Sheet Pan Chicken and Potatoes

Welcome to your new favorite weeknight savior: One-Pan Chicken and Potatoes. This recipe isn’t just a meal; it’s a testament to the power of simplicity, delivering an explosion of flavor with minimal effort. Imagine perfectly juicy chicken, nestled alongside tender golden potatoes, sweet carrots, and aromatic onions, all roasted together on a single sheet pan until golden brown and irresistibly delicious. It’s the kind of hearty, comforting dish that brings everyone to the table, promising a satisfying dinner and the easiest cleanup you could ever hope for. Get ready to elevate your dinner routine with this incredibly simple, yet profoundly flavorful, culinary masterpiece.

AUTHOR’S NOTE

Classic Comfort, Minimal Mess – A True Family Favorite!

As someone who loves exploring new recipes and experimenting with global flavors, I can tell you that sometimes, nothing beats a classic. My husband, a self-proclaimed “meat and potatoes” guy, is always happiest with a wholesome, hearty meal, and I’m thrilled to say the rest of the family wholeheartedly agrees! This One-Pan Chicken and Potatoes recipe has become a treasured staple in our home, embodying everything we love about a delicious, comforting dinner.

It masterfully delivers all the rich, soul-satisfying flavors you’d expect from a dish that took hours of meticulous preparation, yet it’s astonishingly simple to bring together. The beauty of a one-pan meal is undeniable: easy prep, straightforward cooking, and perhaps most importantly, a breeze to clean up. This isn’t just a convenience; it’s a game-changer for busy weeknights!

Beyond its incredible ease and irresistible taste, this recipe is wonderfully budget-friendly, making it an excellent choice for feeding a family without breaking the bank. It also shines as a meal prep hero, storing beautifully for delicious leftovers throughout the week. If you’re searching for a reliable, flavorful, and fuss-free dinner solution that consistently earns rave reviews, this one-pan wonder is an absolute must-try. You’ll wonder how you ever managed without it!

Essential Ingredients for One-Pan Chicken and Potatoes

Crafting this incredible one-pan meal starts with selecting quality ingredients that will roast together harmoniously, infusing every bite with rich flavor. Here’s a closer look at what you’ll need:

• Minced Garlic: Freshly minced garlic offers the most vibrant, pungent flavor, elevating the entire dish. However, for ultimate convenience without sacrificing too much taste, jarred minced garlic is a perfectly acceptable substitute. Just be sure it’s good quality!
• Aromatic Seasonings: This recipe utilizes a blend of common yet powerful spices to create a deeply savory and enticing flavor profile. We’ll use a classic Italian seasoning blend for herbaceous notes, sweet paprika for warmth and color, onion powder, and garlic powder to enhance the allium flavors, alongside essential salt and pepper. Remember to taste and adjust quantities to suit your personal preference.
• Quality Olive Oil: Extra virgin olive oil is preferred for its robust flavor and its ability to help the ingredients roast to a beautiful golden crispness. It also forms the base of our flavorful marinade and helps the vegetables caramelize.
• Chicken Broth: Adding chicken broth to the pan provides essential moisture, ensuring the chicken stays succulent and the vegetables cook through perfectly without drying out. It also creates a delicious pan sauce that you’ll want to spoon over everything!
• Dijon Mustard (Optional, but Recommended): A touch of Dijon mustard adds a fantastic tangy depth that beautifully complements the richness of the chicken and vegetables. It’s a subtle yet impactful ingredient. Be sure to use authentic Dijon, as yellow mustard will yield a different flavor profile.
• Bone-In, Skin-On Chicken Thighs: This is the secret to exceptionally juicy and flavorful chicken! The bone helps conduct heat evenly, keeping the meat moist, while the skin crisps up beautifully, adding incredible texture and rendering fat that further flavors the vegetables. If you only have boneless, skinless chicken, you can still use it, but be mindful of the cooking time to prevent dryness.
• Golden Potatoes: These potatoes are ideal for roasting due to their creamy texture and thin skin, which means no peeling is required! Simply wash, cut them into roughly 1-inch pieces to ensure even cooking, and let them absorb all the delicious pan juices.
• Yellow Onions: Sliced thinly, yellow onions sweeten and caramelize as they roast, adding a wonderful savory-sweet dimension to the dish. They become incredibly tender and flavorful.
• Fresh Carrots: Look for large, firm carrots. When peeled and cut into substantial pieces, they offer a delightful sweetness and slightly firm texture that holds up well during roasting, complementing the other vegetables beautifully.

How to Make This Effortless One-Pan Chicken and Potatoes Dinner

Preparing this incredibly satisfying meal is surprisingly simple. Here’s a quick overview of the straightforward steps that will lead you to a flavor-packed dinner:

1. Marinate the Chicken: Combine your flavorful marinade ingredients and generously coat the chicken thighs. This step is key for infusing maximum taste! You can let it sit for a short while or overnight for deeper flavor.
2. Preheat Oven & Prepare Pan: Get your oven to the optimal temperature and ensure your sheet pan is well-greased to prevent sticking and promote even roasting.
3. Prepare and Season Veggies: Toss the potatoes, onions, and carrots directly on the pan with olive oil, salt, and pepper. Spread them out for perfect caramelization.
4. Assemble the Dish: Arrange the marinated chicken among the seasoned vegetables on the pan, then pour chicken broth over the veggies to create a luscious sauce as it bakes.
5. Bake to Perfection: Roast until your vegetables are beautifully tender and the chicken is cooked through. A quick broil at the end will give that irresistible crispy skin and slight char.
6. Rest & Serve: Allow the dish to rest briefly, then spoon the rich pan juices over the chicken and vegetables before serving. This ensures every bite is moist and full of flavor.

