Sheet Pan Rosemary Chicken & Potatoes

5 from 4 votes
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Sheet Pan Rosemary Chicken & Potatoes is the perfect recipe to have on hand when you need a quick, simple and delicious dinner to feed your family. This recipe is quick to prepare, uses only one baking dish, making clean up a breeze! The chicken and potatoes are seasoned generously with a ton of different spices and finished with a creamy, rosemary, lemon tahini dressing. This one is a must make!

You know those meals that you grow up on, and every time you make them, it takes you right back to being a kid, sitting at the dinner table? That’s this recipe for me. My mom and dad would make it often because with two kids in evening sports, and extra circulars, it was important to have something nutritious that didn’t take a ton of time to prepare.

How do I know if my chicken is cooked?

To ensure your chicken is cooked properly, cut into it and if the juice runs clear, it’s cooked. You can also use a meat thermometer and once your chicken reaches 165 °F, it’s safe to eat.

Looking for more easy dinner recipes?

Down below I will share a few other 20 Minute Dinner Ideas I have right here on my blog that I think you will love:

6 steps to making the perfect Rosemary Chicken & Potatoes

  • Prepare your potatoes by slicing them into wedges.
  • Add your potatoes to a sheet pan or baking dish.
  • Nestle your chicken thighs onto the potatoes.
  • Bake the chicken and potatoes for 25-40 minutes, or until fully cooked.
  • Prepare your rosemary, lemon tahini dressing.
  • Finish with parsley, lemon wedges and the creamy tahini dressing.


Here is a quick overview of the ingredients you’ll need to make my Sheet Pan Rosemary Chicken & Potatoes. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • olive oil 
  • chicken thighs
  • yellow potatoes
  • garlic cloves
  • salt
  • pepper
  • onion powder
  • garlic powder
  • dried oregano
  • dried basil
  • smoked paprika
  • dried rosemary 
  • chicken thighs
  • tahini
  • lemon 

Storing & reheating

Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days. To reheat, simply microwave for 34-50 seconds, or return to your oven and bake at 400 degrees for 10-15 minutes, or until heated throughout.

Watch the recipe video

Watch the recipe video on Instagram

Did you like this recipe?

If you enjoyed my Sheet Pan Rosemary Chicken & Potatoes recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!

5 from 4 votes

Sheet Pan Rosemary Chicken & Potatoes

By Sammy Montgoms
Sheet Pan Rosemary Chicken & Potatoes is the perfect recipe to have on hand when you need a quick, simple and delicious dinner to feed your family. This recipe is quick to prepare, uses only one baking dish, making clean up a breeze!
Prep: 10 minutes
Cook: 25 minutes
Servings: 4 people



  • 1 tsp olive oil, or avocado oil
  • 8 small yellow potatoes, scrubbed, and pat to dry

    sliced into wedges

  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1 tsp dried rosemary, or fresh


  • 1 tbsp olive oil , or avocado oil
  • 10 small chicken thighs, boneless, skinless
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp smoked paprika
  • 1 tsp dried rosemary, or fresh
  • fresh parsley, to garnish, optional
  • lemon, to garnish, optional

Tahini Dressing:

  • 1 tbsp olive oil
  • 1/4 cup tahini
  • 2 garlic cloves, minced
  • 1/2 lemon, juiced
  • 1/8 tsp salt
  • 1 tsp fresh rosemary, chopped fine, optional
  • hot water, to thin out the sauce


  • Begin by preheating your oven to 400 °F.
  • Wash and scrub your potatoes really well, and pat to dry.
    *Tip: I keep the skin on for a crispier potato.
  • Slice your potatoes into wedges by chopping the potato in half lengthwise.
    Place cut side down and slice in half lengthwise again to create quarters.
    Depending on the size of your potatoes, you may need to cut them one more time, lengthwise to create a wedge.
    *Tip: see video for a visual.
  • Add your potato wedges to a large bowl and then add your olive oil.
    Toss to ensure the olive oil covers the potatoes evenly.
  • Add all of your potato spices and mix to coat well.
  • To a greased baking dish or sheet pan, add your potatoes and spread evenly.
  • To the the same bowl, add your chicken thighs.
  • Add the olive oil and chicken spices, and toss to combine.
  • Nestle the chicken onto the potatoes.
  • Bake in the oven for 25-40 minutes, or until the potatoes and chicken are fully cooked.
  • While the chicken and potatoes are cooking, prepare your rosemary lemon tahini dressing by adding all of the ingredients to a small bowl and mix to combine. Add a few splashes of hot water to thin out the consistency to your liking.
    Taste for additional seasioning.
  • Once the chicken and potatoes are fully cooked top with fresh parsley, lemon wedges and your rosemary lemon tahini dressing.
  • Enjoy!

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

Additional Info

Author: Sammy Montgoms
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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    1. Hi Angie! You can make the recipe without the sauce, or you can choose to replace the tahini with almond butter, or another nut butter of choice.