Sheet Pan Chicken and Potatoes
This Sheet Pan Chicken and Potatoes recipe is an easy, one-pan meal perfect for busy weeknights. Juicy, seasoned chicken and crispy baby potatoes are tossed with avocado oil and spices, then roasted together on a single sheet pan and finished with freshly grated Parmesan. With minimal prep and cleanup, this flavorful dinner is a complete meal the whole family will love.
Equipment
- 1 9x13 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.