Sheet Pan Chicken and Potatoes

This easy, mess-free recipe for Sheet Pan Chicken and Potatoes with a mega flavorful rub and lots of fresh herbs is cooked in under an hour. Add fresh asparagus or broccoli for a touch of greens and enjoy over rice, your favorite low carb cauli-rice or salad!

If you enjoy the ease of preparing sheet pan meals, you may also like this Sausage and Peppers, this Sheet Pan Mediterranean Shrimp or this Sheet Pan Mediterranean Cod.

When it comes to food there are certain combinations that always go well together and chicken and potatoes is definitely one of them. Enjoyed by all, this hearty meal is always a crowd pleaser.

Easily modified based on what you’ve got on hand, this sheet pan chicken with potatoes is the perfect weeknight family meal. If you prefer to meal prep this sheet pan meal it can be prepared a few days in advance.

Tips For Making The Best Sheet Pan Meal

Here are a few things to keep in mind when you prepare sheet pan meals:

• Use a metal pan that has a lip or rim around the edge. This allows you to easily flip or move the food around on the pan without it spilling into your oven.
• Rotate or flip the food at some point during the baking process. This ensures the food cooks evenly and browns on all sides.
• Line the sheet pan with parchment paper or grease will olive oil. This prevents food from sticking making for an easier clean up. Be careful with parchment as you don’t want it to be too high that it touches the element and catches fire.
• Don’t skimp on the oil as this helps with the roasting and sealing in of flavor and moisture.

Why You’ll Love This Sheet Pan Chicken and Potatoes

Easy clean up. Sheet pan meals are easier to clean up as you won’t have multiple dirty pots and pans.

Hearty: Chicken with potatoes and vegetables is a hearty meal.

Well-balanced: You get it all on one sheet; protein, starch and veggies.

Versatile: Change up the chicken, swap the veggies modify the spice, this recipe can be switched up to suit your tastes.

Ingredients

• Chicken leg quarter – Use chicken leg quarters or chicken thighs.
• Olive oil – Extra virgin olive oil is best but any kind is fine.
• Garlic – Fresh minced garlic adds loads of flavor but jarred will also work.
• Parsley – Fresh chopped parsley enhances the flavor and gives it a pop of color.
• Baby potatoes – Baby potatoes are just the right size but if you only have full size potatoes cut them accordingly.

DRY-RUB

• Sea salt and freshly ground pepper – Add salt and pepper to taste.
• Spices – paprika, garlic and onion powder, all purpose-seasoning and oregano.

How to make a delicious dry rub

A simple homemade dry-rub can add lots of flavor to your chicken recipes and you can control the ingredients that go in!

(For reference check out this Dry Rubbed Chicken Wings recipe)

Step 1: Start with a good quality sea salt and freshly ground pepper. If you can, opt for a grinder that gives you larger bits of ground pepper.

Step 2: Always add garlic and onion powder. These two are like the peanut butter and jelly of spices.

Step 3: Add something spicy like paprika, chili or cayenne. This doesn’t mean your chicken will be spicy, but it will add a kick, some color, and good flavor. Control the level of spice by adding more or less of these spicy seasonings

Step 4: Add herbs like oregano, thyme, rosemary, sage or a combination of these. All-purpose seasoning is another great combination of herbs and spices.

Optional fragrant spices are cumin, coriander and ginger.

How to make this sheet pan chicken and potatoes

Step 1: Start by mixing the dry rub ingredients in a small glass bowl and set aside.

Step 2: Wash the chicken in cold running water then dry thoroughly with a few sheets of paper towel.

Step 3: Coat the chicken with olive oil so the dry rub will stick. Add the minced garlic and season well with the dry rub. Transfer to a lined sheet pan and set aside.

Step 4: Season the potatoes with olive oil and remaining dry rub. Make sure to use baby potatoes.

Step 5: Roast the chicken and potatoes until chicken is golden brown and the potatoes are cooked through.

Tips and Variations For These Roasted Chicken Quarters and Potatoes

Veggie cook time: If using asparagus or broccoli, add to the sheet pan about 30 minutes into the baking time. These green veggies only take about 15 minutes to cook.

Choose the same size chicken. Try to buy chicken legs or thighs that are about the same size so they cook up at the same pace.

Change up the chicken. Feel free to use chicken breasts or you can also make sheet pan drumsticks and potatoes instead of using chicken quarters.

Dry the chicken well. If the chicken skin is wet or moist, you will end up with soggy chicken, you want a tasty crispy skin.

If using large potatoes. If you only have larger potatoes on hand make sure to slice them in half or quarters so the potatoes cook at the same pace as the chicken.

Check for doneness. Use a meat thermometer to make sure the chicken registers at least 165F degrees.

FAQs

Make Ahead and Storage

Make ahead: This sheet pan meal or baked chicken leg quarters with potatoes can easily be made a few days ahead of time and reheated when you want to eat it.

Storage: Stored in an airtight container, this sheet pan chicken and potatoes recipes will keep up to 3 days. You can also freeze the chicken and vegetables for up to 3 months.

Thaw: Thaw frozen sheet pan potatoes and chicken in the fridge overnight and reheat in the oven or microwave.

Other sheet pan chicken dinners to try next time:

• Sheet Pan Chicken Thighs With Vegetables
• Sheet Pan Bruschetta Chicken
• Bruschetta Chicken
• Chicken Sausage Fajitas

If you make this Sheet Pan Chicken and Potatoes recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!