Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes is a simple, wholesome, and flavorful dinner that’s ready in under an hour. Juicy chicken breasts and crispy, golden potatoes are seasoned to perfection and roasted together on a single pan—making cleanup a breeze. It’s a go-to weeknight meal that doesn’t skimp on comfort or taste.

Why You’ll Love This Recipe

• Easy to prepare with minimal dishes to clean
• Perfectly seasoned and roasted for maximum flavor
• Ready in about 40 minutes
• Great for meal prep or a quick dinner
• Adaptable with your favorite vegetables and spices

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs
• Baby potatoes, halved or quartered
• Olive oil
• Garlic powder
• Paprika
• Italian seasoning
• Salt and pepper
• Fresh parsley for garnish

Directions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper.
3. Season the chicken breasts with the same spice mixture or additional olive oil and spices.
4. Arrange the chicken and potatoes in a single layer on the baking sheet.
5. Bake for 25–30 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and potatoes are golden and tender.
6. Garnish with chopped fresh parsley and serve hot.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes

Variations

• Use sweet potatoes for a different flavor and extra nutrients
• Add vegetables like carrots, bell peppers, or zucchini
• Swap chicken breasts for thighs or drumsticks
• Try different spice blends such as Cajun or lemon-herb
• Add a sprinkle of parmesan cheese before roasting

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• To freeze, cool completely and store in freezer-safe bags for up to 3 months
• Reheat in a 350°F oven for 15–20 minutes or microwave individual portions until warmed through

FAQs

How do I know when the chicken is fully cooked?

Chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check.

Can I use bone-in chicken pieces?

Yes, just increase the baking time by about 10–15 minutes and check the internal temperature.

Do I need to peel the potatoes?

No, just scrub them clean. The skins add great texture and nutrients.

Can I make this recipe ahead of time?

Yes, you can prep the ingredients and refrigerate them separately. Assemble and roast when ready to eat.

Can I add other vegetables to the pan?

Definitely! Just make sure they’re cut to a similar size for even cooking.

What can I serve with sheet pan chicken and potatoes?

It pairs well with a green salad, roasted veggies, or a simple garlic bread.

Can I use frozen chicken?

It’s best to thaw chicken before roasting for even cooking and better texture.

What spices work well in this recipe?

Try rosemary, thyme, smoked paprika, or chili flakes for variety.

Is this dish good for meal prep?

Yes, it stores and reheats well—great for lunchboxes or busy nights.

Can I cook this on aluminum foil?

Yes, aluminum foil works well and helps with cleanup, though parchment paper helps crisp the potatoes better.

Conclusion

Sheet Pan Chicken and Potatoes is the ultimate fuss-free dinner—simple, satisfying, and full of flavor. With easy cleanup and endless ways to customize, it’s a dish you’ll find yourself making again and again. Whether it’s a busy weeknight or a laid-back weekend, this one-pan meal delivers every time.

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