If you’re looking for a comforting, fuss-free dinner that impresses with its golden, crispy chicken and tender, flavorful potatoes, this Sheet Pan Baked Chicken and Potatoes Recipe is an absolute winner. It’s a one-pan wonder that combines juicy, well-seasoned chicken thighs with perfectly roasted Yukon Gold potatoes, infused with fresh herbs and a blend of spices. The simplicity of this recipe makes it perfect for busy weeknights, yet it’s elegant enough for a casual dinner with friends. Trust me, once you try this, it’s going to become your go-to meal for easy, hearty cooking that packs a ton of flavor.
Ingredients You’ll Need
Everything about this Sheet Pan Baked Chicken and Potatoes Recipe celebrates simple, wholesome ingredients that work beautifully together. Each item plays a crucial role: the potatoes provide a creamy inside with a crisp outside; the chicken delivers juicy richness; and the herbs and spices bring that irresistible aroma and taste that keeps you coming back for seconds.
- Yukon Gold potatoes (1 pound): Their creamy texture and buttery flavor make them ideal for roasting, and peeling is optional based on your preference.
- Chicken thighs (6-8, bone-in, skin on): The skin crisps up beautifully in the oven, locking in the juicy, tender meat underneath.
- Olive oil (3 tablespoons): Helps achieve that golden crispiness on both chicken and potatoes while adding a subtle fruity richness.
- Lemon juice (juice of 1/2 lemon): Adds a bright, fresh tang that balances the hearty ingredients beautifully.
- Garlic powder (1 teaspoon): Infuses a warm, savory depth without the bite of fresh garlic.
- Onion powder (1 teaspoon): Adds mild sweetness and savory notes that enhance the overall flavor profile.
- Smoked paprika (1 teaspoon): Brings smoky warmth and a gorgeous color to both the chicken and potatoes.
- Italian seasoning (1 teaspoon): A fragrant blend of herbs that ties together the savory layers in this dish.
- Salt & pepper (to taste): Essential seasonings that elevate every other ingredient.
- Poultry fresh herb mix (rosemary, sage, thyme): Fresh herbs layer in complexity and farmhouse charm, with both chopped and whole sprigs scattered across for aroma and presentation.
How to Make Sheet Pan Baked Chicken and Potatoes Recipe
Step 1: Prepare Your Oven and Rack
Start by preheating your oven to 400°F (204°C) and placing the rack in the middle position. This ensures even cooking and gives your chicken that golden, crispy skin everyone loves. Having the oven hot and ready is key for roasting the chicken and potatoes to perfection in one go.
Step 2: Prep the Potatoes and Arrange on the Pan
Slice the Yukon Gold potatoes lengthwise into quarters; if your potatoes are on the larger side, cut them into eighths. They roast more evenly and get wonderfully crispy this way. Spread them out on a large rimmed baking sheet—lining it with foil can make cleanup easier but isn’t necessary. Add the chicken thighs right alongside the potatoes. This one-pan layout maximizes flavor as everything cooks together.
Step 3: Coat and Season Thoroughly
Now for the fun part — use your hands to toss the chicken and potatoes with olive oil and fresh lemon juice. This not only helps the seasoning stick but also brightens the dish. Sprinkle over your garlic powder, onion powder, smoked paprika, Italian seasoning, and a healthy pinch of salt and pepper. Make sure everything gets evenly coated so every bite bursts with flavor. Scatter fresh poultry herbs on top, roughly chopping some and leaving others whole for that rustic touch.
Step 4: Bake Until Golden and Juicy
Pop the baking sheet in the oven and roast for 30 to 40 minutes. Cooking times will vary based on the size of your chicken pieces, but you’re looking for thoroughly cooked chicken with crisp skin and tender potatoes. If you want to step up the crisp factor, a quick broil for a few minutes at the end will make the skin crackle and the potatoes even more irresistible.
How to Serve Sheet Pan Baked Chicken and Potatoes Recipe
Garnishes
A sprinkle of fresh chopped parsley or a bit of lemon zest on top just before serving can elevate the dish. These little bursts of color and freshness brighten the hearty flavors and add an inviting aroma right to the table.
Side Dishes
Because this chicken and potatoes recipe is so well-rounded, you can pair it with a crisp green salad or some steamed vegetables to add a fresh and light contrast. Roasted asparagus or a simple arugula salad dressed with lemon vinaigrette complement the rich flavors perfectly and keep things balanced.
