If you are looking for a straightforward, hearty meal that fills the kitchen with irresistible aromas and pleases every palate, the Sheet Pan Baked Chicken and Potatoes Recipe is exactly what you need. This dish combines tender, juicy chicken thighs with perfectly roasted Yukon Gold potatoes all cooked together on one pan, making preparation and cleanup a breeze. The blend of garlic, smoked paprika, and fresh herbs creates a beautiful balance of flavors that elevates a simple meal into something truly special. It’s perfect for weeknight dinners or leisurely weekend feasts, delivering comforting satisfaction in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity and freshness of the ingredients. Each one plays a crucial role, from the creamy texture of Yukon Gold potatoes to the fragrant fresh herbs that bring everything to life. These components come together effortlessly, ensuring a perfect balance of flavor and texture.
- Yukon Gold potatoes (1 pound): Their buttery flavor and firm texture roast beautifully, holding shape without drying out.
- Chicken thighs, bone-in and skin-on (6-8): Skin crisps up perfectly in the oven while the meat stays juicy and flavorful.
- Olive oil (3 tablespoons): Helps brown the chicken and potatoes and brings a lovely richness to the dish.
- Juice of 1/2 lemon: Adds a bright, zesty freshness that balances the richness of the chicken and potatoes.
- Garlic powder (1 teaspoon): Provides a warm, savory base note without overwhelming the other flavors.
- Onion powder (1 teaspoon): Adds subtle sweetness and depth to the seasoning mix.
- Smoked paprika (1 teaspoon): Gives a smoky, slightly sweet flavor that enhances the overall profile beautifully.
- Italian seasoning (1 teaspoon): A classic blend that layers in herbal complexity and a touch of earthiness.
- Salt and pepper (to taste): Essential for bringing out the natural flavors and balancing the spices.
- Poultry fresh herb mix (rosemary, sage, thyme): Fresh herbs elevate the dish’s aroma and impart an earthy, fragrant touch.
How to Make Sheet Pan Baked Chicken and Potatoes Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400 degrees Fahrenheit and placing the rack in the middle position. This ensures even heat circulation and helps everything cook uniformly. It’s a small detail that really makes a difference for both your chicken and potatoes to cook perfectly together.
Step 2: Prepare Potatoes and Chicken
Cut the Yukon Gold potatoes lengthwise into quarters; if your potatoes are large, slice them into eighths. This size helps them cook evenly alongside the chicken thighs while maintaining a nice tender yet crisp texture on the outside. Arrange both the potatoes and chicken in a single layer on a large, rimmed baking sheet. If you prefer easier cleanup, lining the sheet with foil is a smart choice.
Step 3: Season and Toss
Now comes the fun part: seasoning. Using your hands, drizzle the olive oil and squeeze in the lemon juice over the chicken and potatoes. Sprinkle on the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper generously. Then mix everything together, making sure each piece is well-coated with the flavorful blend. Finally, scatter your fresh poultry herb mix on top—some roughly chopped, some whole sprigs—for that fresh aromatic kick that only herbs can provide.
Step 4: Bake to Perfection
Place your sheet pan in the preheated oven and bake for 30 to 40 minutes. The exact time depends on the size of your chicken pieces, but you’ll want the chicken cooked through and the potatoes tender. If you want to take it a step further, switch your oven to broil for a few extra minutes at the end to get an irresistible crispy skin and golden edges on your potatoes. Just watch closely so nothing burns!
How to Serve Sheet Pan Baked Chicken and Potatoes Recipe
Garnishes
A sprinkle of fresh parsley or a few whole herb sprigs makes a simple yet elegant garnish that adds brightness and a fresh, green pop of color. You can also add a light drizzle of extra lemon juice or a pinch of flaky sea salt to finish the dish right before serving for an extra flavor boost.
Side Dishes
While this Sheet Pan Baked Chicken and Potatoes Recipe is a complete meal on its own, pairing it with a light green salad or steamed seasonal veggies creates a well-rounded dinner. Creamy mashed peas, roasted asparagus, or even a crisp coleslaw provide a lovely contrast that enhances the overall dining experience without overwhelming the main flavors.
