If you are searching for a comforting, fuss-free dinner that delivers on both flavor and ease, this Sheet Pan Chicken and Potatoes Recipe is about to become your new best friend. Imagine perfectly roasted chicken thighs boasting crispy, golden skin nestled alongside tender, fragrant baby potatoes—all cooked together on a single pan with a vibrant mix of garlic, smoked paprika, and Italian seasoning. This recipe not only makes your kitchen cleanup a breeze, but it also fills your home with irresistible aromas that invite good company to the table. Whether it’s a busy weeknight or a casual weekend feast, this dish promises delicious satisfaction every time.
Ingredients You’ll Need
Nothing complicated here; the magic of this Sheet Pan Chicken and Potatoes Recipe lies in a handful of simple, quality ingredients. Each one plays a crucial role—whether it’s the richness of the bone-in thighs, the natural sweetness of baby potatoes, or the punch of aromatic herbs and spices that elevate the dish.
- Bone-in, skin-on chicken thighs (6): These provide juicy, tender meat and crispy skin when roasted, making all the difference in texture.
- Baby potatoes, halved (1.5 pounds): Their small size means they cook quickly and develop a creamy interior with a golden exterior.
- Olive oil (3 tablespoons, divided): Essential for roasting and bringing out the natural flavors while adding a lovely sheen.
- Garlic cloves, minced (3): Adds a fragrant, savory depth that complements both chicken and potatoes perfectly.
- Smoked paprika (1 teaspoon): Gives a subtle smokiness and warm color that makes the dish visually appealing and full-flavored.
- Italian seasoning (1 teaspoon): A balanced blend of herbs that ties the entire flavor profile together.
- Salt and pepper to taste: Simple seasoning that highlights the natural goodness of the ingredients.
- Fresh parsley, chopped (optional garnish): Adds a burst of freshness and color at the end, making every bite inviting.
How to Make Sheet Pan Chicken and Potatoes Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 425°F (220°C). This high heat is crucial because it allows the chicken skin to crisp up beautifully while the potatoes roast to a golden finish. Line your baking sheet with foil or parchment paper to make cleanup easier—this is a one-pan wonder, after all!
Step 2: Create the Flavorful Seasoning Mix
In a small bowl, combine 2 tablespoons of olive oil with the minced garlic, smoked paprika, Italian seasoning, and generous pinches of salt and pepper. This mixture will be the star of the dish, infusing the chicken with bold, aromatic layers that are absolutely irresistible. Take your time rubbing it evenly under and over each chicken thigh to fully coat every bit of skin and meat.
Step 3: Season the Potatoes
While the chicken marinates, toss your halved baby potatoes in the remaining 1 tablespoon of olive oil along with salt, pepper, and a little Italian seasoning. This step ensures your potatoes roast to perfection, carrying the same herbaceous notes as your chicken for a perfectly harmonious plate.
Step 4: Arrange and Roast
Place the chicken thighs skin-side up on the lined baking sheet, giving each piece enough space to cook evenly. Scatter the potatoes around the chicken, cut side down so they get that beautiful caramelized crust. Pop everything in the oven for 35-40 minutes. You’ll know it’s ready when the chicken is cooked through and the potatoes are golden and tender—juicy chicken paired with crispy, melt-in-your-mouth potatoes is your goal!
Step 5: Optional Crispy Finish
If you want to take things up a notch, switch the oven to broil for 2-3 minutes at the end. Keep a close eye because this will make the chicken skin ultra-crispy without drying out the meat. It’s a little step that goes a long way, especially if you love that satisfying crunch with every bite.
Step 6: Rest, Garnish, and Serve
Let the chicken rest for just a few minutes before serving—this locks in the juices so each bite tastes moist and flavorful. Sprinkle chopped fresh parsley on top for a pop of color and a fresh herbal note that brightens the entire dish. Your Sheet Pan Chicken and Potatoes Recipe is now ready to wow your taste buds and make dinner easy and spectacular!
How to Serve Sheet Pan Chicken and Potatoes Recipe
Garnishes
Freshly chopped parsley is a classic choice and adds a lovely vivid green that contrasts perfectly with the golden chicken and potatoes. A squeeze of fresh lemon juice over the top just before serving can also elevate flavors with a zesty brightness that refreshes your palate.
