Sheet Pan Potatoes and Chicken: 5 Simple Steps to Comfort

Name: Sheet Pan Potatoes and Chicken: 5 Simple Steps to Comfort
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 chicken thighs; 1 pound baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

By:

Christina R. Jones

July 27, 2025

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Let me tell you, if you’re looking for a dinner recipe that’s as easy as pie—well, easier than pie—then you’ve stumbled upon the perfect dish! My sheet pan potatoes and chicken is a total lifesaver for those busy weeknights when you want something hearty and delicious without spending hours in the kitchen. Picture this: tender, juicy chicken thighs paired with crispy, golden baby potatoes, all cooked together on one sheet pan. It’s like a hug on a plate!

sheet pan potatoes and chicken - detail 1

The beauty of this recipe lies in its simplicity. You just toss everything together, pop it in the oven, and let the magic happen. The aroma wafting through your home will have everyone gathering at the table in no time, eagerly anticipating a satisfying meal. Plus, cleanup is a breeze—no messy pots and pans to deal with! Trust me, once you try this dish, it’ll become a staple in your weekly rotation. It’s not just quick; it’s also packed with flavor and makes for a cozy family dinner. So, let’s roll up our sleeves and dive into this easy-peasy sheet pan wonder!

Ingredients List

4 chicken thighs, skin-on and bone-in for maximum flavor
1 pound baby potatoes, halved to ensure they get crispy
2 tablespoons olive oil, to help everything roast beautifully
1 teaspoon garlic powder, for that savory kick
1 teaspoon paprika, adding a lovely warmth and color
Salt and pepper to taste, because seasoning is key!
Fresh parsley, chopped, for a vibrant garnish that brightens up the dish

How to Prepare Sheet Pan Potatoes and Chicken

Getting started with my sheet pan potatoes and chicken is as easy as it gets! Let’s break it down step-by-step so you can whip this up in no time.

Step-by-Step Instructions

First things first, you’ll want to preheat your oven to 400°F (200°C). This is crucial because a hot oven means perfectly roasted chicken and crispy potatoes. While that’s warming up, grab a bowl and toss those halved baby potatoes with the olive oil, garlic powder, paprika, salt, and pepper. Make sure they’re evenly coated; this step is what gives them that wonderful flavor and crunch!

Once your potatoes are ready, spread them out on a sheet pan in a single layer. It’s important not to overcrowd them; you want each potato to have space to roast and get that lovely golden color. Now, it’s time to season the chicken thighs! Sprinkle them generously with salt and pepper on both sides. I like to pat them dry with a paper towel first to help the skin crisp up nicely.

Next, nestle the seasoned chicken thighs among the potatoes on the sheet pan. This way, the chicken juices will drip down and flavor those potatoes as they cook—yum! Now, pop the pan into the preheated oven and set a timer for 30-35 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and those potatoes are golden and fork-tender.

Once you take it out of the oven, let the chicken rest for a few minutes. This is super important! It allows the juices to redistribute, ensuring every bite is juicy and tender. Finally, garnish with fresh parsley before serving, and voilà! You’ve got a delicious, hearty meal that’s sure to impress!

Why You’ll Love This Recipe

Quick Preparation: This dish comes together in just 10 minutes of prep time, making it perfect for busy weeknights.
Minimal Cleanup: With everything cooked on one sheet pan, you’ll save time on washing dishes—what’s not to love?
Satisfying Flavors: The combination of juicy chicken and crispy potatoes, seasoned just right, creates a meal that’s both comforting and delicious.
Versatile: Feel free to mix in your favorite veggies or adjust the spices to suit your taste; this recipe is all about making it your own!
Family-Friendly: Kids and adults alike will enjoy this hearty dish, making it a hit at the dinner table.

Tips for Success

To ensure your sheet pan potatoes and chicken turn out perfectly every time, here are some of my favorite tips! First, don’t be shy with the seasoning. Feel free to add your favorite herbs like rosemary or thyme for an extra flavor boost. If you like a bit of heat, a pinch of cayenne pepper can really elevate the dish!

Also, think about adding some colorful veggies! Bell peppers, carrots, or even broccoli can roast alongside the chicken and potatoes, making for a beautiful, nutritious meal. Just be mindful of their cooking times; softer veggies like bell peppers can go on the sheet pan with the chicken, while harder ones like carrots might need a head start.

Lastly, let the chicken rest before serving. This little step makes a world of difference in juiciness! Trust me, these small adjustments can take your dish from great to absolutely fantastic!

Nutritional Information

Now, let’s chat about the nutritional side of my sheet pan potatoes and chicken! Keep in mind that these values can vary depending on the specific ingredients and brands you use, but here’s a general breakdown per serving:

Calories: 350
Fat: 15g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 600mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 1g
Protein: 25g

This hearty meal not only satisfies your taste buds but also provides a good source of protein and essential nutrients. It’s a delicious way to fuel your busy days!

FAQ Section

Got questions about making my sheet pan potatoes and chicken? I’ve got you covered! Here are some common queries I hear often:

Q1: Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine. Just keep an eye on the cook time since they may cook a bit faster. Aim for an internal temperature of 165°F (75°C) to ensure they’re juicy and safe to eat.

Q2: What other vegetables can I add?
Feel free to get creative! Vegetables like bell peppers, carrots, zucchini, or even Brussels sprouts can roast beautifully alongside the chicken and potatoes. Just remember to cut them into similar sizes for even cooking.

Q3: Can I make this ahead of time?
You can prep the potatoes and chicken ahead of time! Toss them with the olive oil and seasonings, then cover and refrigerate. When you’re ready to cook, just pop them in the oven!

Q4: What if I don’t have garlic powder?
No worries! You can use fresh minced garlic instead. About 2-3 cloves should do the trick. Just toss them in with the potatoes for that lovely garlic flavor!

Q5: How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until warmed through, and you’ll have a delicious meal ready to go!

Serving Suggestions

Now that you’ve got your delicious sheet pan potatoes and chicken ready, let’s talk about what to serve alongside it! A fresh, crisp salad is always a great pairing. I love a simple mixed greens salad with cherry tomatoes, cucumbers, and a light vinaigrette to balance the hearty flavors of the chicken and potatoes.

If you’re in the mood for something a bit more comforting, how about some warm, crusty bread? A nice baguette or garlic bread is perfect for soaking up any delicious juices left on your plate. You could also serve it with a side of roasted seasonal veggies for an extra burst of color and nutrition.

Feeling adventurous? Try a tangy coleslaw to add a crunch and a pop of flavor! Whatever you choose, these sides will elevate your meal and make for a wonderfully satisfying dinner experience. Happy eating!

Storage & Reheating Instructions

Storing leftovers from my sheet pan potatoes and chicken is super easy! Just let everything cool down to room temperature, then transfer the chicken and potatoes into an airtight container. They’ll stay fresh in the fridge for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to wrap them tightly to prevent freezer burn!

When it’s time to enjoy those delicious leftovers, you’ve got a couple of options for reheating. For the best results, I recommend popping them back in the oven at 350°F (175°C) for about 15-20 minutes until heated through. This helps to keep the chicken crispy and the potatoes nice and golden. If you’re in a hurry, the microwave works too—just be sure to cover it to keep moisture in, and heat in short intervals to avoid drying everything out. Enjoy your tasty meal again!

For more delicious recipes, check out my Pinterest page!