This post may contain affiliate links. Please read our disclosure policy.
This sheet pan baked chicken and potatoes recipe is super easy and makes a delicious and comforting dinner that your family will love! Rosemary, thyme, and sage are the stars.
Try my Crispy Air Fryer Chicken Thighs or Sheet Pan Chicken Fajitas next.
Why you’ll love it
Sheet pan meals are so convenient, and this roasted chicken thighs and potatoes is no exception! It’s reasonably fast and fuss free. Simple recipes like this bring me back to my childhood. The familiar homestyle flavors will win you accolades with less effort.
The chicken skin nicely crisps up, and the potatoes end up beautifully crisp on the outside and soft and fluffy on the inside. Everything is tossed with an assortment of pantry staple herbs and spices, and fresh herbs give it that extra burst of fragrant flavor!
What you’ll need
- Potatoes – yellow potatoes (Yukon Gold) are rich and buttery and hold up well to roasting since they’re fairly waxy
- Chicken thighs – we’re using bone-in, skin-on. They remain nice and juicy when oven baked/roasted.
- Olive oil – for moisture and to crisp everything up
- Lemon juice – a little acidity to add brightness
- Seasoning – we’re using garlic powder, onion powder, smoked paprika, and Italian seasoning (a blend of dried herbs that comes in a single jar)
- Poultry mix – a trio of fresh herbs including thyme, sage, and rosemary. It typically comes in a clamshell package, but you could individually buy the herbs.
Pro tip
I suggest lining the sheet pan with some tin foil to make cleanup even easier.
How to make sheet pan chicken and potatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Cut the potatoes, and add to a baking sheet along with the chicken. Coat everything with the oil and lemon juice, then toss with the dry seasonings and salt & pepper. Top with the chopped fresh herbs. Bake until the chicken is cooked. Broil carefully if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the half size baking sheet I use and silicone oven mitts.
- Chop the herbs and potatoes with a knife from a good-quality knife set.
- I recommend using an instant read meat thermometer. Thighs are best cooked to at least 175F.
Substitutions and variations
- I haven’t tested this recipe with chicken breasts. They generally cook faster than chicken thighs, and cooking time will vary by size. If experimenting, use an instant read thermometer and cook to 165F in the middle. The potatoes may need a head start.
- It’s easy to switch up the herbs and seasonings depending on what you’ve got on hand!
What to serve with chicken thighs and potatoes
- This goes with many of my low-effort side dishes! Pair it with my bright Garlic Butter Broccolini, easy Sautéed Green Beans, or change it up with these Simple Sautéed Leeks.
- My Easy Creamed Corn or quick Easy Glazed Carrots are other options if green veggies aren’t your thing.
- For a salad, try my Simple Parmesan Arugula Salad or this Easy Cucumber Tomato Avocado Salad. A big Caesar salad with my Caesar Dressing is great too!
Leftovers and storage
- Store any leftovers of these baked chicken thighs and potatoes in an airtight container for 3-4 days in the fridge.
- For best results, reheat in the oven or air fryer until their glorious crispiness is restored and everything is warmed through.
- I don’t recommend freezing this one because the texture, especially of the potatoes and chicken skin, will change.
If you made this sheet pan chicken and potatoes, please leave a star rating and review below! It’s helpful for other readers. Or tag me on Instagram stories!
Sheet Pan Baked Chicken and Potatoes Recipe
Ingredients
- 1 pound Yukon Gold potatoes peel if desired
- 6-8 chicken thighs (bone-in, skin on)
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- 1 package fresh poultry herb mix (rosemary, sage, thyme)
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- Cut your potatoes lengthwise into quarters (for large potatoes cut into eighths). Add them to a large, rimmed baking sheet (line with foil if desired), along with the chicken.
- Use your hands to coat the chicken and potatoes with the oil and lemon juice, then season with the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper (I'm pretty generous). Use your hands again to toss everything together so it's evenly coated. Sprinkle the chicken and potatoes with the poultry herb mix (I roughly chop some up and leave some other sprigs intact and scatter them).
- Bake for 30-40 minutes or until the chicken is cooked through. Cooking time will vary depending on how big the chicken pieces are. If needed, broil for a few minutes to crisp up the chicken skin and potatoes more.
Notes
- Serves 4-6.
- Poultry herb mixes are typically sold in 0.5 oz packages, but it can vary. If you can’t find the blend, individually buy fresh thyme, rosemary, and sage, and add as much as desired. This recipe is flexible!
- Chicken is cooked at 165F internal temp, but I prefer chicken thighs to be at least 175F to be tender, and I like to give the skin time to crisp up. They don’t dry out the same way as chicken breasts do so don’t worry if yours go over.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on January 24, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
Hi.
Planning on making tonight. I only have russet potatoes. Can I quarter them and cook for same amount of time?
Hi! I think that should be fine. 🙂 Hope you enjoy the recipe!
This sounds sooo good! Will chicken breasts, cut up into chunks, work as well?
Hi Sydney! I’m not sure on timing exactly – you’d need to keep an eye on it and hopefully not overcook the chicken (much easier to overcook than chicken thighs). Let me know how it goes!
Cook this tonight and it was very yummy! I did lemon zest instead of lemon juice, because I’m trying to avoid acidity in my food, and adjusted my seasonings to what I had on hand. Thank you for a clear and easy recipe!
You’re very welcome, Katja!