Sheet Pan Chicken and Potatoes is an easy dinner to put together, packed with flavors, and family-approved.
Chicken and potatoes is a classic, comforting dinner that can be made in so many ways such as in a slow cooker, on a sheet pan, and more.
Personally, I love sheet pan dinners the most because they’re incredibly easy to throw together. The only real effort is in the prep, and even that’s minimal. Once everything’s on the pan, the oven takes over while I tackle other tasks. That’s definitely a win-win in my book!
Cleanup is a breeze too, with just a few dishes to wash. If you’re a fan of easy, low-effort meals, be sure to try my Baked Chicken Drumsticks and Vegetables. It’s another delicious, family-friendly dinner everyone will enjoy.
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Ingredients
- Chicken: I used boneless skinless chicken breasts but you could also use chicken thighs.
- Potatoes: I used yellow baby potatoes not peeled. You could also use baby red potatoes but cut into fours so they cook at the same rate. (may need additional time)
- Olive Oil: To coat the chicken and potatoes so the seasoning sticks.
- Seasonings: Garlic powders, onion powder, paprika, dried oregano, salt, pepper and optional parsley for garnish.
- Lemon: Optional to squeeze over top after cooking.
How to Make Sheet Pan Chicken and Potatoes
Preheat Oven to 425°F.
In a large bowl, toss the halved potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread on a sheet pan in a single layer.
In the same bowl, coat the chicken breasts with the remaining olive oil and spices. Place them on the sheet pan with the potatoes.
Bake for 30-35 minutes, flipping the chicken halfway through, until the chicken reaches an internal temp of 165°F and the potatoes are crispy.
Optional: squeeze fresh lemon juice over everything, sprinkle with Parmesan, and garnish with fresh parsley.
Serve & Enjoy!
Helpful Tips and Variations
- Can cut chicken in half to make more servings.
- Can use Italian seasoning in place of dried oregano.
- Add red pepper flakes for some heat.
- Can add shredded parmesan cheese to the tops of the chicken for the last 10 minutes of cooking.
- Line baking sheet with parchment paper or foil for easy clean up.
- Space out potatoes and chicken so they cook evenly.
- Can add veggies such as green beans or carrots.
Storing Leftovers
Place leftovers in an airtight container and store in the fridge for up to 3 days. Reheat to desired temperature in the microwave.
Recipe
Sheet Pan Chicken and Potatoes
Ingredients
- 4 boneless skinless chicken breasts
- 1.5 lbs yellow baby potatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried oregano or Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional, for heat
- ½ lemon for squeezing
- ¼ cup grated Parmesan optional
- Fresh parsley for garnish
Instructions
- Preheat Oven to 425°F.
- In a large bowl, toss the halved potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread on a sheet pan in a single layer.
- In the same bowl, coat the chicken breasts with the remaining olive oil and spices. Place them on the sheet pan with the potatoes.
- Bake for 30-35 minutes, flipping the chicken halfway through, until the chicken reaches an internal temp of 165°F and the potatoes are crispy.
- Optional: squeeze fresh lemon juice over everything, sprinkle with Parmesan, and garnish with fresh parsley.
- Serve & Enjoy!
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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