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Sheet Pan Chicken and Potatoes

A quick and tasty sheet pan meal featuring chicken thighs and potatoes roasted with simple spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces 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
  • to taste Salt and pepper

Method
 

Preparation
  1. Wash and dry the chicken and potatoes.
  2. Cut the potatoes into even pieces.
  3. Put chicken and potatoes in a bowl.
  4. Add olive oil, garlic powder, paprika, dried rosemary, salt, and pepper.
  5. Toss well so all pieces are coated.
Cooking
  1. Preheat oven to 425°F (220°C).
  2. Spread chicken and potatoes in a single layer on a sheet pan.
  3. Roast for 30–40 minutes, turning potatoes once halfway through.
  4. Check that chicken reaches a safe internal temperature and is no longer pink.
  5. Ensure potatoes are golden and soft.
Serving
  1. Let rest for 5 minutes after taking the pan from the oven.
  2. Plate chicken and potatoes, spooning any pan juices over the top.

Notes

Cutting potatoes into similar sizes ensures even cooking. Use boneless thighs for faster cooking. Don’t crowd the pan and pat chicken dry for better browning. Adjust seasoning before baking as needed.