Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Baked Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 80 reviews
  • Author: Maria
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle slot to ensure even cooking.
  2. 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.
  3. 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.
  4. 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).

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://sweetindulgencescakes.com/sheet-pan-baked-chicken-and-potatoes-recipe/