Easy Sheet Pan Chicken & Potatoes (Print Version)
Quick sheet pan chicken and potatoes recipe. Enjoy tender chicken and crispy potatoes with minimal cleanup. A perfect weeknight dinner solution for busy families.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Hearty Foundation
01 -
1 1/2 lbs boneless, skinless chicken thighs
02 -
1 1/2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
→ Golden Roast Seasoning
03 -
3 tbsp extra virgin olive oil
04 -
1 tsp smoked paprika
05 -
1 tsp garlic powder
06 -
1/2 tsp onion powder
07 -
1 tsp dried oregano
08 -
1/4 tsp red pepper flakes (optional)
09 -
1 tsp kosher salt, or to taste
10 -
1/2 tsp freshly ground black pepper, or to taste
→ Aromatic Freshness
11 -
1 tbsp fresh rosemary, finely chopped
→ Bright Finish
12 -
2 tbsp fresh parsley, chopped, for garnish
13 -
1/2 lemon, cut into wedges, for serving
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. This prepares your workspace for the delicious Easy Sheet Pan Baked Chicken and Potatoes.
02 -
Scrub 1 1/2 lbs Yukon Gold potatoes thoroughly and cut them into uniform 1-inch pieces. This ensures even cooking alongside the chicken.
03 -
In a large bowl, combine 1 1/2 lbs boneless, skinless chicken thighs and the cut potatoes. Drizzle with 3 tbsp extra virgin olive oil.
04 -
Sprinkle with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried oregano, and 1/4 tsp red pepper flakes (optional).
05 -
Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp finely chopped fresh rosemary. Toss thoroughly until all ingredients are evenly coated, ensuring a flavorful Easy Sheet Pan Baked Chicken and Potatoes.
06 -
Spread the seasoned chicken and potatoes in a single layer on the prepared sheet pan, ensuring no overcrowding. Bake for 35 minutes, or until chicken reaches 165°F and potatoes are tender, creating a perfect Easy Sheet Pan Baked Chicken and Potatoes.
07 -
Verify chicken is cooked through and potatoes are fork-tender. For the best Easy Sheet Pan Baked Chicken and Potatoes, let it rest for 5 minutes off the oven before serving.
08 -
Garnish with 2 tbsp chopped fresh parsley. Serve immediately with 1/2 lemon cut into wedges for a bright, fresh finish.
# Notes:
01 -
For crispier potatoes, ensure they are cut uniformly and spread in a single layer without overcrowding the pan. If your sheet pan is too small, use two.
02 -
Feel free to swap chicken thighs for chicken breast (cut into 1-inch pieces), but reduce cooking time slightly to prevent drying out. Other root vegetables like sweet potatoes or carrots also work well.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
04 -
A simple green salad or steamed green beans makes a great fresh side dish to complement this hearty meal. The lemon wedges add a crucial bright finish.
# Tools You'll Need:
01 -
Large sheet pan
02 -
large mixing bowl
03 -
cutting board
04 -
sharp knife
05 -
measuring spoons
06 -
measuring cups
# Nutrition Facts (Per Serving):
Calories: 520 kcal
Total Fat: 26 g
Total Carbohydrate: 32 g
Protein: 41 g