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!
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When it comes to food there are certain combinations that hits the spot, while others you sort of have to advocate for. I think its safe to say that most of us enjoy a good chicken recipe with a side of potatoes.
I didn’t grow up in the Pb&J world (tho I enjoy it very much now and I get where all the hype comes from). But for me the perfect marriage of ingredients are; Rice and Beans, Chicken and Rice, Steak and Potatoes, Pasta and Shrimp and Chicken and Potatoes!
“Frango com Batatas” was a regular growing up. A warm chicken stew consisting of all parts of the chicken including the neck and feet, with soft creamy potatoes was just about one of my favorite meals!
Nowadays I stick to the sheet pan version that is more adaptable to our current life demands. A.K.A quick, easy and mess-free!
how to make a delicious dry rub
A simple dry-rub that you can make at home can add a lot of flavor to your chicken recipes, plus you can to control the ingredients that goes in!
(For reference check out this Dry Rubbed Chicken Wings recipe)
- start with a good quality sea salt and freshly ground peppers. If you can help it, opt for a grinder that gives you larger bits of peppers.
- always add garlic and onion powder. These two are like the peanut butter and jelly of spices
- add something spicy! Now, this doesn’t mean you chicken will be spicy, but it will add a kick to it, some color and good flavor. My favorites are paprika, chili and cayenne.
- as for herbs, the good news is that when you make you own rub you get to control the flavor by adjusting the herbs. Oregano is always a safe bet, 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.
Note: control the level of spices by adding more or less of the spicy seasonings!
how to make this sheet pan chicken and potatoes
- start by mixing the dry rub ingredients in a small glass bowl and set aside
- wash your chicken in cold running water then dry thoroughly with a few sheets of paper towels. If the chicken skin is wet or moist, you will end up with soggy chicken and we don’t want that. We want a tasty crispy skin 🙂
- coat chicken with 2 tbsp of olive oil. This will help the dry rub stick. Add the minced garlic and season well with the dry rub. Transfer to a lined sheet pan and set aside
- season the potatoes with remaining 2 tbsp of olive oil and remaining dry rub. Make sure to use baby dutch potatoes, but if you only have larger potatoes in hand you can still use it, but make sure to slice it in half or quarters to the potatoes cook at the same time as the chicken.
- roast chicken and potatoes at 415F degrees for 45-50 minutes or until chicken is golden brown and the potatoes are cooked through. You can use a meat thermometer to make sure the chicken registers at least 165F degrees.
Note: if you are using asparagus or broccoli, add in about 30-minutes in. These green veggies only take about 15-minutes to cook.
other sheet pan dinners to try next time:
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!
Sheet Pan Chicken and Potatoes
- Sheet Pan
- 3-4 chicken leg quarter or chicken thighs
- 4 tbsp olive oil
- 4 cloves garlic, minced
- fresh parsley
- 1 tsp sea salt and freshly ground pepper
- 1 tsp each, paprika, garlic and onion powder
- 1/2 tsp all-purpose seasoning and oregano
- 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
- Season the potatoes with remaining oil and dry rub. Add to the sheet pan*
- 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**
- Garnish with fresh parsley and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
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