Creative Ways to Present
For a family-style dinner, serve everything straight from the baking sheet — it’s rustic and charming. If you want to dress it up, plate the chicken and potatoes on a warm serving platter and garnish with a few lemon wedges and herb sprigs. Layering textures visually with crispy skin and soft potato corners makes the dish as inviting to the eyes as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the leftovers to room temperature before refrigerating to maintain freshness. This makes for an easy, quick meal the next day without sacrificing flavor or texture.
Freezing
If you want to keep this Sheet Pan Baked Chicken and Potatoes Recipe longer, freeze the cooked chicken and potatoes separately wrapped tightly in plastic wrap and then placed in freezer bags. They will keep well for up to 2 months. Freezing helps preserve the flavors so you can enjoy this comforting dish anytime.
Reheating
To reheat, unwrap and place leftovers on a baking sheet and warm in a 350-degree oven for 10-15 minutes. This method helps keep the chicken skin crispy and the potatoes warm without drying them out like a microwave might.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work too, but keep in mind they cook a bit faster and can dry out if overcooked. Adjust the baking time and consider marinating the breasts to keep them juicy.
Do I have to peel the Yukon Gold potatoes?
Nope! Yukon Gold potatoes have thin, tender skins that add texture and nutrients. Just give them a good scrub before cutting, and you’re good to go.
Can I prepare this recipe gluten-free?
Absolutely! All the ingredients in this recipe are naturally gluten-free, making it a great choice for those with gluten sensitivities or celiac disease.
What if I don’t have all the spices listed?
Don’t worry — this recipe is very flexible. You can swap out smoked paprika for regular paprika or omit Italian seasoning and add fresh herbs only. The flavors will still be delicious!
Is it possible to double the recipe?
Yes, doubling is easy as long as you have a large enough baking sheet or use two pans. Just be sure not to overcrowd the pan to allow hot air to circulate and roast everything evenly.
Final Thoughts
This Sheet Pan Baked Chicken and Potatoes Recipe is one of those magical meals that feels like home with every forkful. It’s simple, delicious, and downright satisfying, perfect for busy nights or relaxing weekends. I can’t wait for you to try it and enjoy that comforting blend of crispy chicken, tender potatoes, and fresh herbs that never fails to please the soul. Happy cooking!
Print
Sheet Pan Baked Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Sheet Pan Baked Chicken and Potatoes recipe is a simple, flavorful one-pan dinner perfect for a busy weeknight. Juicy bone-in, skin-on chicken thighs are seasoned with a fragrant blend of garlic, onion, smoked paprika, and Italian herbs, then roasted alongside tender Yukon Gold potatoes. The fresh poultry herb mix adds a bright, aromatic finish. Everything comes together on a single sheet pan for easy prep and cleanup, delivering crispy-skinned chicken with perfectly roasted potatoes in about 50 minutes.
Ingredients
Main Ingredients
- 1 pound Yukon Gold potatoes (peeled if desired)
- 6–8 bone-in, skin-on chicken thighs
Seasonings and Oil
- 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 & pepper to taste
Herbs
- 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 roasting.
- Prepare Potatoes and Chicken: Cut the Yukon Gold potatoes lengthwise into quarters (or eighths if large). Arrange them on a large rimmed baking sheet along with the chicken thighs. Lining the pan with foil is optional for easier cleanup.
- Season Everything: Use your hands to coat the chicken and potatoes evenly with the olive oil and lemon juice. Sprinkle on the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Toss well to combine. Then scatter the poultry herb mix over the chicken and potatoes, chopping some herbs and leaving others whole for added flavor and aroma.
- Bake to Perfection: Roast in the preheated oven for 30-40 minutes, or until the chicken is fully cooked and the potatoes are tender. Cooking time varies slightly depending on the size of the chicken thighs.
- Crisp the Skin: If desired, switch your oven to broil for a few minutes at the end of cooking to crisp up the chicken skin and potatoes, keeping a close watch to prevent burning. Remove from oven and let rest briefly before serving.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and juicy texture.
- Yukon Gold potatoes are preferred for their creamy texture and even roasting.
- Chopping some of the fresh herbs while leaving some sprigs whole adds texture and aroma.
- Baking at 400°F ensures the chicken cooks through while getting crispy skin.
- Broiling at the end is optional but recommended for extra crispiness.
- Line your baking sheet with foil or parchment paper for easier cleanup.
