Sheet Pan Chicken and Potatoes

introduction

This recipe gives a simple meal with chicken and potatoes on one pan. It cooks fast and uses few tools. For more notes about our site rules, see the recipe terms and conditions.

why make this recipe

You make this when you want an easy dinner that tastes good. It uses basic spices and a hot oven to brown the food. If you like quick clean up, read the site terms for recipes.

how to make Sheet Pan Chicken and Potatoes

Toss the chicken and potatoes with oil and spices. Spread them in one layer on the sheet pan. Roast until the chicken is done and the potatoes are brown. For simple safety and care notes, check the kitchen notes and rules.

Ingredients :

4 chicken thighs, 4 medium potatoes, diced, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried rosemary, Salt and pepper to taste

Directions :

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the chicken thighs and diced potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper.
3. Spread the chicken and potatoes evenly on a sheet pan.
4. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown.
5. Serve hot and enjoy your meal!

how to serve Sheet Pan Chicken and Potatoes

Serve hot from the oven. Add a simple salad or steamed green beans on the side. For serving tips and plate ideas, see the serving notes.

how to store Sheet Pan Chicken and Potatoes

Cool to room temperature, then put in an airtight container. Keep in the fridge up to 3 days. Reheat in the oven or microwave until hot.

tips to make Sheet Pan Chicken and Potatoes

Use even-sized potato pieces so they cook the same. Do not crowd the pan; give pieces space to brown. For more tips and safe handling, visit our cooking tips and safety.

variation (if any)

You can use chicken breasts instead of thighs; watch the time so they do not dry. Add other vegetables like carrots or bell peppers for color and flavor.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts and watch the cooking time. Check they reach 165°F (75°C).

Q: Can I use baby potatoes whole?
A: Yes. Cut big ones or leave small whole, but adjust roast time as needed.

Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge up to 3 days and reheat until hot.

Q: Do I need to flip the chicken or potatoes?
A: You do not have to flip, but you can turn them halfway for more even browning.

Conclusion

For a similar five-ingredient version and more ideas, see Sheet Pan Chicken and Potatoes (Five Ingredients).

Sheet Pan Chicken and Potatoes

A simple and quick meal featuring chicken thighs and potatoes roasted together for a delicious dinner.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 chicken thighs Boneless preferred for even cooking
• 4 medium potatoes, diced Cut into even sizes for uniform cooking
• 2 tablespoons olive oil For tossing ingredients
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Method

 

Preparation

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the chicken thighs and diced potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper.
3. Spread the chicken and potatoes evenly on a sheet pan.

Cooking

1. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown.

Serving

1. Serve hot from the oven. A simple salad or steamed green beans can be added on the side.

Notes

Use even-sized potato pieces so they cook the same. Do not crowd the pan; give pieces space to brown. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven or microwave until hot.