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Sheet Pan Chicken and Potatoes is an easy, complete dinner roasted on one pan. Crispy chicken thighs, tender potatoes, and green beans are tossed in a bright lemon herb seasoning for a flavorful meal that practically makes itself. Perfect for busy weeknights when you want something hearty without a pile of dishes.
Love easy sheet pan meals? Try my Smoked Sausage and Potato Sheet Pan Dinner or Sheet Pan Chicken and Vegetables for more one-pan dinners.
3 Tips That Make or Break This Recipe
A few things that make a big difference with this recipe:
- Pat the chicken dry before seasoning. Removing excess moisture helps the skin crisp up in the oven instead of steaming. This is the single most important step for golden, crispy chicken thighs.
- Cut potatoes into even, bite-sized pieces. Aim for about 1-inch chunks so everything cooks at the same rate. Uneven pieces mean some will be mushy while others are still hard.
- Add the green beans partway through cooking. Potatoes and chicken need more time than green beans. Adding the veggies at the 20-minute mark keeps them tender and bright without turning them to mush.
RECIPE WALK-THROUGH
How to Make Sheet Pan Chicken and Potatoes
See the recipe card below for full, detailed instructions
This recipe comes together in about an hour with very little hands-on time. Season everything, pop it in the oven, and dinner takes care of itself.
Step 1: Prep the Pan and Seasoning
Preheat your oven to 425°F and line a large, rimmed baking sheet with foil for easy cleanup.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, rosemary, oregano, garlic powder, salt, and pepper. This lemon herb mixture is what gives everything its bright, savory flavor.
Step 2: Season the Chicken and Potatoes
Pat the chicken thighs dry with paper towels and trim any excess fat. Arrange the chicken and potatoes on the prepared sheet pan. Pour the olive oil mixture over everything and toss gently with your hands to coat. Tuck whole garlic cloves, lemon slices, and onion chunks around the chicken.
Spread everything in a single layer. Overcrowding the pan traps steam and prevents browning. If your pan feels packed, use two sheet pans instead.
Step 3: Roast the Chicken and Potatoes
Slide the pan into the oven and roast for 20 minutes.
While the chicken is cooking, wash and trim the green beans. Toss them with a tablespoon of olive oil and a pinch of salt and pepper.
Step 4: Add the Green Beans and Finish
After 20 minutes, add the green beans to the pan. Roast for another 15 to 20 minutes, or until the chicken skin is golden and crispy and a meat thermometer reads 165°F in the thickest part of the thigh (without touching the bone). The potatoes should be fork-tender and the green beans bright and slightly blistered.
Use a meat thermometer. It’s the most reliable way to know your chicken is cooked through. If you don’t have one, check that the juices run clear when you cut into the thickest part. Bone-in thighs can vary in size, so larger pieces may need a few extra minutes.
Step 5: Rest and Serve
Remove the pan from the oven and let everything rest for 5 to 10 minutes. This lets the juices redistribute so the chicken stays extra juicy when you cut into it.
Tent the pan loosely with foil to keep it warm. Garnish with fresh minced parsley and extra lemon slices if you like.
Vegetables and Timing
Green beans are the go-to here, but this recipe works well with other vegetables too. The key is matching cook times so nothing gets overdone.
Add at the start with the potatoes (hearty vegetables):
- Baby carrots (halved lengthwise)
- Sweet potato chunks
Add at the 20-minute mark with the green beans (quicker-cooking vegetables):
- Broccoli florets
- Asparagus spears
- Bell pepper strips
- Zucchini chunks
If you’re mixing vegetables, group them by timing. Sturdier veggies go in from the start, and tender ones get added halfway through. Cut everything into similar-sized pieces so they cook evenly.
Serving Ideas
This is a complete meal on its own, but it’s easy to round it out. Serve with Garlic Bread or Cheesy Garlic Bread and a colorful Garden Salad for a bigger spread. If you love roasted potatoes as much as we do, Crispy Garlic Roasted Potatoes make a great addition.
For another easy protein option, Crispy Baked Chicken Thighs use a similar seasoning approach and pair perfectly with any leftover sides.
Storage Tips
Storage, Reheating, and Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. This recipe is a great candidate for meal prep since it reheats well and makes satisfying lunches throughout the week.
