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.

Roasted chicken, baby potatoes, parsley and asparagus, on a baking sheet lined with parchment paper.

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.

Raw chicken coated with olive oil and spice rub on a sheet pan lined with parchment paper.

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.

Seasoned baby potatoes in a white baking dish with parsley.

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.

Roasted chicken, baby potatoes, parsley and asparagus, on a baking sheet lined with parchment paper.

FAQs

is it safe to cook potatoes with raw meat?

Yes, it is safe to cook raw meat or chicken with potatoes.

how do you reheat chicken in a sheet pan?

You can reheat chicken that was cooked on a sheet pan in the microwave or the oven. To prevent it from drying out when heating in the oven, you can wrap it in foil with a small opening to allow the steam to escape.

how do you keep sheet pan chicken from drying out?

To ensure your chicken does not dry out make sure the oven has been preheated and check for doneness a few minutes before the recommended cook time. If you are concerned your chicken is drying out you can cover it with aluminum foil as this will help lock in the moisture.

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:

RECIPE TIP

Ensure the chicken is all the same size as well as the vegetables to prevent parts of the meal from overcooking or undercooking.

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!

chicken and potatoes sheet pan
5 from 1 vote

Sheet Pan Chicken and Potatoes

by Silvia
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!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4 servings

Equipment

  • Sheet Pan

Ingredients 

  • 3-4 chicken leg quarter or chicken thighs
  • 4 tbsp olive oil
  • 4 cloves garlic, minced
  • fresh parsley
  • 2 lb baby potatoes

Dry-Rub

  • 1 tsp sea salt and freshly ground pepper
  • 1 tsp each, paprika, garlic and onion powder
  • 1/2 tsp all-purpose seasoning and oregano

Instructions 

  • Mix the dry rub on a small glass bowl and set aside.
  • Wash and dry chicken with paper towel. Do not leave chicken skin wet or moist otherwise you will end up with soggy chicken not crispy.
  • Coat chicken with 2 tbsp of olive oil, add minced garlic and season well wtih dry rub. Transfer to a lined sheet pan and set aside
    sheet pan chicken and potatoes
  • Season the potatoes with remaining oil and dry rub. Add to the sheet pan*
    sheet pan chicken and veggies
  • Roast chicken and potatoes at 415F degrees for 45-50 minutes or until chicken is golden brown and skin is crispy, and the potatoes are cooked through**
    chicken and potatoes sheet pan
  • Garnish with fresh parsley and serve.

Notes

*Use baby potatoes, if you are not using baby potatoes, slice them in half or quarters. 
**If you are using asparagus, add in about 30 minutes in. The asparagus only takes 15-minutes to cook!

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Chicken, Chicken Thighs and Potatoes, Sheet Pan Chicken Thighs, Sheet Pan Dinner
Course: Dinner
Cuisine: American
Like this? Leave a comment below!

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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10 Comments

  1. Absolutely the MOST flavorful chicken I’ve ever made! So easy and such great flavors!

  2. I have been making chicken for 40 years. This one is a winner. Very moist. I don’t like paprika but it was not overwhelming.

    1. Hi Joyce, I am so glad that you enjoyed my chicken recipe. It’s one of our favorites weeknight dinners. I also just published another sheet pan chicken with vegetables if you want to check it out too. Thanks for your feedback!

  3. Looking forward to making tonight…but please don’t wash your chicken yall! It has no benefit and spreads germs around your kitchen and in your sink 🙁