Sheet Pan Chicken and Potatoes

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When life gets busy, I turn to meals that are both comforting and simple to prepare, and this Sheet Pan Chicken and Potatoes dish has quickly become one of my weeknight staples. It brings together crispy, juicy chicken thighs with perfectly roasted potatoes, all seasoned to perfection and baked together on a single pan. The best part? Cleanup is a breeze, leaving you more time to relax and enjoy your meal.

I love the versatility of this recipe. Whether I’m making it for a cozy family dinner or meal-prepping for the week ahead, it never fails to deliver. The combination of tender chicken with golden, flavorful potatoes makes it an irresistible option that pleases everyone at the table.

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Why You’ll Love This Sheet Pan Chicken and Potatoes

This recipe is all about convenience and flavor. You only need one sheet pan, a handful of basic ingredients, and less than an hour to bring it all together. The skin-on chicken thighs become deliciously crisp while the potatoes soak up the savory juices, resulting in a hearty, satisfying dish. Plus, it’s easy to customize with your favorite herbs and spices, making it a flexible go-to for any night of the week.

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What Kind of Chicken Should I Use?

For this dish, I always reach for bone-in, skin-on chicken thighs. They offer the best flavor and stay incredibly moist during roasting. The skin crisps up beautifully in the oven, adding a wonderful texture to each bite. However, you can also use chicken drumsticks or a mix of thighs and legs if you prefer. Just keep in mind that bone-in cuts generally yield better results than boneless, as they stay juicier throughout the cooking process.

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Options for Substitutions

One of the reasons I love this recipe is how adaptable it is. Here are some easy swaps you can make:

• Chicken Breasts: If you prefer white meat, you can use bone-in, skin-on chicken breasts. Just adjust the cooking time, as breasts cook a little faster.
• Potatoes: While I typically use baby gold or Yukon potatoes, red potatoes or even sweet potatoes work well, too.
• Seasoning: Feel free to experiment with different spice blends — smoked paprika, Italian herbs, or a dash of cayenne for heat can all elevate the flavors.
• Vegetables: Add carrots, Brussels sprouts, or green beans to the sheet pan for a more complete meal.

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Ingredients for This Sheet Pan Chicken and Potatoes

Each ingredient in this recipe plays an essential role in building flavor and achieving that perfect balance of crispy and tender textures:

• Chicken Thighs (bone-in, skin-on): The star of the dish—juicy and flavorful, with crispy golden skin after roasting.
• Baby Gold or Yukon Potatoes: Their creamy texture and ability to crisp up in the oven make them a perfect pairing for the chicken.
• Olive Oil: Helps the skin and potatoes crisp and carries the seasoning evenly across the dish.
• Garlic (minced or grated): Adds a rich, savory depth that permeates both the chicken and the potatoes.
• Paprika: Provides a subtle smokiness and enhances the golden color of the chicken skin.
• Dried Italian Herbs (oregano, thyme, rosemary, basil): Infuses the dish with aromatic, earthy flavors.
• Salt and Pepper: Essential for seasoning and bringing out the natural flavors of the ingredients.
• Fresh Thyme or Parsley (optional, for garnish): Adds a bright, fresh finishing touch before serving.

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Step 1: Prepare the Chicken and Potatoes

Start by preheating your oven to 400°F (200°C). While the oven is heating, pat the chicken thighs dry with paper towels—this helps the skin crisp up nicely. Cut the baby potatoes in halves or quarters, depending on their size, so they roast evenly.

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Step 2: Season Everything

In a large mixing bowl, toss the chicken thighs and potato pieces with olive oil, minced garlic, paprika, Italian herbs, salt, and pepper. Make sure everything is well coated—this ensures each bite is packed with flavor.

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Step 3: Arrange on the Sheet Pan

Line a large sheet pan with parchment paper or lightly grease it. Place the seasoned chicken thighs skin-side up on one side of the pan, and spread the potatoes out on the remaining space in a single layer. Try to avoid overcrowding, as this helps everything roast rather than steam.

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Step 4: Roast to Perfection

Place the sheet pan in the preheated oven and roast for about 35 to 45 minutes, or until the chicken skin is crispy and golden and the potatoes are tender with browned edges. If desired, you can broil the pan for an additional 2–3 minutes at the end to achieve extra crispiness.

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How Long to Cook Sheet Pan Chicken and Potatoes

Typically, this dish takes about 35 to 45 minutes in a preheated 400°F (200°C) oven. The exact time will depend on the size of your chicken thighs and potato pieces. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (74°C), the skin is crisp, and the potatoes are fork-tender with beautifully golden edges.