4.34 from 3 votes

One-Pan Chicken and Potatoes

By
Chelsea Lords

This One-Pan Chicken and Potatoes recipe is a total crowd-pleaser, featuring tender chicken, creamy potatoes, sweet carrots, and crispy onions, all infused with incredible flavor. It’s easy to make, promises simple cleanup, and delivers an absolutely delicious, hearty meal every time!

Prep Time:

20 minutes

Cook Time:

55 minutes

Total Time:

1 hour
15 minutes

Servings:

4 servings

Equipment

• 13×18-inch rimmed baking sheet

Ingredients

Chicken Marinade

• 2 tablespoons minced garlic
• 1 tablespoon Italian seasoning
• 1 tablespoon olive oil
• 1-1/2 teaspoons paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chicken broth
• 2 teaspoons Dijon-style mustard optional
• 6 bone-in, skin-on chicken thighs (approx. 2-1/4 pounds)

Veggies

• Cooking spray
• 2 heaping cups baby gold potatoes (unpeeled, approx. 13.5 ounces, cut to 1-inch pieces)
• 1-1/2 large yellow onions (halved and sliced into 1-inch thick chunks)
• 1-1/2 cups carrots (peeled; approx. 8.5 ounces, cut to 1-1/2 inches long x 1/2-inch thick, about 3 medium carrots)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup chicken broth
• Fresh thyme optional, for garnish
• Hearty buttered bread optional, for dunking in sauce

Instructions

• In a large bowl, combine all the chicken marinade ingredients (minced garlic, Italian seasoning, 1 tablespoon olive oil, paprika, onion powder, garlic powder, salt, pepper, 1/3 cup chicken broth, and optional Dijon mustard). Whisk everything together until you have a smooth, well-combined marinade. Add the chicken thighs to the bowl and toss them until each piece is thoroughly coated. For best flavor, cover the bowl and refrigerate to marinate overnight, or at least let it stand at room temperature for 20-30 minutes while you prepare your vegetables. This step allows the chicken to absorb all those wonderful flavors.
• Preheat your oven to 350°F (175°C). While the oven heats, generously grease a rimmed 13×18-inch sheet pan with cooking spray. Using a rimmed pan is crucial to contain the delicious pan juices that will form during cooking.
• On the greased sheet pan, combine the cut potatoes, sliced onions, and carrots. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Toss everything thoroughly until the vegetables are evenly coated. Spread the vegetables out in a single, even layer to ensure they roast rather than steam. Create some clear space on the pan to nestle the marinated chicken thighs. Place the chicken evenly among the vegetables. Pour any leftover marinade from the chicken bowl directly over the chicken pieces on the pan. Finally, carefully pour one cup of chicken broth over the vegetables (avoiding the chicken skin if possible for crispier results). Lightly spray the entire contents of the pan again with cooking spray.
• Bake the dish for 50–55 minutes. During this time, the vegetables will become wonderfully crisp-tender, and the chicken will cook through, reaching an internal temperature of 165°F (74°C). The chicken skin should also start to turn golden. For that irresistible crispy skin and a slight char on the vegetables, switch your oven to the broil setting (high) and move the sheet pan to the top shelf. Broil for just 1–2 minutes, watching it very carefully, as broiler temperatures can vary greatly and food can burn quickly. You’re looking for a beautiful golden-brown crisp.
• Once roasted and broiled, carefully remove the pan from the oven. Let the dish stand for 5–10 minutes before serving. This resting period allows the juices in the chicken to redistribute, ensuring every bite is moist and flavorful. Spoon the incredible pan juices generously over the chicken and vegetables before plating. If desired, garnish with fresh thyme for an added aromatic touch. Serve immediately, perhaps with some crusty buttered bread for dunking into that extra savory sauce – it’s truly divine!

Recipe Notes

Choosing the Right Sheet Pan: For optimal results, use a standard 13×18-inch rimmed baking sheet. A pan of this size allows the ingredients enough space to roast evenly and caramelize beautifully. If you use a smaller pan, the ingredients will be too crowded, leading to steaming instead of roasting, and preventing that desirable crispy texture. Conversely, a significantly larger pan might cause the chicken broth to evaporate too quickly, reducing the delicious pan sauce.
Chicken Thigh Selection: This recipe is specifically designed for bone-in, skin-on chicken thighs. The longer oven time required for roasting vegetables benefits this cut of chicken greatly, as the bone and skin help to keep the meat incredibly juicy and prevent it from drying out. Furthermore, the skin renders fat into the pan, which then infuses the vegetables with a rich, savory flavor that boneless, skinless cuts simply cannot provide. While you can adapt the recipe for other chicken cuts, adjust cooking times accordingly to avoid overcooking, and be aware that the overall flavor profile might be less robust.
Storage & Freezing: Leftovers can be stored in an airtight container in the refrigerator for 3–5 days. For longer preservation, this dish freezes well for up to 3 months. To reheat, thaw frozen portions overnight in the refrigerator, then warm in the oven or microwave until heated through.

Nutrition

Serving: 1serving |
Calories: 715kcal |
Carbohydrates: 33g |
Protein: 40g |
Fat: 47g |
Saturated Fat: 11g |
Polyunsaturated Fat: 9g |
Monounsaturated Fat: 23g |
Trans Fat: 0.2g |
Cholesterol: 214mg |
Sodium: 1015mg |
Potassium: 1212mg |
Fiber: 6g |
Sugar: 7g |
Vitamin A: 10610IU |
Vitamin C: 29mg |
Calcium: 81mg |
Iron: 3mg

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