Sheet Pan Chicken and Potatoes

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I can’t tell you how many times this dish has saved my evening. Sheet Pan Chicken and Potatoes is the kind of dinner that feels like a warm hug after a long day. It’s comforting, hearty, and flavorful in all the right ways. Best of all, it’s unbelievably simple. I toss everything on a pan, season it generously, and let the oven do its magic. The aroma alone is enough to draw everyone to the kitchen.

There’s something deeply satisfying about golden, crispy potatoes and perfectly seasoned chicken thighs roasted together until they practically melt in your mouth. The skin crisps up, the juices soak into the potatoes, and you end up with the kind of meal that makes you feel like you’ve done something special even if it only took 15 minutes to prep. I’ve tried dozens of sheet pan meals, but this one stays in regular rotation for a reason.

Sometimes I make it with garlic butter, other times I switch it up with lemon and herbs. No matter how I tweak it, it always hits the spot. It’s also one of the few meals that pleases everyone at the table, including the picky eaters. And if you’re anything like me, you’ll love that there’s barely any cleanup afterwards.

Why You’ll Love This Sheet Pan Chicken and Potatoes

This dish is a lifesaver on busy nights, but it’s also special enough for casual weekend dinners. You get crispy-on-the-outside, tender-on-the-inside chicken, and golden potatoes all from one pan. The beauty is in its simplicity: minimal ingredients, maximum flavor, and no need for side dishes unless you want to get fancy.

Plus, the flavors are endlessly adaptable. You can use different herbs, swap the potatoes for sweet potatoes or carrots, and make it your own. It’s gluten-free, budget-friendly, and full of real, wholesome ingredients. This recipe is also a great pair with hearty dishes like one pot smoked sausage pasta or a side of cheesy brussels sprout bake if you’re feeding a crowd. It’s no wonder this recipe has become a staple in my kitchen.

Ingredients

Chicken thighs: I always go for bone-in, skin-on chicken thighs for the most flavor and juiciness. The skin crisps up beautifully in the oven, and the meat stays tender throughout.

Baby potatoes: These roast up perfectly with crispy edges and soft centers. Their size is ideal for even cooking without cutting.

Olive oil: Essential for that golden roast and to help the seasonings stick. I use a generous drizzle to coat everything well.

Garlic cloves: Smashed and roasted whole, they turn sweet and mellow in the oven and add a warm, aromatic layer to the dish.

Fresh rosemary: It infuses both the chicken and potatoes with a woodsy, herby depth that makes this dish extra cozy.

Salt and pepper: The simplest yet most vital ingredients to bring everything to life. I season generously with both.

Paprika: Adds a gentle smokiness and a hint of color to the dish.

How to Make Sheet Pan Chicken and Potatoes

Step 1: Preheat and Prep the Pan

Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with oil to prevent sticking and make cleanup easier.

Step 2: Season the Chicken

Pat the chicken thighs dry with paper towels. Place them in a bowl and drizzle with olive oil. Add salt, pepper, paprika, and chopped rosemary. Rub the seasonings into the chicken thoroughly so every bite is full of flavor.

Step 3: Toss the Potatoes

In another bowl, toss the halved baby potatoes with olive oil, more rosemary, salt, and pepper. Give them a good mix so they’re evenly coated.

Step 4: Arrange on the Sheet Pan

Place the seasoned chicken thighs skin-side up on one half of the sheet pan. Spread the potatoes out on the other half. Tuck a few smashed garlic cloves in between.

Step 5: Roast to Perfection

Slide the pan into the oven and roast for about 40 to 45 minutes. Halfway through, stir the potatoes and baste the chicken with its own juices. The chicken should reach an internal temp of 165°F and the potatoes should be golden and crisp.

Step 6: Serve and Enjoy

Let everything rest for 5 minutes after baking. Serve directly from the sheet pan or plate it up for a more formal presentation. Either way, get ready for rave reviews.

Recipe Variations and Possible Substitutions

If you’re short on chicken thighs, bone-in drumsticks work beautifully too. You can also make this recipe with boneless, skinless chicken breasts or thighs—just reduce the baking time to prevent drying out. Swap baby potatoes for chopped Yukon Golds, red potatoes, or even sweet potatoes if you’re craving something a little sweeter.

Not a fan of rosemary? Use thyme, oregano, or a mix of Italian herbs instead. For a flavor twist, try adding a splash of lemon juice or a sprinkle of parmesan during the last few minutes of baking. And if garlic cloves feel too strong, a few dashes of garlic powder still give you that savory kick.

Serving and Pairing Suggestions

This dish is hearty enough to stand alone, but I love serving it with a crisp green salad tossed in lemon vinaigrette or a warm slice of crusty bread to mop up the juices. For a cozy winter meal, pair it with creamy mashed cauliflower or roasted carrots. In summer, a side of creamy broccoli pasta brings a light, satisfying balance.

Wine lovers can pour a glass of chilled white wine like a Sauvignon Blanc or go with something bolder like a Pinot Noir if using herbs like thyme or oregano.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I like to use the oven or an air fryer so the skin gets a bit of its crisp back. Set the oven to 375°F and warm for 10-15 minutes. You can also use the microwave in a pinch, but the texture might soften.

The potatoes reheat well too, especially in a skillet with a small splash of oil. This is one of those meals that tastes just as comforting the next day.

FAQs

How long does it take to cook Sheet Pan Chicken and Potatoes?

It typically takes about 40 to 45 minutes in a 425°F oven. If you’re using boneless cuts or smaller potato pieces, you can shave off a few minutes.

Can I make Sheet Pan Chicken and Potatoes ahead of time?

Yes, you can prep the chicken and potatoes with the seasoning a few hours in advance and keep them refrigerated until you’re ready to roast.

What other vegetables can I use in Sheet Pan Chicken and Potatoes?

Try carrots, brussels sprouts, or bell peppers. Just make sure they can handle the same roasting time as the chicken and potatoes.

Can I use frozen chicken for Sheet Pan Chicken and Potatoes?

For best results, thaw the chicken completely before roasting. Cooking from frozen can lead to uneven texture and under-seasoned results.

Is Sheet Pan Chicken and Potatoes gluten-free?

Yes, as long as you use gluten-free seasonings and oils, this recipe is naturally gluten-free and perfect for those avoiding gluten.

Related Recipe You’ll Like

If you enjoyed this sheet pan dinner, you’ll definitely want to check out the one-pan chicken with buttered noodles. It delivers the same convenience and comfort, but with a buttery pasta twist. Another one to save is grilled chicken broccoli bowls with creamy garlic sauce—the flavors are fresh, bold, and ideal for meal prep.

Save and Share for Later

If this Sheet Pan Chicken and Potatoes recipe made your dinner easier or tastier, don’t keep it to yourself! Save it to your favorite board on Pinterest so you can find it again in a pinch. Share the link with a friend who needs a go-to easy dinner, or post a photo of your version on Instagram and tag us so we can see your masterpiece.

Easy meals that taste this good deserve a spot in every kitchen. Happy cooking!

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