Sheet Pan Baked Chicken Potatoes

This Sheet Pan Baked Chicken and Potatoes recipe is the ultimate busy weeknight dinner that doesn’t compromise on flavor. The combination of juicy chicken thighs with tender golden potatoes, all roasted together with fragrant herbs and spices, makes for a comforting and hassle-free meal that the whole family enjoys.

I first made this recipe on a hectic weeknight and was amazed at how effortless it was to pull off a delicious dinner for my family. Now it’s a go-to whenever I want something satisfying without spending hours in the kitchen.

Ingredients

• Yukon Gold potatoes: their creamy texture and thin skin make them perfect for roasting peel if you want a smoother bite but leaving the peel adds rustic charm
• Chicken thighs bone-in skin on: the skin crisps up beautifully while the meat stays juicy and flavorful
• Olive oil: for coating and roasting use extra virgin for the best depth of flavor
• Lemon juice from half a lemon: adds brightness and balances richness
• Garlic powder: packs savory flavor and convenience
• Onion powder: complements garlic and enhances aroma
• Smoked paprika: provides subtle smokiness and vibrant color look for Spanish smoked paprika if possible for authenticity
• Italian seasoning: a blend of dried herbs such as oregano and basil that adds complexity
• Salt and pepper: essential seasoning to bring everything together
• Poultry fresh herb mix containing rosemary sage and thyme: these herbs infuse the dish with fragrant earthy notes fresh herbs make all the difference so choose a vibrant bundle

Instructions

Preheat the oven:

Set your oven to 400 degrees Fahrenheit. Make sure the oven rack is positioned in the middle to allow even heat circulation which will help cook both chicken and potatoes perfectly through.

Prepare the potatoes:

Cut the Yukon Gold potatoes lengthwise into quarters. If your potatoes are larger, consider cutting into eighths to ensure they roast evenly and become tender within the cooking time.

Arrange potatoes and chicken on baking sheet:

Grab a large rimmed baking sheet. You may line it with foil for easier cleanup. Place the cut potatoes and chicken thighs skin side up in a single layer making sure not to overcrowd so everything crisps up well.

Coat with oil lemon and seasonings:

Use your hands to drizzle and rub 3 tablespoons of olive oil and the juice of half a lemon over the chicken and potatoes. Sprinkle 1 teaspoon each of garlic powder onion powder smoked paprika and Italian seasoning along with salt and pepper to taste. Toss everything with your hands to make sure each piece is evenly coated.

Add the fresh herb mix:

Take the poultry herb bundle and roughly chop some of the rosemary sage and thyme while leaving a few sprigs intact. Scatter these herbs over and around the chicken and potatoes. This layering of herbs will infuse the ingredients as they roast.

Bake until cooked through:

Place the baking sheet into the oven and roast for 30 to 40 minutes depending on the size of your chicken thighs. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit and the skin is golden and crisp. Potatoes should be fork tender.

Optional broiling:

If the chicken skin and potatoes need extra crispness, switch your oven to broil for a few minutes. Watch closely so they don’t burn. This step adds wonderful texture and color.

One of my favorite things about this recipe is the fresh herb mix. The aroma as it roasts fills the whole kitchen and makes me feel at home. I often recall making this on a chilly weekend afternoon when the family gathered around the table sharing stories over this warm plate.

Storage Tips

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to bring back the crispness especially for the skin and roasted edges.

Ingredient Substitutions

If you do not have Yukon Gold potatoes you can swap in red potatoes or fingerlings which also roast well and hold their shape. For poultry herbs try substituting with fresh oregano and parsley if rosemary sage and thyme are not available. Use chicken drumsticks or bone-in breasts if thighs are unavailable adjust cooking times accordingly.

Serving Suggestions

Serve with a crisp green salad or steamed vegetables to add freshness and balance. A dollop of garlic aioli or a squeeze of fresh lemon over the top complements the roasted flavors beautifully. Add crusty bread on the side to soak up any pan juices for extra comfort.

This recipe combines convenience and flavor perfectly making it ideal for any busy evening.

FAQs about Recipes

→ What type of potatoes work best for this dish?

Yukon Gold potatoes are ideal for their creamy texture and ability to crisp well when baked alongside chicken.

→ Can I use other chicken cuts?

Bone-in, skin-on chicken thighs provide the best flavor and crispiness, but drumsticks or breasts can also be used with adjusted cooking times.

→ How do fresh herbs enhance this dish?

Fresh rosemary, sage, and thyme add aromatic depth and complement the savory spices and lemon juice.

→ Is it necessary to preheat the oven to 400°F?

Yes, preheating ensures even cooking and helps achieve crispy chicken skin and tender potatoes.

→ Can I broil the dish to crisp it further?

Broiling for a few minutes at the end crisps the chicken skin and potatoes, adding extra texture and flavor.