After a long day, the last thing I want is to spend hours in the kitchen. That’s where my go-to recipe for Sheet Pan Chicken and Potatoes comes in. It’s a lifesaver for busy weeknights, combining juicy chicken thighs and tender potatoes all in one pan. The best part? Cleanup is a breeze! This dish not only satisfies the hunger of my family but also impresses them with its delicious flavors. Whether you’re cooking for yourself or hosting friends, this recipe is sure to become a favorite in your home.
Why You’ll Love This Sheet Pan Chicken and Potatoes
This recipe is a game-changer for anyone who craves a hearty meal without the fuss. It’s quick, taking just about 50 minutes from start to finish, making it perfect for those hectic weeknights. The flavors meld beautifully as everything cooks together, creating a comforting dish that feels like a warm hug. Plus, with minimal prep and cleanup, you can spend more time enjoying your meal and less time scrubbing pots and pans.
Ingredients
Let’s kick off your cooking journey with these vibrant ingredients. Here’s what you’ll need:
Bone-in, skin-on chicken thighs: These are juicy and flavorful, perfect for roasting. The skin adds a delightful crispiness.
Baby potatoes: Their small size means they cook quickly and evenly. Halving them allows for a crispy exterior and fluffy interior.
Olive oil: This adds richness and helps the seasonings stick to the chicken and potatoes.
Garlic powder: A must-have for that savory depth of flavor. It’s convenient and blends well with other spices.
Onion powder: This enhances the overall taste, giving a subtle sweetness without the hassle of chopping onions.
Smoked paprika: It brings a smoky, slightly sweet flavor that elevates the dish. A little goes a long way!
Dried thyme: This herb adds an earthy note, complementing the chicken beautifully.
Salt and black pepper: Essential for seasoning, they enhance all the flavors in the dish.
Lemon: Sliced lemon adds brightness and acidity, balancing the richness of the chicken.
Fresh parsley: A sprinkle of this vibrant herb at the end adds a pop of color and freshness.
Feel free to get creative! You can add other vegetables like carrots or green beans for extra nutrition and flavor. Just adjust the cooking time as needed. For exact measurements, check the bottom of the article where you can find everything available for printing.
How to Make Sheet Pan Chicken and Potatoes
Creating a delicious Sheet Pan Chicken and Potatoes dish is easier than you might think. Follow these simple steps, and you’ll have a mouthwatering meal ready in no time!
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high temperature is key for achieving that crispy skin on the chicken and perfectly roasted potatoes.
Step 2: Prepare the Marinade
In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. Mix well until you have a smooth marinade. This blend of spices will infuse the chicken with incredible flavor.
Step 3: Coat the Chicken
Add the bone-in, skin-on chicken thighs to the bowl. Toss them in the marinade until they’re evenly coated. For an extra flavor boost, consider marinating the chicken for at least 30 minutes or even overnight in the fridge.
Step 4: Prepare the Potatoes
While the chicken marinates, grab your baby potatoes. Halve them and place them in a separate bowl. Drizzle with a little olive oil, then sprinkle with salt and pepper. Toss to coat, ensuring every piece is seasoned.
Step 5: Arrange on the Sheet Pan
Now it’s time to bring everything together. On a large sheet pan, spread out the halved potatoes. Arrange the marinated chicken thighs on top, skin side up. Don’t forget to place lemon slices on the chicken for that zesty kick!
Step 6: Bake to Perfection
Slide the sheet pan into your preheated oven. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. The aroma will fill your kitchen, making it hard to wait!
Step 7: Optional Broiling for Crispiness
If you like your chicken skin extra crispy, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning. That golden-brown finish is worth the wait!
Step 8: Rest and Garnish
Once done, remove the sheet pan from the oven and let it rest for about 5 minutes. This allows the juices to redistribute. Before serving, sprinkle fresh parsley on top for a burst of color and freshness.
Tips for Success
Marinate the chicken overnight for deeper flavor.
Use a meat thermometer to ensure the chicken is cooked through.
Don’t overcrowd the sheet pan; give everything room to roast.
Experiment with different vegetables for variety.
Let the dish rest before serving to enhance juiciness.
Equipment Needed
Sheet pan: A large, rimmed baking sheet is ideal. If you don’t have one, a roasting pan works too.
Mixing bowl: Any large bowl will do for mixing the marinade.
Meat thermometer: This ensures your chicken is cooked perfectly. A simple knife can also check doneness.
Cutting board: Essential for prepping your ingredients.
Variations
Herb-Infused: Swap out dried thyme for rosemary or oregano for a different flavor profile.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the marinade for some heat.
Vegetarian Option: Replace chicken with chickpeas or tofu, and add more veggies like bell peppers and zucchini.
Honey Glaze: Drizzle honey over the chicken before baking for a sweet and savory twist.
Low-Carb Version: Substitute potatoes with cauliflower florets for a lighter meal.
Serving Suggestions
Fresh Salad: Pair with a crisp green salad for a refreshing contrast.
Crusty Bread: Serve with warm, crusty bread to soak up the delicious juices.
Wine Pairing: A chilled white wine, like Sauvignon Blanc, complements the dish beautifully.
Presentation: Serve directly from the sheet pan for a rustic feel, garnished with extra parsley.
FAQs about Sheet Pan Chicken and Potatoes
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless chicken thighs will work just fine. Just keep an eye on the cooking time, as they may cook a bit faster than bone-in thighs.
What other vegetables can I add to the sheet pan?
You can get creative! Carrots, green beans, or even Brussels sprouts make great additions. Just remember to adjust the cooking time based on the vegetables you choose.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through.
Can I make this dish ahead of time?
Yes! You can marinate the chicken and prep the potatoes a day in advance. Just cover and refrigerate until you’re ready to bake.
Is this recipe gluten-free?
Yes, this Sheet Pan Chicken and Potatoes recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
Final Thoughts
Cooking should be a joy, not a chore, and this Sheet Pan Chicken and Potatoes recipe embodies that spirit. It’s more than just a meal; it’s a chance to gather around the table with loved ones, sharing laughter and stories. The simplicity of one-pan cooking means you can focus on what truly matters—enjoying the moment. With its comforting flavors and minimal cleanup, this dish is bound to become a staple in your kitchen. So, roll up your sleeves, embrace the deliciousness, and let this recipe bring warmth and satisfaction to your weeknight dinners.
A simple and delicious recipe for Sheet Pan Chicken and Potatoes, perfect for a weeknight dinner.
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 lemon, sliced
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the bowl and toss to coat them evenly with the marinade.
Place the halved baby potatoes on a large sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat.
Arrange the marinated chicken thighs on the sheet pan with the potatoes. Place lemon slices on top of the chicken.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Optional: For extra crispiness, broil for an additional 2-3 minutes at the end of cooking.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
For added flavor, marinate the chicken in the seasoning mixture for at least 30 minutes or overnight in the refrigerator.
Feel free to add other vegetables like carrots or green beans to the sheet pan for a complete meal. Adjust cooking time as needed for different vegetables.
