Sheet Pan Chicken and Potatoes is one of my absolute favorite weeknight meals because it checks every single box for me: it’s healthy, hearty, easy to prep, and there’s only one pan to clean.
Honestly, on busy evenings, there’s nothing better than tossing everything onto a baking sheet, popping it in the oven, and having a complete dinner ready in under an hour. It’s the kind of practical, reliable recipe that never lets you down and feels like home cooking at its best.
Why You’ll Love It
This dish is the definition of fuss-free.
You get juicy, perfectly cooked chicken with tender, flavorful potatoes and crisp-tender veggies all on one sheet pan. Minimal dishes, minimal prep time, and a meal that feels comforting and complete.
It’s endlessly adaptable—swap in whatever veggies you have on hand, use chicken thighs or breasts, play with seasonings, and make it your own.
Plus, it’s a great way to serve a healthy dinner without anyone complaining. Even picky eaters seem to love it because everything is roasted together in that delicious, savory sauce.
Ingredients Insights
Chicken Breasts:
I tend to use boneless, skinless chicken breasts because they cook quickly and stay lean. If you prefer, boneless, skinless thighs work beautifully too—they’re extra juicy and forgiving if you forget them in the oven for an extra minute or two.
Baby Potatoes:
I love using baby potatoes because I don’t have to peel them, and they roast up with crispy edges and creamy centers. Just be sure to cut them into even pieces so they cook evenly. Yukon golds or even sweet potatoes make great swaps—just adjust the size so everything cooks at the same rate.
Green Beans:
Adding green beans right to the pan makes this a true one-pan meal. They get just tender enough without going mushy. In summer I sometimes swap in zucchini or asparagus; in fall, carrots or parsnips.
Simple Sauce:
Olive oil, chicken broth, Italian seasoning, garlic powder, kosher salt, and pepper. That’s it. The broth helps keep everything moist while roasting, and the seasoning is so adaptable. Sometimes I’ll even make my own Italian seasoning blend with oregano, basil, thyme, and rosemary.
Garnish:
Fresh herbs at the end—like parsley or basil—really brighten up the dish and make it feel fresh and homemade.
Tips and Tricks
After making this recipe countless times, here are some of my favorite little tricks for making it perfect every time:
- Use a Lined Pan: Line your sheet pan with foil or parchment paper for the easiest clean-up.
- Don’t Overcrowd: Spread everything out as much as you can. If the pan is too packed, the veggies and chicken will steam instead of roasting and you’ll miss out on those crispy edges.
- Pat Dry: I always pat the chicken and potatoes dry before tossing them in the sauce. Removing extra moisture helps them brown better in the oven.
- Crisp it Up: If you want even more color, broil the pan for the last minute or two. Keep a close eye on it so it doesn’t burn.
- Rest the Chicken: Letting the meat rest for about 5 minutes after baking helps the juices redistribute so every bite is moist and flavorful.
- Double Up: Feeding a crowd? This recipe easily doubles. Just use two sheet pans and rotate them halfway through cooking for even roasting.
Make Ahead Tips
Sheet pan meals are a busy cook’s dream, and this one is no different.
I often prep the chicken, potatoes, and green beans in the morning—cutting everything and tossing them with the sauce—then cover and refrigerate. When it’s dinner time, I just spread everything on the pan and bake.
It’s also a great meal prep option. I’ll roast a big batch and divide it into containers for easy lunches throughout the week. The flavors actually get even better as they sit.
Serving Suggestions
I love that this recipe is already a complete meal on its own. But sometimes I’ll serve it with a simple side salad or crusty bread to soak up all the delicious juices.
If I want to make it feel extra special, I’ll add a squeeze of fresh lemon over the top right before serving—it really brightens everything up.
When feeding kids, I’ll often add a little shredded parmesan on top at the end for extra appeal. They never turn it down.
Storage
Leftovers are one of the best parts of this meal because they reheat so well.
To Store:
Let everything cool completely before transferring to an airtight container. It’ll keep in the fridge for up to three days.
To Reheat:
For the best texture, I like to use the toaster oven or regular oven to reheat—it brings back that roasty crispness. But the microwave works just fine for quick lunches. I usually add a splash of chicken broth or water before reheating to keep things from drying out.
FAQs
What temperature do you bake sheet pan chicken and potatoes at?
I bake it at 400°F to 425°F. The higher heat helps everything roast beautifully without drying out the chicken.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs are great here. Just check for doneness—they may need a few extra minutes depending on thickness.
Do I need to peel the potatoes?
Not at all. I never bother peeling baby potatoes. Just give them a good scrub and cut them into even pieces.
Can I use other vegetables?
Yes! This recipe is super flexible. Try carrots, broccoli, zucchini, asparagus, or even bell peppers. Just adjust cooking times as needed to keep everything tender but not mushy.
Final Thought
Sheet Pan Chicken and Potatoes is the kind of recipe that proves dinner doesn’t have to be complicated to be good.
It’s simple, comforting, and full of wholesome ingredients that come together in one pan with minimal clean-up. Whether you’re feeding a family on a busy weeknight or just want an easy meal prep staple, this recipe delivers every time.
Sheet Pan Chicken and Potatoes
Sheet Pan Chicken and Potatoes is one of my absolute favorite weeknight meals because it checks every single box for me
Ingredients
- 1 pound chicken breasts, could also use chicken thighs
- 1 pound baby potatoes, quartered
- 3-4 Tablespoons olive oil
- ¼ cup chicken broth
- 1 teaspoon Kosher salt, plus more to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper, plus more to taste
- 1 pound green beans
- For serving (optional): Freshly chopped parsley or basil
Instructions
- Preheat your oven to 415°F. Arrange one pound of chicken breasts and one pound of quartered baby potatoes on a large 18×13-inch sheet pan.
- In a mixing bowl, whisk together 3–4 tablespoons of olive oil, 1/4 cup broth, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground black pepper.
- Pour about three-quarters of this mixture over the chicken and potatoes, tossing everything gently so it’s nicely coated. Slide the pan into the oven and bake for 15 minutes.
- Take the pan out and give the potatoes a flip. Add one pound of green beans right onto the sheet pan. Drizzle over the rest of the olive oil mixture and sprinkle with more salt and pepper if needed.
- Return to the oven and bake for another 10 to 15 minutes, or until the potatoes are fork-tender. For a golden, crispy finish, broil during the final minute.
- When the chicken is fully cooked (the thickest part should register 165°F on a meat thermometer), pull it from the oven. Sprinkle with fresh herbs if you'd like, and season everything to taste.
- Don't forget—if you try this recipe, I'd love to hear how it went! Leave a comment and rating below.
Notes
- Vegetables: This recipe is easy to swap out vegetables. If using a root vegetable (like carrots), make sure to cook with the potatoes. During summer season, we like to add a zucchini or broccoli.
- Chicken: I prefer to use boneless and skinless chicken breasts, however you can use chicken thighs if preferred.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 525Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 138mgSodium 526mgCarbohydrates 34gFiber 6gSugar 6gProtein 48g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.