If you want extra-crispy skin, you can broil the sheet pan for the last 2 to 3 minutes, keeping a close eye to avoid burning.

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Tips for Perfect Sheet Pan Chicken and Potatoes

• Dry the Chicken Well: Patting the chicken dry before seasoning helps ensure crispy skin.
• Don’t Overcrowd the Pan: Give each piece of chicken and potato some space for air circulation. This promotes roasting, not steaming.
• Uniform Potato Cuts: Cut the potatoes into even-sized pieces so they cook at the same rate.
• Rotate the Pan: Halfway through cooking, rotate the pan for even browning, especially if your oven has hot spots.
• Let It Rest: After roasting, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat juicy.

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Watch Out for These Mistakes While Cooking

• Skipping the Drying Step: If you don’t pat the chicken dry, the skin won’t crisp properly.
• Overcrowding the Pan: Cramming too many ingredients on the sheet pan leads to steaming instead of roasting.
• Uneven Potato Sizes: Mismatched sizes mean some potatoes will be undercooked while others burn.
• Not Flipping the Potatoes: Giving the potatoes a flip halfway through ensures even browning.
• Ignoring Rest Time: Cutting into the chicken too soon can cause the juices to run out, leaving it dry.
• Underseasoning: Don’t be shy with the salt, pepper, and herbs—season generously for full flavor.
• Forgetting to Check Temperature: Always check that the chicken reaches 165°F (74°C) for safe and juicy results.

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What to Serve With Sheet Pan Chicken and Potatoes?

Roasted Brussels Sprouts

Their nutty flavor pairs wonderfully with the savory chicken and crispy potatoes.

Steamed Green Beans

A simple, fresh side that adds color and crunch to your plate.

Mixed Green Salad

A light, crisp salad with vinaigrette balances the richness of the dish.

Garlic Bread

Perfect for soaking up any delicious juices left on the pan.

Sauteed Spinach

Quick and easy, spinach adds a healthy green to your meal.

Coleslaw

A tangy slaw brings refreshing contrast and crunch.

Roasted Carrots

Sweet and caramelized carrots complement the savory chicken beautifully.

Cucumber and Tomato Salad

Bright and juicy, this salad offers a cooling counterpoint.

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Storage Instructions

If you have leftovers, allow the chicken and potatoes to cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 4 days.

To reheat, you can:

• Use the oven at 375°F (190°C) for about 10–15 minutes to restore crispiness.
• Use the microwave for convenience, though the skin will lose its crisp texture.

I recommend the oven method for the best results.

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Estimated Nutrition

Please note that nutrition will vary based on portion size and exact ingredients used. Here’s an approximate breakdown per serving (assuming 1 chicken thigh and a portion of potatoes):

• Calories: ~450
• Protein: ~25g
• Carbohydrates: ~20g
• Fat: ~30g
• Fiber: ~3g
• Sodium: ~500mg

This dish provides a hearty balance of protein, healthy fats, and carbohydrates, making it both satisfying and nourishing.

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Frequently Asked Questions

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature of the thickest part of the chicken thigh. It should read 165°F (74°C).

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Can I use boneless, skinless chicken thighs?

Yes, but keep in mind they’ll cook faster—about 25 to 30 minutes. You’ll also miss out on that crispy skin!

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Do I need to peel the potatoes?

Not at all! I prefer to leave the skins on—they add texture, nutrients, and flavor.

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Can I prepare this meal ahead of time?

You can season the chicken and potatoes in advance and store them covered in the fridge for up to 12 hours. When ready, simply arrange them on the sheet pan and roast.

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Can I freeze leftovers?

It’s best to enjoy this dish fresh or refrigerated. Freezing can affect the texture of the potatoes and chicken skin.

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What other seasonings can I try?

Smoked paprika, lemon zest, cumin, or even a touch of chili flakes can add exciting new flavors.

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Can I add more vegetables?

Absolutely! Carrots, Brussels sprouts, or broccoli all roast beautifully with this dish.

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How do I keep the chicken skin crispy?

Pat the chicken very dry before seasoning, and give it enough space on the sheet pan so the skin roasts instead of steaming.

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Conclusion

Sheet Pan Chicken and Potatoes is one of those wonderful dishes that strikes the perfect balance between ease and flavor. It’s adaptable, comforting, and can be on your table in under an hour. Whether you’re feeding a family or just looking for a delicious meal to enjoy midweek, this recipe delivers every time. Once you try it, you’ll see why it’s become one of my absolute go-to dinners.

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