If you’re looking for an easy dinner recipe that the whole family will love, try this One Pan Chicken and Potatoes recipe. It’s a flavorful dinner that’s easy to make with little prep time. It’s the perfect family meal with mostly hands-off cooking!
Are you a fan of sheet pan dinners? As a busy family of four, we sure are big fans in our house!
This Sheet Pan Salmon with Veggies recipe has been on regular rotation in our house for decades. And we’ve since added this Sheet Pan Chicken Fajitas and Sheet Pan Tex-Mex Vegetarian Nachos to meal planning.
Now this One Pan Chicken and Potatoes recipe is a newer family fave. We love whipping this chicken dinner together, especially on busy weeknights. I’m so excited to share the recipe with you all!
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🌟 Why this recipe works
This one pan chicken recipe is a delicious meal that is sure to become part of your regular dinner rotation!
- Easy – This is a great recipe for the entire family that’s super easy to follow. I’ve included step-by-step photos down below to make it even easier for you!
- One pan – With juicy chicken and crisp potatoes all cooked together on one sheet pan, it’s a complete meal. There’s less to clean up
- Hands-off cooking – This no-fuss meal requires little prep time, and mostly hands-off cooking. Making it perfect for an easy weeknight dinner!
- Versatile – While it’s a simple dinner that happily feeds a family of four, this recipe is also great to serve at a dinner party.
🛒 Ingredient notes
You only need a few simple ingredients to make this chicken and potatoes sheet pan dinner
- Chicken – I like to use a combination of skin-on, bone-in chicken thighs and chicken drumsticks. You can use boneless skinless chicken thighs instead. But I prefer skin-on for crispy chicken thighs and drumsticks.
- Potatoes – Baby potatoes/Yukon gold potatoes work best in this recipe. If you use red potatoes, you might need to bake them for longer. You can also use sweet potatoes. Just make sure they are cut into small, equally-sized pieces.
- Olive oil – Use your favorite extra-virgin olive oil for the sauce.
- Lemon juice – Fresh lemon juice adds acidity and brightness to the sauce, as well as a bit of refreshing citrus flavor.
- Garlic – I prefer to use 5-6 cloves of garlic, but you can use less if you prefer.
- Rosemary – Some fresh chopped rosemary adds a rich and earthy flavor to the whole meal.
- Paprika – If you know my recipes, you know I like to add a hint of paprika to most chicken dishes. Just a little bit adds a nice depth of flavor to any chicken dish.
- Salt & pepper – Use kosher salt and ground black pepper to finish the seasonings.
✅ Step-by-step instructions
A full list of ingredients and detailed instructions are in the printable recipe card at the bottom of this post. Here are step-by-step photos to help you make this delicious meal.
- Pat the chicken pieces dry with a paper towel.
- In a large bowl, whisk together the olive oil, lemon juice, rosemary, paprika, garlic, salt, and pepper.
3. Add the chicken and potatoes to a sheet pan in a single layer.
4. Pour the sauce and seasonings over the chicken and potatoes.
5. Toss the sauce and seasonings with the chicken and potatoes to fully coat each piece.
6. Bake at 400°F for 50-60 minutes.
Optional: If you would like to brown the tops of the chicken and potatoes, as I did for these photos, after the baking time is done, you can turn the oven to Broil on Hi for 4-5 minutes. Watch the chicken and potatoes carefully after a couple of minutes and take them out when the tops turn a lovely golden brown.
👩🏻🍳 Recipe FAQs
Chicken is done cooking when a meat thermometer inserted into the thickest part of the chicken reads 165°F.
I would not recommend using chicken breasts in this recipe. They tend to dry out faster in the oven, and won’t turn out as juicy as chicken thighs. If you want to use chicken breasts, I recommend marinating them for at least 30 minutes before cooking. That will help you get closer to juicy chicken breasts.
Allow the food to cool down, then store the leftovers in an airtight container in the refrigerator for up to 4 days.
🍽 Serving ideas
While this one pan chicken and potatoes dish is a complete meal on its own, it’s also great served with additional vegetable side dishes. Try serving it with Air Fryer Broccoli, Roasted Garlic Lemon Asparagus, Instant Pot Green Beans, or Corn with Basil Lime Butter.
🍷 🥂 Wine pairings
I love to serve this sheet pan chicken dinner with a dry white wine. Try pairing it with a Sauvignon Blanc or unoaked Chardonnay.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Sheet pan – You’ll need one baking sheet, plus some aluminum foil or parchment paper.
More chicken recipes
Check out our complete collection of chicken recipes for more great dinner ideas. Or start with one of these recent chicken recipes:
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
One Pan Chicken and Potatoes
Equipment
Ingredients
- 8 chicken thighs (4) and chicken drumsticks (4)
- 1½ pounds baby potatoes, halved
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 5-6 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 Tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Blot chicken and potatoes with a paper towel to dry them so they crisp up nicely. Place them on the baking sheet.
- In a large bowl, whisk together the olive oil, lemon juice, garlic, rosemary, paprika, salt, and pepper.
- Pour the mixture over the chicken and potatoes. Using your hands or tongs, toss well until the chicken and potatoes are fully coated with the seasoning oil mixture. Alternatively, you can mix together the chicken and potatoes with the seasoning oil in the bowl, then place the coated chicken and potatoes on the pan.
- Keep the pan uncovered and bake at 400°F for 50-60 minutes. Chicken is done when a meat thermometer inserted into the thickest part of a chicken piece reads 165°F.
- If you want to brown the tops of the chicken and potatoes more, broil for 4-5 minutes.
- Allow the chicken and potatoes to rest for 5 minutes before garnishing with chopped parsley and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
