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    Home » Chicken & Poultry

    Sheet Pan Baked Chicken and Potatoes Recipe

    Published: Jan 24, 2018 / Updated: Feb 16, 2020 / 24 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This sheet pan baked chicken and potatoes recipe is super easy and makes a delicious and comforting dinner that the whole family will love!

    sheet pan with baked chicken and potatoes

    This chicken potato bake is pretty fast and fuss-free. Sometimes roasted chicken and potatoes is just what's needed. It's simple, and it brings me back to my childhood. The perfect comfort food.

    The whole thing takes less than an hour, and only about 10 minutes of it is prep time.

    Try my crispy baked chicken thighs recipe!

    close-up of sheet pan baked chicken and potatoes

    This roasted chicken and potatoes recipe all cooks on one baking sheet (or use a large roasting dish), so clean-up is minimal. I suggest lining the sheet pan with some tin foil to make the clean-up even easier.

    I tossed the chicken and potatoes with an assortment of pantry-staple herbs and spices and also added some fresh herbs to give it that extra little burst of flavor.

    The chicken skin nicely crisps up, and the potatoes end up beautifully crisp on the outside and soft and fluffy on the inside.

    How long does it take to bake chicken thighs?

    30-40 minutes at 400F is a good starting point. I used bone-in, skin-on chicken thighs for this recipe, which makes them take a little longer. But the taste is so worth it!

    You may also like my lemon chicken stuffed shells recipe or my easy mustard roasted chicken thighs.

    close-up of baked potato wedges and chicken

    Hope you enjoy this easy chicken and potatoes recipe!

    Do simple roast chicken recipes like this bring you back to your childhood as well? Nom nom nom.

    Let me know in the comments below if you've made this or if you have any questions.

    This sheet pan baked chicken and potatoes recipe is super easy and makes a delicious and comforting dinner that the whole family will love!

    Sheet Pan Baked Chicken and Potatoes Recipe

    This sheet pan baked chicken and potatoes recipe is super easy and makes a delicious and comforting dinner that the whole family will love!
    5 from 5 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American
    Servings 6
    Prevent your screen from going dark

    Ingredients
     

    • 1 pound yellow potatoes cut into quarters lengthwise (peel if desired)
    • 6-8 chicken thighs (bone-in, skin on)
    • 3-4 tablespoons olive oil
    • Juice of 1/2 lemon
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon Italian seasoning 
    • Salt & pepper to taste
    • 1 package poultry fresh herb mix (rosemary, sage, thyme)

    Instructions
     

    • Preheat oven to 400F and move the rack to the middle position. 
    • Grease a large, rimmed baking sheet or line it with foil. Cut up your potatoes and add them to the baking sheet along with the chicken. 
    • Use your hands to coat the chicken and potatoes with the oil and lemon juice. Sprinkle the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper (I'm pretty generous) onto the chicken and potatoes. Use your hands again to toss everything together so it's evenly coated. Surround the chicken and potatoes with the poultry herb mix (I put some of it on top of the chicken + potatoes and leave other intact sprigs scattered). 
    • Roast for 30-40 minutes or until the chicken is cooked through but not overcooked. Cooking time will vary depending on how big the chicken pieces are (internal temperature should reach 165F). 
    • Broil for a few minutes to crisp up the chicken skin and potatoes if desired. 

    Notes

    • Serves 4-6.
    Keyword chicken and potatoes, sheet pan chicken dinner
    Author Natasha Bull
    « Quick and Easy Chickpea Coconut Curry
    Healthy Chicken Taco Salad Recipe »

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    1. Meghan says

      December 13, 2022 at 6:10 AM

      5 stars
      Made this last night and it was a hit! Thank you! 🙂

      Reply
      • Natasha says

        December 13, 2022 at 11:29 AM

        You're very welcome!!

