Sheet Pan Chicken with Potatoes is my go-to weeknight meal. It’s so easy to throw together and it comes out delicious every time. It’s great because you can prep the chicken one night, and then the next night you just have to chop up some potatoes any throw them on a pan with some seasoning. Dinner is served!
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Lemon-Thyme Sheet-Pan Chicken and Potatoes
It’s a one-pan wonder—less dishes, less mess.
Squeeze the roasted lemon wedges on the chicken before serving—it’s magical.
YIELDS:4 – 6 servings
PREP TIME:0 hours 15 mins
TOTAL TIME:1 hour 5 mins
Ingredients
1/3 c.
olive oil
1 1/2 tsp.
roughly chopped fresh thyme
4
garlic cloves, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
3 tsp.
kosher salt
1 1/4 tsp.
black pepper
10
skin-on, bone-in chicken thighs (4 to 4½ pounds)
2 lb.
red potatoes (6 medium), cut into 1-inch pieces
2 tbsp.
finely chopped fresh parsley
Directions
- Preheat the oven to 425˚. Whisk the olive oil, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl.
- Add the chicken, potatoes and lemon wedges to the bowl. Toss well.
- Dump the mixture onto a rimmed baking sheet. Turn the chicken skin-side up and space the pieces evenly apart.
- Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165˚ on an instant-read thermometer, about 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the baking sheet and squeeze the roasted lemon wedges on the chicken.
Sheet Pan Chicken and Potatoes
Sheet Pan Chicken and Potatoes is your new go-to easy weeknight dinner! Crispy roasted chicken thighs, potatoes and green beans are flavored with zesty lemon, garlic and herbs for a complete meal that will satisfy even the pickiest eaters.
Stretch out your meal even further by adding some garlic bread and a colorful garden salad on the side.
Sheet Pan Chicken and Potatoes with Green Beans
Sheet pan dinners are one of my favorite ways to simplify dinnertime. Each element of the meal is roasted together on a single pan, seasoned and cooked perfectly. These types of meals are my go-to when I’m just not in the mood to cook a meal but still want something hearty that my family will love. One of our favorites is my Smoked Sausage and Potato Sheet Pan which I loosely based this chicken and potatoes recipe off of.
While “chicken and potatoes” may sound pretty straight forward, this recipe is completely customizable. Choose the cut of chicken, choose your potatoes and choose your veggie, or even use a mix.
How to Make Sheet Pan Chicken and Potatoes
- This easy recipe uses bone-in, skin-on chicken thighs, but you could use any cut of chicken. Boneless chicken thighs are always my second choice but you could also go with breasts if that’s your preference. The most important thing is to season them well and make sure they’re cooked all the way through. Having a meat thermometer on hand is essential.
- I am a huge fan of white or gold potatoes because I just love the creamy texture. You can buy the larger size and cut them into chunks, or buy the baby/new potatoes and leave them whole; just be sure to scrub them clean first. Red potatoes are a fine choice as well. Again, totally your preference.
- For the veggies, you can add them or don’t. It’s up to you. Green Beans work really well with chicken and potatoes, so does broccoli or baby carrots. Even asparagus would be delicious!
- Toss the chicken and potatoes with olive oil, lemon juice and zest, and the herbs, then arrange on the sheet pan and sprinkle with salt and pepper. Roast for about 20 minutes, then add the veggies to the pan and roast for another 15 minutes. Check that the meat is cooked through and the potatoes and vegetables are tender. Garnish with fresh minced parsley and lemon slices.
Is is safe to cook chicken and potatoes together?
Yes, this is a totally safe method of cooking as long as the meat is fully cooked. This is where that meat thermometer I mentioned comes in really handy. Chicken should register 165 degrees F in the thickest part of the meat, without touching the bone. If you get test the temperature, look for no pink and clear juices.
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Recipe Notes and Tips
- When opting for chicken breasts, the cook time will vary depending on their thickness. I recommend starting the potatoes with the onions and garlic on their own and cooking for 15-20 minutes, then adding the chicken and green beans and cooking for the additional 20 minutes.
- If you don’t have a sheet pan available, a 13×9 baking dish will work.
- Double this recipe on two sheet pans. Make sure to adjust your oven racks and use the convect function if you have it.
- Save leftovers in an airtight container for up to 4-5 days. You can freeze this meal for up to 3 months. Thaw overnight in the fridge and heat in the oven or microwave.
- This Sheet Pan Chicken and Potatoes recipe is perfect for meal planning and enjoying lunches for the week!
Sheet Pan Greek Garlic Butter Chicken and Potatoes.
This Sheet Pan Greek Garlic Butter Chicken and Potatoes is a flavorful way to easily enjoy Mediterranean flavors at home. Oregano seasoned chicken roasted with butter, lemons, garlic, and baby potatoes. Topped with crumbled feta cheese and a tangy, salty, olive dressing. This sheet pan dinner comes together easily, and is a touch buttery, colorful, and beyond delicious!
Just like all of you, I can get into cooking ruts. Sometimes I have certain flavors that are more inspiring at times than others. I feel like I’ve been working on a lot of Asian-inspired recipes lately. So I was really feeling the need to switch things up.
When this inclination kicks in, I shift my focus to completely new flavors for ideas.
Around here, we love anything Greek. Greek cooking uses a lot of herbs, especially oregano. There are also often lemons, garlic, and feta involved…lots of feta. And of course, pitas! All super fresh flavors and all delicious. When I honed in on that concept, my ideas started flowing. You can now expect a good amount of Mediterranean recipes coming your way soon. Yummm.
Process
The beauty of a sheet pan dinner is that typically, they’re pretty darn easy to throw together. It’s why we love them so much! But what’s special about this specific sheet pan dinner? Well, cooking everything together on one pan actually allows for more flavor to really penetrate everything from the chicken, to the potatoes, and finally, into the dressing.
Cooking on one pan is the key!
The first thing I like to do is roast the potatoes since they take longer to cook than the chicken. Just olive oil, salt, and pepper. Then throw on some lemon halves.
For the chicken, I like to use a mix of skinless, boneless, chicken thighs and breasts. Most of the people I feed regularly prefer chicken breasts, but I like to toss in a couple of boneless thighs for added flavor. Plus, Creighton loves them. Use what you like best…all thighs, all breasts, or a mix.
The seasoning is simple, lots of dried Greek oregano, paprika, and shallots.
Once the potatoes have cooked a bit, add the chicken to the sheet pan. Then add the onions, garlic, cloves, and lemons slices. The key is to place pats of butter on each piece of chicken. Roast in the oven until the chicken is fully cooked through and the lemons are charring. It’s important to keep an eye on the lemons and garlic towards the end of cooking, you don’t want them to burn. If your lemons or your garlic cloves are on the smaller side, they may cook up faster than the chicken. So keep an eye on things towards the end.
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The Dressing/Sauce
The two main ingredients are the roasted lemon slices and the garlic, but the olives are super important too. Originally I wanted to use kalamata olives, but I was out. Fortunately, the green olives ended up being delicious. If you have a mix of greek olives, that would probably be best!
Chop the roasted lemon slices and garlic, toss with herbs and olive oil, then a touch of red wine vinegar. Then add the olives…and that’s the sauce. Trust me, it makes the chicken.
Finally, grab a block of feta cheese and break it over the chicken, then take the dressing and spoon it over the entire sheet pan. Sooo delicious you guys!
I love to serve this with fresh pita on the side. It’s perfect for scooping and soaking up all the yummy sauce and flavor on the pan.