This Sheet Pan Chicken and Potatoes recipe is a weeknight dinner dream. It's made with crispy chicken thighs, seasoned potatoes, and everything cooks together on one pan for an easy, flavorful meal with minimal cleanup. From start to finish, you're looking at about 1 hour total, which makes this doable even on a busy night.
Bone-in, skin-on chicken thighs and red potatoes are tossed with simple pantry seasonings and roasted until golden and crispy. The best part? Lining your pan with parchment paper makes cleanup even easier.
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Sheet pan dinners have been saving me lately, and this one might just be my favorite. I'm a sucker for all things roasted, and the way the potatoes soak up every bit of flavor from the chicken drippings is just magic. I cannot say enough about how good these potatoes turn out.
If you love meals like this, you might also enjoy my Pork Tenderloin and Potatoes or Sheet Pan Chicken Fajitas. Both are easy, flavorful dinners that help get a homecooked meal on the table fast.
This is one of those easy, from scratch dinners I make on repeat. Simple ingredients, not a lot of fuss, and it delivers on the flavor every time.
If you haven't tried a sheet pan dinner like this yet, I hope this inspires you to add it to your meal plan. It's a total weeknight win!
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If you tried this Sheet Pan Chicken and Potatoes recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!
📖 Recipe
Sheet Pan Chicken and Potatoes
Ingredients
- 4 chicken thighs bone in, skin on
- 1 ¼ pounds red potatoes cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, mix together all of the seasonings.
- Add the potatoes to a large bowl, drizzle with 1 tablespoon of oil, 2 teaspoons of the seasoning mix, and half of the minced garlic. Toss well to coat.
- Spread the potatoes evenly on the prepared baking sheet, leaving space for the chicken thighs.
- Pat the chicken thighs dry with a paper towel and place them in the same bowl used for the potatoes. Drizzle the chicken with the remaining 2 tablespoons of oil, the remaining seasoning mix, the rest of the minced garlic, and 1 teaspoon of lemon zest.
- Using your hands, mix well to coat the chicken thoroughly.
- Arrange the chicken on the baking sheet alongside the potatoes. Roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender. Enjoy!
Notes
- Lining the baking sheet with parchment paper makes cleanup even easier and helps prevent sticking.
- Bone-in, skin-on chicken thighs work best for this recipe because they stay juicy and deliver that crispy skin everyone loves.
- Red potatoes roast beautifully and hold their shape, but Yukon Gold potatoes are a great option too.
- Leftovers store well and can be reheated in the oven to maintain crispness.
- For even roasting, try to arrange the chicken and potatoes in a single layer without overcrowding the pan.
Variations
Here are a few quick ideas that work:
- Add vegetables like fresh/frozen greens beans or sliced fresh carrots to the pan to roast alongside the chicken and potatoes.
- Swap the red potatoes for yukon gold or sweet potatoes.
Frequently Asked Questions
Absolutely! Chicken and potatoes can be cooked together on the same pan. As long as the chicken reaches an internal temperature of 165°F, there is no need to worry.
No, as long as the potatoes are cut into 1-inch pieces, they'll roast up perfectly in the same amount of time as the chicken. The smaller size helps them cook through and get those golden, crispy edges while the chicken finishes baking.
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