooked through with an internal temperature of 165°F (74°C). If the skin and potatoes need additional crispiness, broil them for a few minutes to achieve a golden, crispy finish.
Notes
- Use a meat thermometer to check the chicken’s internal temperature to ensure it is fully cooked.
- For easier cleanup, line the baking sheet with aluminum foil or parchment paper.
- Feel free to substitute chicken thighs with breasts, but adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding other root vegetables like carrots or parsnips can enhance the dish.