Side Dishes
Though this recipe stands confidently on its own, pairing it with a simple green salad or steamed veggies brings a fresh balance. Something crisp and light like sautéed spinach, roasted asparagus, or a cucumber salad with a tangy vinaigrette complements the hearty chicken and potatoes beautifully.
Creative Ways to Present
For a cozy dinner party, serve the chicken and potatoes on a large rustic platter, garnished with sprigs of rosemary or thyme for an aromatic finish. You could also deconstruct the dish for a casual family meal by plating one chicken thigh with a scoop of potatoes and a drizzle of pan juices to highlight every savory bite.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate them promptly. This Sheet Pan Chicken and Potatoes Recipe keeps well in the fridge for up to 3 days, making it a great candidate for next-day meals without sacrificing flavor or texture.
Freezing
If you want to save leftovers for longer, freeze the chicken and potatoes separately in freezer-safe containers or bags. Label them with the date and try to use within 2 months for the best quality. Simply thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. Using the oven helps revive the crispy skin on the chicken and keeps the potatoes from becoming too soggy, unlike the microwave which can make them rubbery.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless chicken will cook faster and may not deliver quite the same depth of flavor as bone-in thighs, but it’s a great shortcut. Just reduce the cooking time and watch closely to avoid drying out the meat.
Is it possible to use regular potatoes instead of baby potatoes?
You can use regular potatoes, but cut them into smaller, uniform pieces to ensure they cook through at the same rate as the chicken. Baby potatoes are preferred because they roast evenly and offer a creamy texture with a crispy exterior.
How can I make this recipe spicier?
To add some heat, consider mixing in a pinch of cayenne pepper or red chili flakes with the seasoning blend. You could also drizzle some hot sauce over the finished dish or add slices of jalapeño to the potatoes before roasting.
Can this recipe be made dairy-free and gluten-free?
Yes! This Sheet Pan Chicken and Potatoes Recipe is naturally gluten-free and dairy-free as written, making it suitable for most dietary restrictions. Just double-check that your Italian seasoning blend doesn’t contain any hidden allergens.
How do I know when the chicken is fully cooked?
The chicken is done when its internal temperature reaches 165°F (74°C). The skin should be crisp and the juices clear when pierced with a knife. If you don’t have a thermometer, the meat should be opaque and no longer pink near the bone.
Final Thoughts
This Sheet Pan Chicken and Potatoes Recipe is a total game-changer when it comes to easy, flavorful meals that everyone will love. It requires so little effort but delivers big on taste, texture, and presentation. I urge you to give it a try soon—whether for a weeknight dinner or a laid-back weekend gathering, this recipe will quickly become a comforting staple in your cooking rotation.
Print
Sheet Pan Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Chicken and Potatoes recipe is a simple, flavorful one-pan meal perfect for weeknight dinners. Juicy, crispy-skinned chicken thighs roast alongside tender, golden baby potatoes seasoned with garlic, smoked paprika, and Italian herbs. Minimal prep and cleanup make it an easy, satisfying dish that’s sure to please the whole family.
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Potatoes
- 1.5 pounds baby potatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- Pinch of Italian seasoning
Garnish (optional)
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper for easy cleanup.
- Make Seasoning Mix: In a small bowl, combine 2 tablespoons of olive oil, minced garlic, smoked paprika, Italian seasoning, salt, and pepper to create a flavorful rub for the chicken.
- Season Chicken: Rub the seasoning mixture evenly over the chicken thighs, ensuring they are well coated. Set aside to absorb the flavors.
- Toss Potatoes: In another bowl, toss the halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and a pinch of Italian seasoning until evenly coated.
- Arrange on Sheet Pan: Place the chicken thighs skin-side up on the prepared sheet pan. Spread the potatoes around the chicken, arranging them cut side down for optimal roasting.
- Roast: Roast in the preheated oven for 35-40 minutes or until the chicken is cooked thoroughly and the potatoes are golden and tender.
- Optional Broil: For extra crispy skin, broil the chicken and potatoes for an additional 2-3 minutes, keeping a close eye to prevent burning.
- Rest and Serve: Let the chicken rest for a few minutes after removing from the oven. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Bone-in, skin-on chicken thighs retain moisture and develop crispy skin during roasting.
- Halving potatoes ensures even cooking alongside the chicken.
- Broiling at the end adds extra crispiness but watch closely to avoid burning.
- Use parchment paper or foil on the baking sheet for easier cleanup.
- Leftovers can be refrigerated up to 3 days and reheated in the oven to maintain crispness.
