Toss some veggies and chicken on a baking sheet, then let the oven work its magic. This sheet pan chicken and potatoes recipe is a tasty lifesaver!

chicken and potatoes on a baking sheet

Love sheet pan meals? Sheet pan dinners are a cook’s best friend. Enjoy more sheet pan meals like our chicken thighs and brussels sprouts, one pan sausage and veggies, and even sheet pan pancakes!

How To Make Sheet Pan Chicken and Potatoes

Six ingredients, a bowl, a sheet pan, and less than 30 minutes of prep time is all you need to make this easy meal. You’ll barely have any dishes to wash afterwards!

  • Chop the vegetables: First, chop the carrots, potatoes, and onions into medium-sized pieces.
  • Prep & season the chicken: Next, cut up a whole chicken (or use pre-cut chicken pieces) and season it in a large bowl with garlic parsley salt. Then, place the pieces on a baking sheet.
  • Season the vegetables: In the same bowl, toss the veggies with the olive oil. Spread the vegetables around the chicken on the sheet pan.
  • Bake the chicken: Bake uncovered for about 60 minutes at 400℉, or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer!

Hot tip: Cut down on the mess even more and season your chicken and veggies right on the sheet pan! What a win!

7 Tips for Making Sheet Pan Chicken and Potatoes

Dinner doesn’t get much simpler than an oven baked chicken and potatoes feast. Here are a few tips to help assist you in the prep and clean-up.

  • Slice the veggies into evenly-sized pieces: To promote consistent cooking, slice the vegetables into evenly sized pieces.
  • Pat the chicken dry: To help the seasoning “stick” better, pat the chicken dry with paper towels before seasoning.
  • Line the baking sheet with parchment paper or foil: For a super easy clean-up, line the roasting pan with parchment paper or foil. Clean up will be a breeze!
  • Switch up the seasonings: This recipe is crazy versatile, so feel free to add in your own favorite seasonings. Add in a teaspoon or two of freshly cracked black pepper, garlic powder, onion powder, paprika, lemon juice or zest, Parmesan cheese, or anything else you’re craving.
  • Bake the chicken and potatoes on the center rack: To ensure the chicken skin doesn’t burn, roast the chicken and potatoes on the center rack in the oven.
  • Add a slice of butter: For extra crisp and flavor, add a thin sliver of garlic herb butter on top of the chicken pieces in the middle of roasting. You won’t regret it!
  • Finish off with a broil: If you like the chicken skin extra crispy, finish the pan off with a quick broil. Keep an eye on the chicken because the skin can burn fast.

Hot tip: If you’re butchering a whole chicken, remember to keep the backbone to make seriously delicious homemade chicken broth. Never let a good backbone go to waste!

Chicken & Veggie Swaps

This dish is so versatile! While we list carrots, potatoes, and onions in this recipe, feel free to use whatever vegetables you have hanging out in your fridge. Plus, if you prefer to not break down a whole chicken, feel free to swap in a different cut of chicken with no problem.

Different Chicken Cuts

  • Chicken breast: Chicken breast is a great option if you’re strapped for time. The breasts cook quickly, and if you cut your veggies into small pieces, the whole tray will be ready in no time!
  • Chicken legs/drumsticks: Bone-in chicken has so much flavor. All the yummy marrow cooks out of the chicken and seeps into the potatoes for some serious flavor. Plus, drumsticks are so affordable!
  • Chicken thighs or thighs: Opt for chicken thighs (either bone-in or boneless) for a super juicy, tender meat. Use skin-on chicken thighs if you love crispy chicken skin!

Veggie Additions or Substitutions

  • Squash family: Looking for a high-fiber vegetable? Add in some zucchini, butternut, or acorn squash.
  • Cruciferous veggies: For more vitamins and minerals, toss in cauliflower, broccoli, or Brussels sprouts.
  • Potatoes: Switch up the types of potatoes by using a mixture of sweet, red, or Yukon gold potatoes.
  • Other green vegetables: Add more color to the dish with some greens — green beans and asparagus are fantastic.

Hot tip: Use the drippings and juices that form at the bottom of the pan to make a quick gravy. Pour the gravy over the chicken and potatoes — it tastes amazing!

Serving Sheet Pan Chicken and Potatoes

This one-pan roasted chicken and potatoes cover the protein and carb portion of a meal, so all that’s left is a cool and fresh side salad. Caesar salad, broccoli cauliflower salad, and spinach berry salad make for a well-rounded meal. Or, make a container of quick overnight sauerkraut for a refreshing pop of tang and crunch.

Storing & Reheating Tips

These oven roasted chicken and potatoes are crazy good for leftovers. There’s no need to separate the chicken from the veggies, so store and reheat everything together if you wish!

  • Refrigerator: Store the cooled meal for up to a week in an airtight container in the fridge.
  • Reheating: Reheat the chicken and potatoes in the oven at 350°F until the chicken reaches 165°F. Or, zap everything in the microwave.

Hot tip: Avoid freezing the chicken and potatoes, as potatoes don’t reheat well and turn mushy.

Other Poultry Recipes

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.