Growing up, my mom often made a sheet pan dinner. There’s something comforting about throwing everything on one pan and letting the oven do the work. This Sheet Pan Chicken and Potatoes recipe is a game-changer, delivering incredible flavours with minimal effort. Perfectly crispy chicken and roasted vegetables tossed in the most flavourful rosemary lemon marinade.
🍗 Why You’ll Love This Sheet Pan Chicken and Potatoes recipe
Easy prep: this sheet pan chicken and potatoes recipe couldn’t be more simple. Toss all of the ingredients in my rosemary lemon marinade and bake.
Packed with flavour: loaded with a variety of spices, minced garlic and lemon juice.
Minimal cleanup: this sheet pan chicken and potatoes recipe cooks on one single baking sheet, making clean up a breeze.
Nostalgic: for many, sheet pan dinners bring back memories of simple home cooked meals.
🗒 Ingredients You’ll Need To Make Sheet Pan Chicken and Potatoes
Chicken: the main protein source of this recipe.
Potatoes: roasted to golden perfection, they provide a starchy carb that pairs well with the chicken thighs.
Carrots: adds an additional vegetable component which caramelizes when roasted.
Olive oil: used as the base of the lemon rosemary marinade.
Lemon: adds a brightness to the marinade that cuts through the richness of the olive oil.
Garlic: adds zest, subtle spice and flavour.
Honey: helps to balance the tartness of the lemon which also adds a subtle sweetness.
Fresh dill & parsley: used to garnish which adds a subtle herbaceous flavour.
Spices: salt, onion powder, garlic powder, rosemary, thyme, oregano, parsley, and smoked paprika.
👀 How To Make Sheet Pan Chicken and Potatoes
Prep the chicken: first, prepare the chicken by patting it to dry and generously seasoning both sides with salt and pepper.
Prep the marinade: secondly, add all of the marinade ingredients to a small bowl and mix.
Chop: then, peel and chop yours vegetables.
Assemble: then, add the vegetables and chicken to your prepared baking sheet and pour over the marinade, tossing to combine.
Bake: finally, bake until the chicken is cooked and the vegetables are tender.
🗒️ Variations & Substitutions
Potatoes: feel free to use your favourite potato variety in this recipe. For example, baby potatoes, sweet potatoes, Yukon golds or red potatoes.
Chicken: feel free to use boneless, skinless chicken thighs instead of bone-in, skin-on thighs. Keep in mind, cooking times will vary. To begin, roast your potatoes for 20 minutes first. Then, add the chicken onto the vegetables and continue cooking until the chicken and vegetables are fully cooked. This will ensure the chicken and vegetables are finished at the same time.
👉 Sammy’s tips
Pat the chicken dry: by doing so, it will ensure the chicken becomes crispy.
Rest: allow the chicken to rest for 5 minutes before serving. By doing so, you’ll be left with juicer chicken as resting will allow the juices to disperse throughout, rather than pouring out once you slice into it.
🤝 More chicken recipes
- Italian Chicken Cutlets
- Golden Citrus Chicken Marinade
- Yogurt Marinated Chicken
- Best Chicken Marinade
🤔 FAQ’s
Can I use boneless skinless chicken thighs in this sheet pan chicken and potatoes recipe?
Absolutely. To begin, roast your potatoes for 20 minutes first. Then, add the chicken onto the vegetables and continue cooking until the chicken and vegetables are fully cooked.
Can I use other vegetables in this sheet pan chicken and potatoes recipe?
Of course. For example, peppers, broccoli, and zucchini would all be great.
🍴 Leftovers? Lucky you.
Store in an airtight container and refrigerate for up to 3 days. To reheat simply microwave for 30-45 seconds or bake at 400F for 15-20 minutes or until warm throughout.
👩🏻🍳 Hungry For More?
- Ground Beef Stir Fry with Spicy Mayo
- Oven Baked Ribs with Espresso BBQ Sauce
- Crispy Smashed Potatoes with Lemon Dill & Chive Dressing
- Orecchiette with Asparagus and Peas
Sheet Pan Chicken and Potatoes
Equipment
- 1 sheet pan preferably 18 x 13 or similar size
Ingredients
- 8 chicken thighs, bone in-skin on
- 8-10 carrots, peeled, cup into halves (lengthwise)
- 6 yellow potatoes, peeled, cut into quarters (lengthwise)
Marinade:
- 1/4 cup olive oil, extra virgin
- 1 lemon, juiced
- 1 tbsp lemon zest
- 1 tbsp honey
- 6 garlic cloves, minced
- 1/2 tsp salt
- 1 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Garnish:
- fresh dill
- fresh parsley
- lemon wedges
Instructions
- Preheat your oven to 400 °F.
