Sheet Pan Chicken and Potatoes
on Sep 16, 2019, Updated Mar 19, 2024
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This chicken gets super tender and amazingly flavorful with a marinade made from ingredients you may have in the house.
A one-sheet recipe is a terrific weeknight dinner solution, easy on the cook and easy on the dishwasher. And one that stars bone-in chicken thighs is both family-friendly and crowd-pleasing, a true win-win. Not to mention economical; chicken thighs are one of the least pricy chicken part options out there. This recipe calls for chicken to be baked on top of thinly sliced potatoes, so the potatoes pick up beautiful flavor from all of the ingredients in the chicken marinade and the juices from the cooked chicken.
The chicken is amazing, savory, and flavorful. But oh wow, are these potatoes delicious, super tender but slightly crispy around some of the edges! You could skip the potato part if you wanted to serve the chicken with another starch, like mashed potatoes or rice, but they really are a treat.
I’ve paired this one-pan chicken dinner with simply sautéed broccolini, roasted asparagus, and also with Cheesy Brussels Sprouts, and all were great. Pick a simply cooked seasonal green or vegetable, or just make a big salad, and you’re done.
Table of Contents
Sheetpan Chicken and Potatoes: This chicken gets super tender and amazingly flavorful with a marinade made from ingredients you probably have on hand.
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Sheet Pan Chicken and Potatoes Ingredients
- Garlic – Adds so much flavor to the marinade.
- Rosemary – A great herb for many chicken dishes. Fresh rosemary is preferred, but dried will do just fine.
- Thyme – Another great herb for chicken. Again, fresh or dried…your call.
- Honey – For a touch of sweetness.
- Worcestershire sauce – Always a great marinade ingredient.
- Dijon mustard – Adds a bit of complementary spice to the marinade.
- Fresh lemon – Both the zest and juice of a single lemon really perk up this dish.
- Sriracha sauce – For a gently spicy kick.
- Chicken thighs – The recipe calls for bone-in, skin-on chicken thighs. Other pieces will work; you may just have to adjust the cooking time.
- Yukon Gold Potatoes – A classic potato choice for baking and roasting, you can either peel them or not.
- Fresh parsley – An excellent way to finish even the simplest of dishes.
How to Make Sheet Pan Chicken and Potatoes
- Mix the marinade.
- Marinate the chicken: Place the chicken into the marinade and turn to coat — your hands are the best tools for this! Either cover the bowl or transfer the chicken and marinade to a large zipper-sealed bag. Refrigerate the chicken for 8 to 24 hours.
- Arrange everything on a baking pan: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or foil or spray with nonstick cooking spray. Place the potatoes on the baking sheet and drizzle with the remaining tablespoon of olive oil. Spread the potatoes over the bottom of the baking sheet; slightly overlapping is fine. Arrange the chicken over the potatoes, not allowing the pieces to touch.
- Roast and serve: Roast the chicken for about 45 to 50 minutes, until the potatoes are tender and the chicken is cooked through (an internal temperature of 165 F) with the skin nicely browned and crispy. Serve hot, sprinkled with fresh parsley.
Tips
- If you don’t have time to marinate the chicken, it will still be delicious, though not quite as deeply flavored. I’ve done this in a pinch, and it’s still just so good.
- If you want to make this with bone-in chicken breasts or drumsticks, the cooking time will be roughly the same. I definitely recommend using skin-on chicken in this recipe, as the skin will get nicely browned and crispy and soak up all of the flavors from the marinade. If you can find boneless chicken thighs with their skin, you’ll want to start checking for doneness at about 35 minutes.
- If the chicken is cooked through, but you feel like the potatoes need a bit more time, you can pull the chicken from the baking sheet and return the potatoes to the oven for another 10 minutes or so.
Make Ahead and Storage
You can make this dish up to 2 days ahead of time and store it, covered, in the fridge. Bring to room temperature while the oven preheats, and reheat the chicken and potatoes for about 15 minutes in a 375-degree F oven.
What to Serve With Sheet Pan Chicken and Potatoes
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Sheet Pan Chicken and Potatoes
Equipment
Ingredients
- ¼ cup olive oil (plus 1 tablespoon)
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
- 2 tablespoons minced fresh thyme leaves (or 2 teaspoons dried)
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- Zest and juice of 1 lemon
- 1 teaspoon Sriracha sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 8 bone-in skin-on chicken thighs (about 2 1/2 pounds)
- 2 pounds Yukon Gold Potatoes (sliced about 1/4 inch thick; peeled or not peeled your choice)
- Minced fresh parsley (to serve)
Instructions
- In a large bowl, mix together the 1/4 cup olive oil, garlic, rosemary, thyme, honey, Worcestershire sauce, Dijon mustard, lemon juice and zest, Sriracha sauce, and salt and pepper. Place the chicken into the marinade and turn to coat — your hands are the best tools for this! Either cover the bowl or transfer the chicken and marinade to a large zipper-sealed bag. Refrigerate the chicken for 8 to 24 hours.
- Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil or spray with nonstick cooking spray. Place the potatoes on the baking sheet and drizzle with the remaining tablespoon of olive oil. Spread the potatoes over the bottom of the baking sheet; slightly overlapping is fine. Arrange the chicken over the potatoes, not allowing the pieces to touch.
- Roast the chicken for about 45 to 50 minutes, until the potatoes are tender and the chicken is cooked through (an internal temperature of 165 F) with the skin nicely browned and crispy. Serve hot, sprinkled with fresh parsley.
Notes
- You could skip the potato part if you wanted to serve the chicken with another starch, like mashed potatoes or rice, but it really is a treat.
- If you don’t have time to marinate the chicken it will still be delicious though not quite as deeply flavored. I’ve done this in a pinch, and it’s still just so good.
- If you want to make this with bone-in chicken breasts or drumsticks, the cooking time will be roughly the same. I definitely recommend using skin-on chicken in this recipe, as the skin will get nicely browned and crispy, and soak up all of the flavors from the marinade. If you can find boneless chicken thighs with their skin, you’ll want to start checking for doneness at about 35 minutes.
- If the chicken is cooked through, but you feel like the potatoes need a bit more time you can pull the chicken from the baking sheet, and return the potatoes to the oven for another 10 minutes or so.
- You can make this dish up to two days ahead of time, and store it, covered, in the fridge. Bring to room temperature while the oven preheats, and reheat the chicken and potatoes for about 15 minutes in a 375 degree F oven.
Hi, I’m going to make this dish tonight. I’d like to try your sautéed broccolini. Can you tell me where I can find the recipe for this?
Thank you
Steven
it’s coming! I’ll email you the recipe in the meantime.