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A wide-angle shot of golden roasted chicken thighs and crispy potato wedges on a parchment-lined baking sheet, garnished with herbs and Parmesan.
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Easy Sheet Pan Chicken and Potatoes

A functional and fast weeknight dinner featuring juicy chicken, golden potatoes, and a savory herb blend, all roasted on a single pan for minimal cleanup.
Course Dinner, Main Course
Cuisine American
Keyword one pan dinner, sheet pan chicken and potatoes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 485kcal
Author C. Sophie

Equipment

  • Large rimmed baking sheet
  • Parchment paper or aluminum foil
  • Large mixing bowl
  • Meat Thermometer

Ingredients

Main Ingredients

  • 1.5 lbs chicken thighs (bone-in, skin-on) or boneless skinless chicken breasts
  • 1.5 lbs Yukon Gold, red, or baby potatoes cut into 1-inch pieces

Marinade & Seasonings

  • 3 tablespoons olive oil or avocado oil
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh rosemary or thyme minced
  • 0.5 teaspoon dried sage
  • 1 pinch salt and black pepper to taste

Finishing & Optional

  • 0.25 cup grated Parmesan cheese
  • 2 cups green beans or sliced carrots optional

Instructions

  • Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  • In a large mixing bowl, whisk together the olive oil, melted butter, honey, lemon juice, smoked paprika, garlic powder, onion powder, rosemary, thyme, sage, salt, and pepper.
  • Add the chicken pieces and potatoes to the bowl, tossing thoroughly to ensure every piece is well-coated with the herb and spice mixture.
  • Spread the chicken and potatoes onto the prepared sheet pan in a single layer. Space them out evenly to ensure the potatoes roast to a golden brown and the chicken skin becomes crispy.
  • Place the pan in the center of the oven and roast for 25 to 35 minutes. If adding softer vegetables like green beans, add them during the final 15 minutes of roasting.
  • Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (or 175°F for thighs for optimal texture).
  • Remove the pan from the oven and immediately sprinkle with grated Parmesan cheese.
  • Allow the meal to rest for 5 minutes before serving to keep the chicken juicy.

Notes

Nutritional Information:
  • Calories: 485 kcal 
  • Protein: 38 g 
  • Carbohydrates: 34 g
  • Fat: 22 g 
  • Saturated Fat: 7 g 
  • Cholesterol: 145 mg 
  • Sodium: 420 mg
  • Fiber: 4 g 
  • Sugar: 5 g
 
Tip: Ensure you spread the chicken and potatoes in a single, even layer on the baking sheet so they roast and crisp properly. If they are piled on top of each other, the moisture will cause them to steam.