Easy Sheet Pan Chicken and Potatoes Recipe

Name: Easy Sheet Pan Chicken and Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 bone-in chicken thighs; 1 lb baby potatoes, halved; 2 tbsp fresh rosemary, chopped; 4 garlic cloves, minced; 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); Salt and pepper to taste; 2 tsp smoked paprika

Published: December 28, 2025

by Clara Harper

Why You'll Love This Recipe

This easy sheet pan chicken and potatoes recipe is a breeze to prepare after a long day.
The flavors meld beautifully as they roast together in the oven.
The vibrant colors make it a feast for the eyes as well as the palate.
Perfect for busy weeknights yet elegant enough for special occasions!

One time, I made this dish for friends visiting from out of town, and they insisted on taking leftovers home!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Bone-in Chicken Thighs: Juicy thighs add rich flavor; feel free to swap with breasts if you prefer leaner meat.
Baby Potatoes: These little gems are perfect; just cut them in half for even roasting.
Fresh Rosemary: The fragrant herb adds a lovely aroma; don’t skimp on this one!
Garlic Cloves: Use fresh cloves for a punchy flavor; you can never have too much garlic.
Olive Oil: Helps everything crisp up nicely; opt for extra virgin for best taste.
Lemon Juice: A splash brightens up all flavors; freshly squeezed is always best.
Salt & Pepper: Essential seasonings that bring all ingredients together; adjust according to your taste.
Paprika: Adds warmth and color; smoked paprika gives an extra depth of flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 425°F (220°C) while gathering your ingredients. This ensures everything roasts evenly right from the start.

Prepare the Chicken: Pat your chicken thighs dry with paper towels. This crucial step helps achieve that golden-brown skin we all crave.

Season Generously: In a large bowl, toss the chicken with olive oil, salt, pepper, paprika, minced garlic, lemon juice, and chopped rosemary until well coated.

Add the Potatoes: Next, halve your baby potatoes and add them to the same bowl. Toss until they’re also coated in that glorious mixture.

Arrange on Sheet Pan : Spread the seasoned chicken thighs skin-side up on one side of a large baking sheet. Place those potato halves on the other side—don’t overcrowd!

Roast Away!: Pop it into the preheated oven for about 35-40 minutes until everything is golden brown and cooked through. Keep an eye out; that heavenly aroma will guide you!

Serve & Enjoy!: Once done cooking, let it rest for 5 minutes before serving. Garnish with more rosemary or lemon zest if desired—your dining companions will be wowed!

And there you have it! A delightful sheet pan chicken and potatoes dish ready to impress everyone without breaking a sweat!

This simple yet flavorful meal is sure to become a staple at your dinner table. So roll up those sleeves and let’s get cooking!

You Must Know

The secret to crispy chicken skin is drying the surface thoroughly before cooking.
Choosing the right potatoes matters; Yukon Golds are creamy and flavorful, while red potatoes hold their shape well.
Seasoning generously transforms your dish.

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C). Sear the chicken first on the stovetop for a crispy exterior, then toss in the potatoes and roast together until everything is golden and delicious.

Add Your Touch

Feel free to swap out vegetables based on what’s in your fridge or add herbs like rosemary or thyme for an aromatic boost. Personalizing this dish can lead to delightful surprises!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop everything back into a preheated oven at 350°F (175°C) until warmed through, ensuring you retain that crispy texture.

Chef's Helpful Tips

Always sear chicken skin-side down first for extra crispiness.
Don’t overcrowd the pan; give everything room to breathe while roasting.
Use a meat thermometer for perfectly cooked chicken every time!

Sharing a meal made with sheet pan chicken and potatoes always brings smiles at my dinner table; it’s simplicity meets comfort food magic that everyone loves!

FAQ

Can I use frozen chicken for this recipe?

Yes, but ensure it’s fully thawed before cooking for even results.

What herbs work best with sheet pan chicken and potatoes?

Rosemary, thyme, and oregano complement the flavors beautifully in this dish.

How do I know when my chicken is done cooking?

A meat thermometer should read 165°F (75°C) at the thickest part of the chicken.

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📖 Recipe Card