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chicken and potatoes sheet pan
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5 from 1 vote

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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: Chicken, Sheet Pan Dinner, vegetables
Servings: 4 servings
Author: Silvia


  • Sheet Pan


  • 3-4 chicken leg quarter or chicken thighs
  • 4 tablespoon olive oil
  • 4 cloves garlic, minced
  • fresh parsley


  • 1 teaspoon sea salt and freshly ground pepper
  • 1 teaspoon each, paprika, garlic and onion powder
  • ½ teaspoon 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 tablespoon 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.


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