If you’ve been searching for a comforting yet effortless dinner that combines hearty flavors and minimal cleanup, this Sheet Pan Baked Chicken and Potatoes Recipe is about to become your go-to. Juicy chicken thighs roast alongside tender, golden Yukon Gold potatoes, all infused with a bright splash of lemon and an aromatic blend of herbs and spices. It’s a perfect balance of crispy skin, soft potato edges, and a warm, homey aroma that fills your kitchen. You’ll love how this one-pan wonder delivers a satisfying meal with so little fuss, making it ideal for busy weeknights or relaxed weekend dinners.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient plays a key role in building layers of flavor and texture without taking away from the ease of preparation. From the creamy potatoes to the juicy, crispy chicken, every element works in harmony.
- Yukon Gold potatoes, 1 pound: These waxy potatoes hold their shape well and offer a smooth, buttery texture once roasted.
- Chicken thighs, 6-8 (bone-in, skin on): Perfect for juicy meat and crispy skin, which adds delicious richness to the dish.
- Olive oil, 3 tablespoons: Helps create a golden crust while keeping everything moist and flavorful.
- Juice of 1/2 lemon: Adds a bright, fresh zing that balances the richness of the chicken and potatoes.
- Garlic powder, 1 teaspoon: Gives a subtle depth of flavor without overpowering the other spices.
- Onion powder, 1 teaspoon: Enhances the savoriness with a mild, rich sweetness.
- Smoked paprika, 1 teaspoon: Adds a gentle smoky warmth and beautiful color.
- Italian seasoning, 1 teaspoon: A fragrant blend that ties all the flavors together.
- Salt & pepper, to taste: Essential for seasoning; be generous to bring out natural flavors.
- Poultry fresh herb mix: Rosemary, sage, and thyme provide an irresistible aromatic finish.
How to Make Sheet Pan Baked Chicken and Potatoes Recipe
Step 1: Preheat and Prepare Your Oven
Start by heating your oven to 400 degrees Fahrenheit and position the rack in the middle. This temperature ensures the chicken skin crisps up beautifully while the potatoes roast evenly to tender perfection.
Step 2: Cut and Arrange the Potatoes and Chicken
Quarter your Yukon Gold potatoes lengthwise to create similar-sized pieces that will cook through uniformly. Place the potatoes and chicken thighs on a large rimmed baking sheet—lining it with foil can save you some cleanup but isn’t mandatory.
Step 3: Season and Toss Everything Together
Here’s where the magic happens: drizzle olive oil and lemon juice over the chicken and potatoes, then sprinkle on garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Use your hands to thoroughly coat each piece, ensuring every bite bursts with flavor. Finally, scatter your fresh herb mix over the top, chopping some and leaving others whole for a rustic look and enhanced aroma during baking.
Step 4: Bake Until Golden and Juicy
Bake everything for 30 to 40 minutes, depending on the size of your chicken pieces. You’ll know it’s done when the chicken reaches an internal temperature of 165 degrees Fahrenheit and its skin is crispy and golden. If you want an extra crispy finish, pop the pan under the broiler for a few minutes—but watch closely so nothing burns.
How to Serve Sheet Pan Baked Chicken and Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few additional sprigs of rosemary really brighten this dish and make it look as good as it tastes. A light drizzle of extra lemon juice right before serving adds an uplifting tang that complements the rich chicken and potatoes.
Side Dishes
This sheet pan meal is pretty complete on its own, but if you’d like to round it out, a crisp green salad or some steamed seasonal vegetables work beautifully. Something green like roasted asparagus or sautéed spinach adds freshness and balance to the plate.
Creative Ways to Present
Try serving the chicken and potatoes with a dollop of garlic aioli or a tangy yogurt-based sauce on the side. You can also pile the potatoes on a serving platter with the chicken arranged on top, garnishing with fresh herbs for a family-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover chicken and potatoes in an airtight container and store in the refrigerator for up to 3 days. Reheat gently to preserve the juicy texture and crisp skin as much as possible.
Freezing
This dish freezes well, making it perfect for meal prep. After baking, cool completely, then transfer portions to freezer bags or containers and freeze for up to 2 months. Label your containers so you remember the deliciousness inside!
Reheating
Reheat leftovers in a 350 degree Fahrenheit oven for about 15-20 minutes, uncovered, to help restore crispiness, or use a skillet over medium heat for a quick refresh. Avoid microwaving if you want to keep the chicken skin crispy.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but keep in mind that chicken breasts cook faster and can dry out more easily. Adjust your baking time accordingly and consider adding a bit more olive oil or marinade to keep things moist.
What if I don’t have smoked paprika?
No worries! Regular paprika works just fine and will still add lovely color and a mild peppery flavor—just skip the smoky depth or add a small pinch of cumin if you want to mimic that smoky note.
Is it okay to use other kinds of potatoes?
Yes, but Yukon Golds are ideal because they roast up creamy and hold together well. Russets can work if you like fluffier interiors, but they might fall apart more easily during baking.
Can I double this recipe for a larger crowd?
Definitely! Just make sure your sheet pan is large enough to spread everything out in a single layer. Overcrowding will cause steaming instead of roasting, and that means less crispiness.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer and check that the internal temperature reaches 165 degrees Fahrenheit at the thickest part. Juices should run clear, and the skin should look delightfully golden and crisp.
Final Thoughts
This Sheet Pan Baked Chicken and Potatoes Recipe truly delivers a no-fuss, flavorful meal that feels both comforting and impressive. It’s the kind of dinner that makes weeknights easier and weekends tastier. I can’t wait for you to try it and discover just how simple and satisfying sheet pan dinners can be!
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
Description
This Sheet Pan Baked Chicken and Potatoes recipe offers a simple, flavorful, and hearty meal perfect for any weeknight dinner. Juicy bone-in, skin-on chicken thighs are seasoned with a blend of garlic, smoked paprika, Italian herbs, and fresh poultry herbs, then roasted alongside tender Yukon Gold potatoes for a one-pan, easy-to-clean meal that’s crispy on the outside and tender inside.
Ingredients
Chicken and Potatoes
- 1 pound Yukon Gold potatoes (peeled if desired)
- 6–8 bone-in, skin-on chicken thighs
Seasoning
- 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
- 1 package poultry fresh herb mix (rosemary, sage, thyme)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle slot to ensure even cooking.
- Prepare Potatoes and Chicken: Cut the Yukon Gold potatoes lengthwise into quarters, or eighths if they are large. Place the potatoes and the chicken thighs on a large rimmed baking sheet lined with foil if using.
- Season the Ingredients: Drizzle the olive oil and lemon juice over the chicken and potatoes. Sprinkle with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Use your hands to thoroughly toss and coat everything evenly. Scatter the poultry herb mix over the chicken and potatoes, roughly chopping some herbs and leaving some whole for added flavor and aroma.
- Bake: Bake in the preheated oven for 30 to 40 minutes, or until the chicken is cooked through and the potatoes are tender. The cooking time may vary depending on the size of the chicken thighs. For extra crispy skin and browned potatoes, broil for an additional few minutes if desired.
Notes
- You can peel the Yukon Gold potatoes if you prefer, but leaving the skin on adds texture and nutrients.
- Bone-in, skin-on chicken thighs provide the best flavor and moisture retention for this recipe.
- Feel free to customize the herbs and spices according to your preference — smoked paprika adds a nice smoky depth, but regular paprika can be substituted.
- Make sure to not overcrowd the baking sheet for even roasting and crispiness.
- To ensure the chicken is cooked safely, the internal temperature should reach 165°F (74°C).