Creative Ways to Present
For a fun twist, try serving the chicken and potatoes on a wooden board garnished with extra herbs and lemon wedges. Or arrange the potatoes on one side and chicken on the other on your plate to showcase the beautiful, golden hues and make it visually appealing for guests.
Make Ahead and Storage
Storing Leftovers
This Sheet Pan Baked Chicken and Potatoes Recipe keeps well in the refrigerator for up to 3 days. Store leftovers in an airtight container to maintain freshness, making it a great next-day lunch or easy dinner option.
Freezing
You can freeze cooked chicken and potatoes, although the texture of the potatoes might change slightly upon reheating. Pack them tightly in freezer-safe containers or bags for up to 2 months, and thaw overnight in the refrigerator before reheating.
Reheating
To bring leftovers back to life, reheat in a 350°F oven until warmed through and crispy again. Avoid microwaving if you want to retain the lovely crispiness of both the chicken skin and potatoes.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but keep in mind they cook faster and are leaner, so watch the cook time closely to avoid drying them out. You also might not get the same level of crispiness that skin-on thighs provide.
Do I have to peel the potatoes?
Not at all. Yukon Gold potatoes have thin, tender skins that roast nicely and add texture. Peeling is a matter of personal preference, but leaving the skins on saves time and boosts nutrients.
Can I add other vegetables to the sheet pan?
For sure! Vegetables like carrots, Brussels sprouts, or green beans can be added. Just consider the different cooking times and add them accordingly so everything finishes perfectly together.
Is it possible to make this recipe gluten-free?
Yes, this entire recipe is naturally gluten-free since it uses whole foods and seasonings without gluten-containing ingredients. Just double-check your spice blends if you’re buying pre-mixed to be certain.
How do I know when the chicken is fully cooked?
The best way is to check that the internal temperature reaches 165°F (74°C). The juices should run clear, and the meat should feel firm but juicy. A meat thermometer is a handy tool for this!
Final Thoughts
This Sheet Pan Baked Chicken and Potatoes Recipe is the kind of dish that feels like a warm hug on a plate—comforting, flavorful, and effortless. It’s perfect for those days you want dinner ready without fuss but still crave something special. I can’t wait for you to try it, share it, and make it a centerpiece of your weeknight dinners. Once you do, it’s a recipe that’ll keep calling you back!
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 Dish
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Baked Chicken and Potatoes recipe is a simple, hearty meal perfect for busy weeknights. Juicy chicken thighs are seasoned with a flavorful blend of smoked paprika, garlic, and Italian herbs, and roasted alongside tender Yukon Gold potatoes. The use of fresh poultry herbs like rosemary, sage, and thyme adds an aromatic touch. With minimal prep and straightforward baking, this dish delivers a comforting, crispy-skinned chicken and perfectly roasted potatoes all on one pan.
Ingredients
Chicken and Potatoes
- 1 pound Yukon Gold potatoes (peeled if desired)
- 6–8 bone-in, skin-on chicken thighs
Seasoning and Marinade
- 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 heat distribution during baking.
- Prepare Potatoes and Chicken: Cut the Yukon Gold potatoes lengthwise into quarters or eighths if large. Place the cut potatoes and chicken thighs on a large rimmed baking sheet. You can line the sheet with foil for easier cleanup.
- Season and Toss: Drizzle the olive oil and lemon juice over the chicken and potatoes. Sprinkle garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper evenly over all. Using your hands, toss and coat everything thoroughly to ensure every piece is well seasoned. Scatter the poultry herb mix over the chicken and potatoes, chopping some herbs and leaving others whole for added aroma.
- Bake and Crisp: Bake in the preheated oven for 30 to 40 minutes, depending on the size of the chicken thighs, until the chicken is cooked through and the potatoes are tender. For extra crispy skin and roasted potatoes, broil for a few minutes at the end of cooking, watching closely to avoid burning.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture but can substitute with boneless if preferred; adjust cooking time accordingly.
- Yukon Gold potatoes hold shape well and have a buttery flavor; russet or red potatoes can also be used.
- Line your baking sheet with foil or parchment paper for easier cleanup.
- Broiling at the end helps achieve a crispy skin and golden potatoes—keep a close eye to prevent burning.
- Fresh poultry herbs like rosemary, sage, and thyme can be substituted with dried herbs if fresh are unavailable, using about 1 teaspoon each dried.
