Sheet Pan Chicken and Potatoes
When it comes to easy dinner ideas, it doesn’t get much better than this sheet pan chicken and potatoes recipe. It’s the kind of meal you can throw together in one large sheet pan, pop in the oven, and forget about until the house smells amazing. It’s simple, flavorful, and great for the whole family—even picky eaters.
This easy dinner recipe combines juicy, seasoned chicken with crispy potatoes, all roasted to perfection on a single sheet pan. Toss everything in a quick spice mix, roast until golden, and finish with a sprinkle of freshly grated Parmesan for a little cheesy crunch. It’s one of my favorite recipes for a reason.
Why You’ll Love This Recipe
- Beginner-friendly: No fancy techniques or tools—just basic steps anyone can follow.
- Minimal cleanup: Everything bakes on one baking sheet lined with parchment paper for easier cleanup.
- Fast prep: It only takes about 15–20 minutes of prep time to get this in the oven.
- Full of flavor: The mix of herbs, spices, and Parmesan gives every bite so much taste.
- Complete meal: With protein, potatoes, and optional veggies like green beans or brussels sprouts, it’s a complete dinner on one pan.
- Great for leftovers: Store extras in an airtight container for lunch or another dinner the next time.
Ingredients
Here’s what you’ll need to make this sheet pan chicken and potatoes meal:
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary (crushed slightly)
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional for a little kick)
- 2 tablespoons avocado oil (or olive oil if preferred)
- 2 cups diced baby potatoes, baby Yukon gold potatoes, red potatoes, or new potatoes
- 2 boneless chicken breasts
- Freshly grated Parmesan cheese (sprinkled on during the last 5–10 minutes of baking)
How to Make Sheet Pan Chicken and Potatoes
- Preheat your oven to 425°F (220 degrees C).
- Line a large sheet pan with parchment paper or use a non-stick pan.
- Cut the chicken into 1½-inch cubes and the potatoes into ½-inch chunks.
- In a large bowl, mix the diced potatoes and cubed chicken with avocado oil and all the seasonings. Stir until everything is evenly coated.
- Spread everything out in a single layer on the sheet pan. If your pan is crowded, use a second one—this helps get that golden, crispy texture.
- Roast for 25–30 minutes, stirring once about halfway through the cooking time.
- During the last 5–10 minutes, sprinkle freshly grated Parmesan over the top. It’ll melt and crisp up slightly.
- Use an instant-read thermometer to check that the chicken reaches 165°F in the center.
- Serve warm with a drizzle of lemon juice, a little lemon zest, or garnish with fresh herbs like parsley.
How to Cut the Chicken and Potatoes
This is key: Cut the chicken into 1½-inch cubes and the potatoes into ½-inch chunks. Chicken cooks faster than potatoes, so making the chicken pieces slightly larger helps everything finish at the same time without drying out the meat or undercooking the potatoes. It’s a small detail that improves the outcome of this sheet-pan supper.
Whether you’re trying out sheet pan dinners for the first time or need a simple dinner that doesn’t leave a mess in the kitchen, this one is a winner. It’s a flavorful dinner made with pantry staples and real, whole ingredients. Add it to your recipe card or save it for those busy weeknights when you want a delicious meal without spending a ton of amount of time in the kitchen. Make it once and I bet it’ll become one of your go-to chicken recipes.
More Sheet Pan Dinners
Want to see more delicious recipes like this one? Browse these recipes for step-by-step guides and more easy dinner ideas using simple ingredients.
- Sheet Pan Sausage and Potatoes with Greenbeans
- Sheet Pan Parmesan Roasted Vegetables
- Parmesan Roasted Sweet Potatoes with Sausage
- Crispy Roasted Potatoes Without Boiling
Sheet Pan Chicken and Potatoes
Equipment
- 1 9×13 sheet pan
Ingredients
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary crushed slightly
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper optional for a little kick
- 2 tablespoons avocado oil or olive oil if preferred
- 2 cups diced baby potatoes baby Yukon gold potatoes, red potatoes, or new potatoes
- 1 ½ pounds diced chicken
- Freshly grated Parmesan cheese sprinkled on during the last 5–10 minutes of baking
Instructions
- Preheat your oven to 425°F (220 degrees C).
- Line a large sheet pan with parchment paper or use a non-stick pan.
- Cut the chicken into 1½-inch cubes and the potatoes into ½-inch chunks.
- In a large bowl, mix the diced potatoes and cubed chicken with avocado oil and all the seasonings. Stir until everything is evenly coated.
- Spread everything out in a single layer on the sheet pan. If your pan is crowded, use a second one—this helps get that golden, crispy texture.
- Roast for 25–30 minutes, stirring once about halfway through the cooking time.
- During the last 5–10 minutes, sprinkle freshly grated Parmesan over the top. It’ll melt and crisp up slightly.
- Use an instant-read thermometer to check that the chicken reaches 165°F in the center.
- Serve warm with a drizzle of lemon juice, a little lemon zest, or garnish with fresh herbs like parsley.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
