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Sheet Pan Chicken And Potatoes

Sheet Pan Chicken And Potatoes

This Sheet Pan Chicken And Potatoes recipe is the ultimate no-fuss, healthy dinner that roasts tender chicken and golden potatoes all on one pan for an easy, flavor-packed meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs; for juicier bites
  • 1.5 pounds baby potatoes halved (Yukon Gold or red potatoes for creaminess)
  • 3 tablespoons olive oil California Olive Ranch brand for depth
  • 4 cloves garlic minced (fresh for zing; jarred works in a pinch)
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
  • 1 teaspoon smoked paprika for color and subtle smokiness
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon red pepper flakes optional, for a mild kick
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped (for garnish)
  • Lemon wedges for serving (optional, brightens flavors)

Instructions
 

  • Preheat your oven to 425°F. Line a rimmed, oven-safe sheet pan with parchment paper or lightly grease with olive oil—this cuts cleanup and helps potatoes crisp.
  • In a large bowl, whisk olive oil, minced garlic, oregano, smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper until well-combined.
  • Add halved potatoes to the bowl. Toss gently so each piece is coated in the garlic herb oil—no dry spots. Spread them out on half of the sheet pan. Place chicken on the other half of the pan. Brush any remaining oil mixture over the chicken.
  • Slide the pan into the oven. Roast for 20 minutes, then flip potatoes and chicken. Continue baking for an additional 12–15 minutes, or until potatoes are fork-tender and chicken reaches an internal temperature of 165°F.
  • Turn on the broiler for the last 2 minutes if you crave extra crisp on your chicken edges. Keep a close eye—everything browns fast under high heat.
  • Remove the pan, let chicken rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.

Notes

Tips: Choose even-sized potatoes to ensure uniform doneness. Pound chicken to an even thickness (about ¾ inch) so it cooks evenly. For the crispiest skin on thighs, pat them extra dry before oiling. And if you like a little color variation, toss potatoes halfway through with a splash of balsamic vinegar or a pinch of turmeric.
Keyword Chicken, Easy, Healthy, one pan dinner, Potatoes, Roasted, Sheet Pan
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