- Prepare the baking sheet: lightly spray a 18 x 13 baking sheet (or one similar in size).
- Prepare the chicken: using paper towel, gently pat the chicken to dry. Generously season both sides of the chicken with salt and pepper. Set aside until ready to use.
- Prepare the marinade: add all of the marinade ingredients into a small bowl and mix well.Set aside until ready to use.
- Chop: peel and chop your carrots and potatoes.
- Assemble: add the carrots, potatoes, and chicken thighs to the baking sheet.Evenly pour over the marinade and use your hands to toss everything together ensuring it's evenly coated.After coating, ensure the chicken thighs are meaty-side up. Sammy's tip: finish with an additional dash of smoked paprika on top of each chicken thigh.
- Bake: uncovered for 30-45 minutes, or until the chicken is fully cooked. Cooking times will vary depending on the size of chicken thighs, but once they reach an internal temperature of 165F, they're ready.Broil for the last 1-2 minutes to crisp up the chicken skin.
- Garnish: with fresh parsley, fresh dill and a squeeze of lemon.
- Rest: allow the chicken to rest for 5 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use chicken breasts instead of thighs? Bone in skin on of course. This looks like a great sheet pan meal.
My family loved this!
Delicious!!! My husband wanted to make sure I didn’t lose the recipe!! I did use chicken breasts instead of thighs.
Followed the recipe. It was so flavorable, moist and the potatoes and carrots were amazing! I feel like a real cook! I used boneless chicken thighs.
Came together very quickly. Was SO DELICIOUS!! Will be on repeat!! Thank you for the awesome dish 🤤
Excited to make this! Do you have to peel the potatoes? I love wedges, sweet potatoes or fingerlings with skin. Just curious why to peel them – does it impact cooking time or how crispy they can get?
REALLY delicious! I love the little sweetness but a little oily for me. I have been making a similar dish for a long time but this marinade is delicious. This will replace the one I’ve been using for sure.
I used chicken legs with thighs attached so I followed cooking time closer to my previous recipe at 385F for 55 min (randomly selected) but will follow the 400F for 45 next time
Wow, this recipe kicks some serious butt! The flavors are spot on and it’s super easy. Another great recipe by Sammy.
Loved how quickly this came together. Perfect for a busy weeknight!
Can this be made either boneless skinless thighs? Just omit the broiling at the end? Also can I cut this recipe in half since there are only two of us or could I freeze the leftovers? Thanks you.
Hello Joanne, you can definitely use skinless and boneless chicken thighs. I would adjust the cooking time to about 20-25 minutes or when the chicken reaches an internal temp of 165 degrees. And like you said, omit the broiling at the end. You can definitely cut the recipe in half. As for freezing, I would probably stick with cutting the recipe in half rather than freezing.
– Sammy
I appreciate recipes like this to give me the confidence to cook at home, thank you 😊
Can oranges be substituted for the lemon? I know it sounds weird, we have non-lemon people. If not, what is an alternative?
Also, I’m feeding 12. Can I put 2 pans in the oven on different racks at the same time?
Hi Sherrie, you can omit the lemon and not replace it with anything. However, if you are going to substitute with orange, I would maybe use half of a small orange, just enough to give you a pop of freshness.
If you have a convection oven, you can cook with 2 racks, if you dont, I would rotate the pans 1/2 way through the baking time. Also, It may take a bit longer of a cook time, just ensure you chicken is at 165 degrees.
– Sammy
Could you make this one day before you serve it?
Hello Michele, for this I would suggest that it is served the same day.
– Sammy
Made the Sheet Pan Chicken and Potatoes last night. We used tri colored fingerling potatoes cut in half lengthwise because that is what we had. It was easy to make and delicious.
Hi Laura, thanks for taking the time to leave a great review. Fingerling potatoes would taste amazing with the recipe.
– Sammy
My family loved this!
The marinade makes it! I doubled the spices from 1/4 tsp to 1/2 tsp and did 1/3 c olive oil. It was SO good! I also used carrots and onions without potatoes because I was out. Didn’t miss them at all. This was delicious and everyone loved it !
Loved how easy this was! Super flavorful!