Sheet Pan Chicken and Potatoes

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Sheet Pan Chicken and Potatoes is the ultimate one-pan wonder. Juicy, seasoned chicken thighs roast to golden perfection alongside crisp-tender potatoes, soaking up every bit of flavor from garlic, herbs, and a rich pan sauce. It’s a weeknight dinner hero that tastes like comfort food with hardly any cleanup.

Whether you’re feeding a hungry family or prepping easy leftovers, this dish checks every box. It delivers on flavor, saves time, and uses simple pantry staples. The crispy edges on the potatoes? A total bonus. Plus, it makes your kitchen smell like a home-cooked dream.

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What Kind of Chicken Should I Use?

This recipe works beautifully with skin-on, bone-in chicken thighs for the juiciest, most flavorful result. The dark meat stays moist during roasting and the skin crisps up beautifully. If you prefer chicken breasts, make sure to adjust the cook time and consider brining to avoid dryness. Boneless thighs are a solid alternative for a quicker cook.

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Ingredients for the Sheet Pan Chicken and Potatoes

Chicken Thighs (bone-in, skin-on)—The star of the show. They roast up juicy and flavorful, with a crispy, golden skin.

Baby Potatoes—These little gems caramelize at the edges and become tender inside. Their size makes prep easy—just halve them.

Olive Oil—A must for getting that roasted, golden finish on both the chicken and potatoes.

Garlic—Freshly minced garlic infuses the dish with savory, aromatic depth.

Smoked Paprika—Adds subtle heat and a rich, smoky layer that elevates both the chicken and the potatoes.

Italian Seasoning—This blend brings herby brightness and balances the richness of the meat.

Salt & Pepper—Essential for seasoning and enhancing all the other flavors.

Fresh Parsley (optional)—A sprinkle on top at the end brings freshness and a pop of color.

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How To Make the Sheet Pan Chicken and Potatoes

Step 1: Preheat and Prep the Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with foil for easier cleanup, or use parchment paper.

Step 2: Season the Chicken

In a small bowl, mix together olive oil, minced garlic, smoked paprika, Italian seasoning, salt, and pepper. Rub this mixture all over the chicken thighs. Let them sit while you prepare the potatoes.

Step 3: Toss the Potatoes

Halve the baby potatoes and toss them in a large bowl with olive oil, salt, pepper, and a pinch of Italian seasoning. Make sure they’re well coated.

Step 4: Arrange on the Sheet Pan

Place the chicken thighs skin-side up on the baking sheet. Surround them with the seasoned potatoes, cut side down. This ensures that beautiful caramelized crust.

Step 5: Roast to Perfection

Roast in the oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender. If you want crispier skin, broil for an additional 2-3 minutes at the end.

Step 6: Garnish and Serve

Let the dish rest for a few minutes. Sprinkle freshly chopped parsley over the top before serving for a touch of brightness.

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How to Serve and Store Sheet Pan Chicken and Potatoes

Serve this dish straight from the oven with a side of greens like roasted broccoli, a crisp arugula salad, or buttery peas. The savory juices at the bottom of the pan are gold—drizzle them over everything for max flavor.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F until warmed through or use the microwave in 1-minute bursts. For best texture, avoid freezing this dish as potatoes can turn grainy.

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Frequently Asked Questions

Can I use sweet potatoes instead of regular potatoes?

Yes! Just cut them to similar sizes so they roast evenly. Keep in mind sweet potatoes may soften quicker.

What if I want to add vegetables?

Great idea. Carrots, Brussels sprouts, or green beans work well. Add sturdier veggies at the beginning and quicker-cooking ones halfway through roasting.

Can I use boneless chicken?

Absolutely. Boneless thighs work great and cook faster, around 25-30 minutes. Boneless breasts can dry out, so keep an eye on them.

How do I make this spicier?

Add a pinch of red pepper flakes to the seasoning rub or drizzle hot sauce over before serving.

Can I meal prep this recipe?

Yes. You can season everything ahead of time and store in the fridge, then bake fresh when ready. It also reheats beautifully for weekday lunches.

Why are my potatoes not crispy?

Make sure they’re cut side down and not overcrowded on the pan. Crowding traps steam, which softens instead of crisps.

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Want More Chicken Dinner Ideas?

If you love this Sheet Pan Chicken and Potatoes recipe, try these next:

• Baked Lemon Garlic Chicken Thighs for a zesty, juicy twist.
• Creamy Tuscan Chicken Skillet if you’re in the mood for something saucy and rich.
• Honey Mustard Chicken and Rice Bake for a sweet-savory family favorite.
• Crispy Oven-Fried Chicken Drumsticks that bring that deep-fried crunch without the oil.
• Garlic Butter Chicken Bites for a quick stovetop meal that’s always a hit.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use chicken breasts or thighs? Add any extra veggies or swap in sweet potatoes?

I love hearing your kitchen tweaks and tips. Drop your questions too—let’s make dinner even better together.

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