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Side view of Pan Roasted Chicken & Potatoes on sheet pan.
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Pan Roasted Chicken & Potatoes

Pan Roasted Chicken & Potatoes is a simple one pan dinner that is a breeze to whip up, throw in the oven and get dinner done with little effort. Juicy chicken thighs and tender potatoes are seasoned to perfection making this a flavorful meal the entire family will love!
Course: Main Course, Side Dish
Keyword: Roasted Chicken and Potatoes
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Author: Heather


  • 6 chicken thighs, bone in, skin on
  • 6 medium russet potatoes, scrubbed and diced into 1 inch cubes
  • ½ onion, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1 teaspoon parsley, dried
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Chicken Seasoning

  • olive oil spray
  • 1 teaspoon thyme, dried
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper


  • Preheat oven to 400° and line or grease or large rimmed sheet pan (18x13).
  • Add potatoes to large zip top bag or bowl and add onions, olive oil, minced garlic, parsley, salt and pepper. Toss it to coat the potatoes evenly.
  • Spread the potatoes out in a single layer on sheet pan.
  • Nestle the chicken thighs in the potatoes and spray with olive oil.
  • 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 165° internally and the potatoes are fork tender.
  • Let chicken rest for 10 minutes.


Calories: 464kcal | Carbohydrates: 40g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 874mg | Potassium: 1133mg | Fiber: 3g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 3mg
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