Name: Sheet Pan Chicken and Potatoes Recipe: A Complete Guide
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American / Mediterranean-inspired
Ingredients: 2 lbs chicken thighs or drumsticks (6–8 pieces, bone-in, skin-on); 2 lbs (900 g) baby potatoes, halved or quartered; 4 tbsp olive oil; 4 large garlic cloves, minced; 2 tsp paprika; 2 tsp dried oregano; 1 tsp dried thyme; 1 ½ tsp salt; 1 tsp black pepper, freshly ground; 2 tbsp lemon juice, freshly squeezed; 2 tbsp fresh parsley, chopped (for garnish); Optional additions:; 1 red onion, cut into wedges; 1 bell pepper, sliced; Pinch of red pepper flakes

On busy days, nothing beats the convenience of a one-pan dinner. Sheet pan chicken and potatoes combine juicy, flavorful chicken with crispy, golden potatoes in a single tray, making dinner prep easy and cleanup effortless. This recipe delivers a hearty, satisfying meal that feels gourmet without demanding hours in the kitchen. The magic comes from roasting everything together: the chicken juices flavor the potatoes, while the high oven temperature creates crisp textures and deep, savory notes. With the right technique, you’ll have a dish that pleases everyone at the table.

Ingredients

Accurate measurements ensure balanced flavor and consistent results. Gather the following:

Chicken thighs or drumsticks: 2 pounds (6–8 pieces), bone-in and skin-on for crispiness.
Baby potatoes: 2 pounds (900 g), halved or quartered for even roasting.
Olive oil: 4 tablespoons.
Garlic cloves: 4 large, minced.
Paprika: 2 teaspoons.
Dried oregano: 2 teaspoons.
Dried thyme: 1 teaspoon.
Salt: 1 ½ teaspoons.
Black pepper: 1 teaspoon, freshly ground.
Lemon juice: 2 tablespoons, freshly squeezed.
Fresh parsley: 2 tablespoons, chopped, for garnish.

Optional additions:

1 red onion, cut into wedges.
1 bell pepper, sliced into strips.
A pinch of red pepper flakes for a spicy finish.

Instructions

Step 1: Prepare the oven and sheet pan

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly coat it with non-stick spray to prevent sticking and simplify cleanup.

Step 2: Season the potatoes

Place the halved baby potatoes in a mixing bowl. Add 2 tablespoons of olive oil, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of paprika, and ½ teaspoon of oregano. Toss well until every potato piece is evenly coated. Spread the potatoes on the sheet pan, leaving space for the chicken.

Step 3: Season the chicken

In the same bowl, place the chicken pieces. Drizzle with the remaining 2 tablespoons of olive oil. Add minced garlic, 1 teaspoon paprika, 1 ½ teaspoons oregano, 1 teaspoon thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Squeeze the lemon juice over the chicken. Rub the seasoning mixture into each piece, making sure the flavors coat the skin and meat thoroughly.

Step 4: Arrange on the pan

Place the chicken skin-side up among the potatoes on the prepared sheet pan. If using optional vegetables like onion wedges or bell pepper strips, scatter them evenly across the tray. Proper spacing allows air circulation and promotes crisp textures.

Step 5: Roast to golden perfection

Slide the sheet pan into the preheated oven. Roast for 40–45 minutes, turning the potatoes halfway through to encourage even browning. The chicken is ready when the internal temperature reaches 165°F (74°C).

Step 6: Garnish and serve

Once fully cooked, remove the sheet pan from the oven. Sprinkle fresh parsley over the chicken and potatoes for a burst of color and freshness. Allow the dish to rest for 5 minutes before serving.

Tips for Perfecting the Dish

Dry the chicken skin: Pat chicken pieces with paper towels before seasoning to ensure a crispy finish.
Uniform potato size: Cut potatoes into similar sizes for even cooking.
Avoid overcrowding: Overcrowding traps steam and prevents crisping; use two pans if necessary.
High heat matters: A 425°F oven ensures golden skin and crispy potatoes.
Check doneness: Always confirm with a meat thermometer rather than guessing.

Conservation and Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Place cooled portions in freezer-safe bags or containers. Freeze for up to 3 months.
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes to retain crispness. Microwaving works but may soften textures.

Variations

Herb-focused: Replace oregano and thyme with rosemary and sage for a woodsy aroma.
Spicy kick: Add cayenne or smoked paprika for bolder flavor.
Mediterranean style: Toss in cherry tomatoes, olives, and finish with a drizzle of balsamic glaze.
Asian-inspired: Swap olive oil for sesame oil, and season with soy sauce, garlic, and ginger.
Vegetable boost: Add carrots, zucchini, or Brussels sprouts for a more nutrient-rich tray.

Serving Suggestions

This dish works well alone but shines when paired thoughtfully:

Fresh salads: Balance the richness with a simple green salad dressed with lemon vinaigrette.
Grains: Serve alongside quinoa, rice, or couscous for added bulk.
Bread: Offer crusty bread to soak up savory juices.
Sauces: Complement with garlic aioli, tzatziki, or chimichurri for an extra layer of flavor.
Wine pairing: Match with a crisp Sauvignon Blanc or light Pinot Noir.

Conclusion

Sheet pan chicken and potatoes prove that simplicity and flavor can go hand in hand. With minimal prep, you get crispy potatoes, juicy chicken, and a dinner that satisfies every craving. The recipe’s adaptability allows endless variations, while its ease of storage ensures you always have a reliable meal ready. Whether cooking for a weeknight dinner or hosting friends, this dish delivers consistent results. Mastering it guarantees a go-to recipe you’ll return to often—flavorful, versatile, and always satisfying.

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Sheet Pan Chicken and Potatoes Recipe: A Complete Guide

Author: hafsahafsa
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A quick and flavorful one-pan dinner featuring juicy chicken thighs and crispy golden potatoes roasted together. Perfect for busy nights with minimal prep and easy cleanup.

Ingredients

Scale

2 lbs chicken thighs or drumsticks (6–8 pieces, bone-in, skin-on)

2 lbs (900 g) baby potatoes, halved or quartered

4 tbsp olive oil

4 large garlic cloves, minced

2 tsp paprika

2 tsp dried oregano

1 tsp dried thyme

1 ½ tsp salt

1 tsp black pepper, freshly ground

2 tbsp lemon juice, freshly squeezed

2 tbsp fresh parsley, chopped (for garnish)

Optional additions:

1 red onion, cut into wedges

1 bell pepper, sliced

Pinch of red pepper flakes

Instructions

Step 1: Prepare the oven and sheet pan
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly coat with non-stick spray.

Step 2: Season the potatoes
Toss potatoes with 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper, 1 tsp paprika, and ½ tsp oregano. Spread evenly on the sheet pan.

Step 3: Season the chicken
Rub chicken with remaining olive oil, garlic, 1 tsp paprika, 1 ½ tsp oregano, 1 tsp thyme, ½ tsp salt, ½ tsp pepper, and lemon juice.

Step 4: Arrange on the pan
Place chicken skin-side up among potatoes. Scatter optional vegetables if using.

Step 5: Roast
Bake 40–45 minutes, flipping potatoes halfway. Chicken is done at 165°F (74°C) internal temperature.

Step 6: Garnish and serve
Sprinkle parsley before serving. Rest 5 minutes to keep juices in.