This sheet pan baked chicken and potatoes recipe is super easy and makes a delicious and comforting dinner that the whole family will love!
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!
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.
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.
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!
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.
Recipe Notes
- Serves 4-6.
Marie Idaszak says
I am going to try the chicken and potatoes tonight.
Natasha says
Hope you like it 🙂
Nick says
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…
Natasha says
Yes! Let me know if that crisps them up a bit. Or maybe you could give them more of a head start?
Christina says
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!
Natasha says
I’m so glad to hear it!!
Kristine says
Would it take longer with chicken breasts halves?
Natasha says
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).
Sissieann says
We enjoyed this meal.
Natasha says
So happy to hear it! 🙂