One Pan Chicken and Potatoes is one of my favorite easy sheet pan dinners to make when life gets busy and my family still wants a home cooked meal. With years of cooking for hungry kids and a husband who loves hearty food, I have mastered simple recipes that use real ingredients and deliver big flavor without any fuss. This family approved dinner is the kind you can toss on a sheet pan, pop in the oven, and trust it will come out crispy, tender, and completely delicious every time.
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This post was originally posted on 11/2/2020 and updated on 10/29/2025.
Why We Love This One Pan Chicken and Potatoes Recipe
- Everything cooks on one sheet pan for easy prep and even easier cleanup.
- Crispy potatoes and juicy chicken in one simple dinner the whole family loves.
- Perfect for busy weeknights when you still want a delicious home cooked meal.
- No fancy steps or equipment needed, just real food cooked well.
- Family approved! Everyone loves a good meat and potato dish and this recipe is a winner!
Roasted Chicken and Potatoes Recipe Ingredients
- Chicken Thighs, Bone In, Skin On
- Yukon Gold Potatoes
- Yellow Onion
- Olive Oil
- Minced Garlic
- Parsley
- Salt
- Black Pepper
- Thyme
- Paprika
- Olive Oil Spray
Substitution Suggestions
- Chicken Thighs: I prefer chicken thighs for this recipe because they are more forgiving and don't dry out so fast. You can also use skinless and boneless thighs or skinless with bones. If you use skinless and boneless, you will have to remove the chicken from the pan earlier and cover with foil to stay warm until the potatoes are finished cooking. If your family prefers chicken legs (drumsticks) you can absolutely use those too! You could use bone-in, skin on chicken breast, but the cook time will be shorter.
- Yukon Gold Potatoes: After many times of making this recipe we as a family decided that the yellow potatoes were our favorite. They are more creamy and delicious! However, you can also use russet potatoes or red potatoes. You can even use sweet potatoes!
- Yellow Onion: If you prefer no onion you can just omit this and add a teaspoon of onion powder to the potato seasoning.
- Olive Oil: I prefer olive oil for the flavor. You could use any neutral oil like: avocado oil, vegetable oil or canola oil.
- Seasonings: Use your favorite blend of seasonings! The variety and options are endless.
- Olive Oil Spray: Again, I like to use this for the flavor but you can use a nonstick cooking spray too. Instead of a spray you can also just rub a little oil over the chicken.
How to Make Sheet Pan Chicken and Potatoes
- First, preheat the oven 400°F and line a large rimmed sheet pan (18x13) with parchment paper or grease with nonstick cooking spray.
- Next, scrub and wash your potatoes, and cut no bigger than 1 inch cubes and roughly chop the onions.
- Then put the potatoes and onions in a zip top bag or bowl and add the olive oil, minced garlic, parsley, salt and black pepper. Toss to evenly coat them all.
- Spread the potatoes out in a single layer on the prepared sheet pan.
- Nestle the chicken thighs in the potatoes on the sheet pan and then spray the tops of the chicken with some olive oil spray or rub a little extra olive oil on them.
- Now in a small bowl combine the paprika, thyme, salt and pepper, then sprinkle it over the chicken thighs.
- Bake the chicken and potatoes for 45-60 minutes until internal temperature of chicken reaches 165°F and the potatoes are fork tender.
- Then let the chicken rest for 10 minutes.
- Serve and enjoy!
Customize It!
- Add some carrots or other root vegetable with the potatoes.
- Half way through the cooking add some green beans or broccoli tossed with olive oil, salt and pepper to the sheet pan.
- You could swap sweet potatoes or butternut squash for the potatoes, or do a mix of them.
Serving One Pan Chicken and Potatoes
I love to serve this sheet pan chicken and potatoes with a simple side salad and a dinner roll. You could also add some more roasted veggies like my favorite garlic parmesan green beans or this easy oven roasted corn with husks.
We love having some sort of bread with our dinners. It's usually just some good ole bread and butter, but when I have time to make rolls I'll whip up these easy dinner rolls or the kids' favorite garlic cheese biscuits.
If you love simple dinners that require hardly any dishes, you have to try some of my other favorite sheet pan meals. Keep dinnertime easy with Sheet Pan Shrimp Scampi or Sheet Pan Chicken Fajitas for a quick family meal with big flavor. Craving something saucy? Sheet Pan Teriyaki Chicken is always a winner. For a heartier option, Sheet Pan Sausage and Veggies or Honey Mustard Chicken and Veggies make a complete meal with barely any cleanup.
Storing Roasted Chicken and Potatoes
Store any leftover chicken and potatoes in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or in a low oven until warmed through. You could even reheat them in the air fryer to get the chicken skin crispy again.
Heather's Favorite Tools for this Recipe
- An instant-read thermometer is ideal for checking the temperature of chicken. I use the Pampered Chef one but this instant read thermometer from OXO is great too!
- These aluminum sheet pans from Nordic Ware are a great option if you need the half sheet size.
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is a great one too!
- I have a Nuwave basket air fryer. It works great for reheating the chicken and potatoes.
Tips for Sheet Pan Chicken and Potatoes
- Cover your sheet pan with parchment paper or aluminum foil, it will make it really easy to clean up.
- Pat your chicken dry. This will make sure the skin gets nice and crispy.
- Cut your potatoes in uniform pieces and no bigger than an inch, meaning the majority of them are all the same size. When they are all the same size they will cook evenly. If some pieces are large and some are mini, the large pieces will still be hard and raw when the mini pieces are fully cooked.
- Make sure to coat the potatoes evenly with the oil and seasonings. It's what helps the potatoes develop the crisp edges.
- Try not to overcrowd the sheet pan or the potatoes will steam instead of roast.
- Let the chicken rest for 10 minutes. This allows the juices to settle back into the chicken so its tender and juicy.
- If you want to use a different cut of chicken (like chicken breast), cut the potatoes into ½ inch bite size cubes. The potatoes will be done around the 30 minute mark, the same as the chicken breast.
More Easy Chicken Dinners:
- Creamy Chicken Orzo
- Breaded Chicken Cutlets
- Baked Chicken Parmesan
- Oven Baked Chicken Legs
- Bruschetta Chicken
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Sheet Pan Chicken and Potatoes
Ingredients
Instructions
- Spread the potatoes out in a single layer on prepared sheet pan.
- Nestle the chicken thighs skin side up in the potatoes.
- Spray some olive oil on tops of the chicken thighs.
- Combine thyme, paprika, salt and pepper in a small bowl. Sprinkle the seasoning evenly over the chicken.
- Bake for 45-60 minutes until the chicken reaches at least 165°F internally and the potatoes are fork tender.
- Let chicken rest for 10 minutes.
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