Easy Sheet Pan Chicken and Potatoes Recipe

Sheet pan meals make dinner simple and fast. This Easy Sheet Pan Chicken and Potatoes Recipe cooks chicken and potatoes together on one tray. You only need a few ingredients and one pan. The skin on the chicken gets crisp while the potatoes roast golden and soft. Lemon and rosemary add bright, fresh flavor. Garlic and smoked paprika give warm, savory notes that the whole family will like.

This recipe works for busy weeknights and for cooks who want low fuss. You can chop, season, and roast in about forty minutes with little hands-on time. Clean up is quick because you use one pan and one bowl. The dish stays moist but delivers crisp skin when you pat the thighs dry and roast at high heat. You can change herbs or spices to match what you have. Leftovers reheat well and make a fast lunch. Serve with a green salad or steamed vegetables for a full meal. This sheet pan recipe builds confidence in the kitchen and makes a hearty, homey dinner without stress. It fits both small and larger ovens and adapts to different serving sizes with easy timing changes, and it stays satisfying day after day for sure.

Why You’ll Love This Easy Sheet Pan Chicken and Potatoes Recipe

This Easy Sheet Pan Chicken and Potatoes Recipe saves time and reduces mess. You roast chicken thighs and baby potatoes together on one tray so you use fewer dishes. The high heat crisps the skin and softens the potatoes while rosemary, garlic, lemon, and smoked paprika add clear, bright taste. It fits well into busy schedules because it needs little hands-on work. Leftovers heat up nicely and still taste good. You can change the herbs or spices to suit your pantry. Simple steps and common ingredients make this dish reliable and quick for home cooks to prepare any weeknight meal.

How to Make Easy Sheet Pan Chicken and Potatoes Recipe

Ingredients You’ll Need

• 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

Step-by-Step Directions

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken thighs dry with paper towels to achieve crispy skin.
3. In a large bowl, mix the chicken thighs with olive oil, salt, pepper, paprika, minced garlic, lemon juice, and chopped rosemary until well coated.
4. Add the halved baby potatoes to the bowl and toss to combine.
5. Arrange the seasoned chicken skin-side up on one side of a large baking sheet and place the potatoes on the other side without overcrowding.
6. Roast in the preheated oven for 35-40 minutes until everything is golden brown and cooked through.
7. Let rest for 5 minutes before serving. Garnish with additional rosemary or lemon zest if desired.

How to Serve Easy Sheet Pan Chicken and Potatoes Recipe

Serve the chicken and potatoes straight from the pan or transfer to a warm plate. Add a simple green salad, steamed green beans, or roasted vegetables for color and extra nutrients. Spoon any pan juices over the chicken for more flavor. For a bright touch, grate a bit of lemon zest over the top before serving.

How to Store Easy Sheet Pan Chicken and Potatoes Recipe

Cool leftovers to room temperature within two hours. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 350°F (175°C) for about 10-15 minutes to keep the skin crisp, or warm in a microwave for a quicker meal. Do not freeze the potatoes if you want them to keep their texture, but you can freeze cooked chicken pieces wrapped well for up to 2 months.

Tips for the Best Easy Sheet Pan Chicken and Potatoes Recipe

• Pat chicken dry to help the skin crisp.
• Cut potatoes evenly so they roast at the same rate.
• Do not crowd the pan; give pieces space for air to circulate.
• Use a rimmed baking sheet to hold any juices.
• Check the thickest part of the chicken for an internal temperature of 165°F (75°C).

Recipe Variations (if any)

• Swap rosemary for thyme or oregano for a different herb note.
• Add sliced onions or carrots to the pan for more vegetables.
• Use red potatoes or fingerling potatoes instead of baby potatoes.
• For more heat, add a pinch of chili flakes or cayenne to the seasoning.

Frequently Asked Questions (FAQs)

Q: Can I use boneless chicken thighs instead?
A: Yes. Reduce the roasting time by about 5-10 minutes and check for doneness. Boneless thighs cook faster than bone-in.

Q: Can I use frozen potatoes?
A: Thawed frozen potatoes work, but they may be softer. Pat them dry and watch the roast time to avoid overcooking.

Q: How do I get extra crispy skin?
A: Dry the chicken well with paper towels, use higher oven heat, and place the chicken skin-side up without covering it. Give space on the pan for air to circulate.

Conclusion

For another simple take on this one-pan idea, try the recipe at Sheet Pan Baked Chicken and Potatoes Recipe • Salt & Lavender which offers clear steps and tips. For a different flavor twist and serving suggestions, see Sheet Pan Chicken and Potatoes – Great Grub, Delicious Treats.

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