Go Back
Sheet pan chicken and potatoes dish ready to serve on a platter.

Sheet Pan Chicken and Potatoes

A simple and quick meal featuring chicken thighs and potatoes roasted together for a delicious dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.