Sheet Pan Chicken and Potatoes
Sheet Pan Chicken and Potatoes is a one-pan meal that combines juicy, seasoned chicken with crispy roasted potatoes and optional vegetables for an easy, flavorful dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp fresh lemon juice (optional)
- Fresh parsley for garnish (optional)
- Optional add-ins: 1 cup baby carrots, 1 red onion sliced, or 1 bell pepper sliced
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss potatoes (and any optional vegetables) with half of the olive oil, garlic powder, paprika, thyme, salt, and pepper.
- Rub chicken thighs with remaining olive oil and season on both sides with the same spices.
- Arrange chicken and potatoes on the baking sheet in a single layer.
- Bake for 35–45 minutes, or until chicken is cooked through (internal temp 165°F/74°C) and potatoes are golden and tender.
- Optional: broil for the last 2–3 minutes for extra crispiness.
- Drizzle with lemon juice and garnish with fresh parsley before serving.
Notes
- Use chicken breasts if preferred, but reduce baking time to avoid drying out.
- Cut vegetables uniformly to ensure even cooking.
- Customize seasoning with rosemary, Italian seasoning, or chili flakes for variety.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 410
- Sugar: 2g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Find it online: https://ukfinda.com/sheet-pan-chicken-and-potatoes/