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–+ servings
A glass baking dish filled with roasted chicken thighs and potato wedges, garnished with lemon slices and fresh parsley. A small bowl of creamy sauce with herbs sits beside the dish on a blue and white striped cloth.
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4.80 from 5 votes

Sheet Pan Rosemary Chicken & Potatoes

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 Time10 minutes
Cook Time25 minutes
Course: dinner
Cuisine: Italian
Keyword: one pan chicken and potatoes, potatoes and chicken baked, recipe chicken and potatoes, recipe with chicken and potatoes, roasted chicken and potatoes, sheet pan rosemary chicken and potatoes
Servings: 4 people
Author: Sammy Montgoms

Ingredients

Potatoes:

  • 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

Chicken:

  • 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

Instructions

  • 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

Calories: 770kcal | Carbohydrates: 66g | Protein: 64g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 268mg | Sodium: 1224mg | Potassium: 2252mg | Fiber: 9g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 75mg | Calcium: 110mg | Iron: 6mg
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