I love an easy sheet pan dinner and it doesn’t get much simpler than this One Pan Baked Chicken and Potatoes. Easy clean up and quick cooking for the win.
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Dinners that are easy to throw together with super simple ingredients are always in high demand around here and I think you’re going to love this sheet pan baked chicken and potatoes for fall and winter.
It’s total comfort all on one sheet pan. This simple, versatile meal makes a great option for meal prep and easy lunches too.
Ingredients for Baked Chicken and Potatoes
How to Prep Sheet Pan Baked Chicken and Potatoes
I like to line my baking sheet with parchment paper or foil for easy clean up. This also helps keep the potatoes from sticking to the pan.
Start by dicing the potatoes into 1/2-inch chunks. Toss them onto a large baking sheet and spread them into a single layer. Make sure to leave room for the chicken.
Add the chicken to the other side of the pan. Drizzle the chicken and potatoes with olive oil.
Sprinkle your seasonings evenly over everything and gently toss with your hands. Bake in the oven until the chicken is cooked through and the potatoes are nice and golden brown.
Use Your Favorite Seasonings
I kept it simple with the spices for this one pan chicken and potatoes. It goes with everything and I’m betting you’ll have all the required spices on hand.
But feel free to change up the spices and herbs to your tastes and preferences. If you want Italian vibes, add some dried oregano and basil.
If you want a Mexican roasted chicken, use chili powder and lots of smoky cumin.
More Easy Chicken Recipes
One Pan Baked Chicken and Potatoes
Ingredients
- 1 1/2 – 2 pounds potatoes, diced into 1/2-inch pieces
- 4 bone-in chicken thighs
- 1/4 cup olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil (optional but really helps with clean up). Add chicken and potatoes to the prepared sheet pan. Drizzle with olive oil then sprinkles with all the spices. Toss with your hands to evenly coat everything
- Bake for 25 minutes. Remove pan from oven and flip potatoes. Cook another 15 minutes or until the chicken is cooked through (to 165 degrees F).
