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

🍴 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

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