        Reply
    2. Kristi says

      September 2, 2021 at 1:09 PM

      5 stars
      I've made this several times, and it's always a winner! Leftovers are good the next day too. This will be a standard for a hearty and satisfying supper for cold days.

      Reply
      • Natasha says

        September 2, 2021 at 1:34 PM

        I'm so glad you like it, and thanks for taking the time to review this recipe, Kristi! 🙂

        Reply
    3. Alexis Harrison says

      April 30, 2020 at 10:02 AM

      Would you say for the poultry mix is about 2 tablespoons of each or more? Excited to try this!

      Reply
      • Natasha says

        April 30, 2020 at 10:04 AM

        Hi! I would say probably a bit less than that (like once you've chopped it). It's definitely a pretty forgiving recipe, so just use your best judgement. 🙂

        Reply
    4. Cookin'Belle says

      April 8, 2020 at 2:17 PM

      Has anyone ever tried this with canned potatoes? That is all I have.

      Reply
      • Natasha says

        April 8, 2020 at 2:28 PM

        Hi! I think those could work, but they may cook a little faster.

        Reply
    5. Robert says

      April 7, 2020 at 1:59 AM

      Hi, I am going to try and make this recipe with chicken drumsticks and chicken wings. I will let you know how it turns out.

      Reply
      • Natasha says

        April 7, 2020 at 1:33 PM

        Hope it works out! 🙂

        Reply
        • Robert says

          April 8, 2020 at 12:18 AM

          5 stars
          It work out fantastic thank you

          Reply
          • Natasha says

            April 8, 2020 at 9:30 AM

            Excellent!!

            Reply
    6. Natalie says

      February 26, 2020 at 2:56 PM

      5 stars
      Made this for my bf the other night and he had 3 chicken thighs! Going to make again tonight but with chicken breasts instead

      Reply
      • Natasha says

        February 26, 2020 at 3:10 PM

        That's awesome!!! I am so happy you enjoyed it. Let me know how it goes with chicken breasts!

        Reply
    7. Marie Idaszak says

      February 7, 2020 at 1:46 PM

      I am going to try the chicken and potatoes tonight.

      Reply
      • Natasha says

        February 7, 2020 at 4:04 PM

        Hope you like it 🙂

        Reply
    8. Nick says

      January 30, 2020 at 4:23 PM

      Tastes great! I just wish I could get the potatoes more crispy. I broil it at the end, which helps, but they still end up pretty soft. Now that I think about it, that's probably due to the size I'm cutting them. I'll have to try smaller potatoes next time and see how it works...

      Reply
      • Natasha says

        January 30, 2020 at 9:57 PM

        Yes! Let me know if that crisps them up a bit. Or maybe you could give them more of a head start?

        Reply
    9. Christina says

      December 10, 2019 at 3:05 PM

      I made this the weekend after Thanksgiving and my boys loved it! I only had boneless, skinless thighs, so cooked it for a little less time. We are cooking again tonight with the bone and skin on thighs. Very easy and delicious!

      Reply
      • Natasha says

        December 10, 2019 at 3:37 PM

        I'm so glad to hear it!!

        Reply
    10. Kristine says

      December 7, 2019 at 12:23 PM

      Would it take longer with chicken breasts halves?

      Reply
      • Natasha says

        December 7, 2019 at 12:43 PM

        Hi! I think it would actually take less time. It really varies depending on their weight, but 20-25 minutes at 400F is a good starting point (use a meat thermometer to ensure the chicken 165F in the middle before serving). I find that roasting boneless/skinless chicken breasts is quite hit or miss for me and they often end up overcooked and dry, unfortunately. That's why I prefer the bone-in skin-on thighs (they're also way more flavorful).

        Reply
    11. Sissieann says

      October 5, 2019 at 3:50 PM

      5 stars
      We enjoyed this meal.

      Reply
      • Natasha says

        October 5, 2019 at 5:41 PM

        So happy to hear it! 🙂

        Reply

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