Sheet Pan Chicken and Potatoes is a one-pan meal that is both delicious and a hassle-free dinner. This one-pan wonder is not only incredibly easy to prepare, but it also delivers on flavor and texture. Juicy roasted chicken with a delicious crispy skin and crispy roasted potatoes, the onion and lemon really enhances the flavor.
Sheet Pan Chicken and Potatoes are a guaranteed crowd-pleaser, and such an easy recipe to make.
From the convenience and ease of sheet pan meals to the taste of our delicious version, you’ll want to put this recipe in your rotation.
Whether you’re cooking for your family or hosting a dinner party, sheet pan chicken and potatoes will quickly become your go-to recipe for a satisfying and effortless meal.
Placing the potatoes under the chicken allows them to soak up all the tasty juices from the chicken and lemon as it roasts, resulting in a complexity of tastes and textures.
This one recipe can be the entire meal, yet I suggest picking at least one other side dish to make this a complete meal.
To do this you can either make a side dish separately, or add in some vegetables to the pan itself. I’ll go into this more a bit later.
Why You’ll Love it: Sheet Pan Chicken and Potatoes is a delicious and hassle-free meal to make, and with such an easy clean-up.
This classic dish brings together tender and juicy chicken, with perfectly roasted potatoes, all cooked on a single sheet pan for maximum convenience.
It is a great recipe for an easy weeknight dinner or a crowd-pleaser for family gatherings – it will surely satisfy your cravings.
- Total Time: 50 Minutes
- Serves: 8
Benefits of Sheet Pan Cooking
Sheet pan cooking has become increasingly popular in recent years, and for good reason.
Not only is it a convenient way to prepare meals, but it also offers numerous benefits that make it an attractive cooking method for both beginners and experienced chefs.
Here are some of the key advantages of sheet pan dinners:
- Easy and Time-saving: One of the biggest advantages of sheet pan cooking is its simplicity, it even has minimal prep time. All you need to do is place your ingredients on a single sheet pan, season them, and pop them into the oven. This means fewer dishes to wash and less time spent in the kitchen preparing and cleaning up after meals.
- Versatility: Sheet pans can accommodate a wide variety of foods, from vegetables and meats to seafood and even desserts. You can mix different ingredients together, allowing their flavors to blend harmoniously while they roast or bake together on the same tray.
- Healthy Cooking Option: Sheet pan cooking allows you to cook with minimal oil or butter since the natural juices from your ingredients help keep everything moist during baking or roasting. It’s also an excellent way to incorporate more vegetables into your diet as you can easily roast a colorful medley alongside your protein.
- Meal Prep Made Easy: Sheet pan cooking lends itself well to meal prepping because you can prepare larger quantities at once without much extra effort. Whether you’re planning lunches for the week or feeding a large family gathering, sheet pans provide ample space for batch cooking.
- Even Cooking: The large surface area of a sheet pan ensures that heat is evenly distributed throughout your food, resulting in perfectly cooked food throughout.
These are the simple ingredients you need to make one pan chicken and potatoes.
How to Make Sheet Pan Chicken and Potatoes
- Preheat oven to 450°F. Wash and scrub potatoes, and thinly slice them to about 1/8 inch in thickness.
- Lightly brush an 18 x 13-inch sheet pan with ½ tablespoon of the olive oil (Alternatively, you can use parchment paper or aluminum foil lightly sprayed with nonstick cooking spray, to prevent sticking).
Add potatoes to the prepared baking sheet in a single layer, and sprinkle with salt.
- Place chicken thighs over the potatoes, skin side up.
- Scatter tomatoes, onions, and garlic around the chicken pieces.
- Sprinkle with dried herbs, the remaining salt, and tuck lemon wedges in between each of the chicken pieces. Drizzle with the remaining olive oil.
- Place the sheet pan into the oven and roast until tops of the chicken have a nice crispy skin and the vegetables are browned. You can check doneness by piercing with a knife (if juices run clear your chicken is done).
- Garnish with parsley or cilantro, and serve.
Add More Veggies – Try this recipe with other favorite vegetables. Suggestions include: sweet potatoes, green beans, carrots or brussels sprouts.
Switch the Spices – I always love to follow my heart when it comes to seasoning. So you can alter any of the spices to suit your preference.
Tips for Success
- Olive oil adds flavor, prevents sticking, and also helps with caramelization which will give you maximum taste. Add more if you feel the need!
- Check the cooking process at the 30 minute mark. If the tops of your chicken are cooking too fast and look almost done, cover with a sheet of tin foil for the remainder of the cook time.
- Tools Tip: To get nice even slices from your potatoes, I like using a mandolin slicer.
Can I use chicken breasts instead of thighs?
For this recipe it’s best to use bone-in chicken. By the time the potatoes and veggies cool properly, boneless chicken breasts will have dried out.
While this easy dish is a meal on its own, I do suggest picking a side dish to make this a filling and complete meal.
Here are our suggestions for easy-to-prepare side dishes to serve with your sheet pan chicken and potatoes. Whether you prefer something green, a grain-based side, or even a refreshing salad, we’ve got you covered. Let’s dive in!
To store leftovers, place in an airtight container or cover with plastic wrap, and refrigerate for up to 3 days.
Sheet Pan Chicken Thighs and Potatoes
Sheet pan chicken and potatoes is a quick and easy meal that offers both convenience and deliciousness.
The simplicity of tossing everything onto one pan and letting it roast in the oven makes this recipe a perfect option for busy weeknight dinners, or lazy weekend meals.
The combination of tender, juicy chicken with crispy, golden potatoes creates a satisfying dish that is sure to please the whole family.
With its versatility in flavors and ingredients, sheet pan chicken and potatoes allows for endless possibilities to suit different tastes and preferences.
So why not give this delicious meal a try? This one-pan chicken dinner is guaranteed to become a staple in your kitchen rotation!
More Chicken Recipes
- Grilled Greek Chicken
- Margarita Grilled Chicken
- Baked BBQ Chicken Legs
- Peri Peri Chicken
- One Pot Moroccan Stew
- Mongolian Chicken
- 1 ½ tablespoons extra-virgin olive oil, divided
- 1 ½ pounds Yukon Gold potatoes (about four large)
- 8 bone-in skin-on chicken thighs (about 3 pounds)
- 1 pint (467 g) grape or cherry tomatoes
- white onion cut into thin wedges
- 10 garlic cloves
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 lemon cut into 8 wedges
- Parsley or cilantro, to garnish
- Preheat oven to 450°F. Wash and scrub potatoes and thinly slice them to about 1/8 inch in thickness
- Lightly brush an 18 x 13-inch sheet pan with ½ tablespoon olive oil. Add potatoes and sprinkle with ½ tsp salt.
- Place chicken thighs over the potatoes, skin side up
- Scatter tomatoes, onions, and garlic around the chicken pieces.
- Sprinkle with dried herbs, the remaining salt, and tuck lemon wedges in between each of the chicken pieces. Drizzle with the remaining 1 tablespoon of olive oil.
- Place the sheet pan into the oven and roast until tops of the chicken have a nice crispy skin and the vegetables are browned. This will take approx. 45 minutes. You can check doneness by piercing with a knife (if juices run clear your chicken is done).
- Garnish with parsley or cilantro and serve.
- If you find the tops of your chicken are cooking too fast, cover with a sheet of tin foil and continue baking.
- Refrigerate leftovers for up to 3 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 275mgCarbohydrates: 22gFiber: 3gSugar: 2gProtein: 7g
Created by Tammi Roy
Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.