To reheat: Warm in a 375°F oven for about 10 to 15 minutes, or until heated through. The oven keeps the chicken skin from getting soggy. You can also microwave in a pinch, but the texture won’t be quite as crispy.
To freeze: Let everything cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Meal prep tip: Divide portions into individual containers right after cooking. They’re ready to grab and reheat for easy lunches all week.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but the cook time will change. Start the potatoes, onions, and garlic on their own for 15 to 20 minutes first, then add the chicken breasts and green beans. Bake for an additional 20 minutes or until the chicken reaches 165°F. Breasts dry out faster than thighs, so keep an eye on the temperature and don’t overcook.
Is it safe to cook chicken and potatoes together on the same pan?
Absolutely, as long as the chicken is fully cooked to 165°F. A meat thermometer is the most reliable way to check. If you don’t have one, cut into the thickest part of the thigh and look for clear juices with no pink.
What kind of potatoes work best?
Yukon Gold or baby potatoes are ideal. They’re creamy, hold their shape well, and develop nice crispy edges as they roast. Red potatoes work too. Avoid russets for this recipe since they tend to get soft and fall apart.
Can I double this recipe?
Yes! Use two sheet pans and adjust your oven racks so air can circulate around both pans. Use the convection setting if your oven has one for more even cooking.
More Easy Sheet Pan Dinners
- Smoked Sausage and Potato Sheet Pan Dinner
- Lemon Herb Chicken & Asparagus Sheet Pan
- Sheet Pan Lemon Pepper Shrimp
- Steak and Potatoes Sheet Pan Dinner
- Sheet Pan Sausage and Veggies
Roasted Chicken Thighs & Potatoes Sheet Pan
Equipment
- Large rimmed baking sheet
- Aluminum foil
- Meat thermometer (recommended)
Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 pounds)
- 2 pounds Yukon Gold potatoes or baby potatoes cut into 1-inch chunks
- 1/3 cup olive oil
- 1 lemon zested and juiced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon sliced into rounds
- 8-10 cloves garlic peeled
- 1 small onion cut into chunks
- 1 pound green beans trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with foil.
- In a small mixing bowl, whisk together ⅓ cup olive oil, lemon juice, lemon zest, rosemary, oregano, garlic powder, salt, and pepper.
- Pat chicken dry with paper towels and trim any excess fat. Arrange chicken and potatoes on the prepared baking sheet. Pour the olive oil mixture over the chicken and potatoes and gently toss with your hands to coat.
- Tuck garlic cloves, lemon slices, and onion chunks around the chicken. Spread everything in a single layer.
- Roast in the preheated oven for 20 minutes.
- While the chicken is roasting, toss the trimmed green beans with 1 tablespoon olive oil and season with salt and pepper.
- Add the green beans to the pan. Roast for an additional 15 to 20 minutes, or until the chicken reaches 165°F on a meat thermometer inserted into the thickest part (without touching bone) and the potatoes are fork-tender.
- Remove from the oven and let rest for 5 to 10 minutes before serving. Tent loosely with foil to keep warm if needed.
- Garnish with fresh minced parsley and lemon slices, if desired.
Notes
- Pat the chicken dry before seasoning. Skip rinsing and just use paper towels to remove moisture. This is the key to crispy skin.
- Yukon Gold or baby potatoes work best. They’re creamy and hold their shape well. Red potatoes are a good alternative. Cut into even 1-inch pieces for consistent cooking.
- Don’t overcrowd the pan. A single layer is essential for browning. If doubling, use two sheet pans and adjust oven racks. Use convection if available.
- Green beans go in at the 20-minute mark. This prevents overcooking. You can swap in broccoli, asparagus, or baby carrots. Add sturdy veggies (carrots) from the start; tender veggies (asparagus, broccoli) at the 20-minute mark.
- Use a meat thermometer. Chicken thighs should reach 165°F in the thickest part without touching bone. Bone-in thighs can vary in size, so larger pieces may need extra time.
- Using chicken breasts? Start potatoes, onions, and garlic for 15 to 20 minutes first, then add chicken breasts and green beans for the remaining cook time.
- No sheet pan? A 13×9 baking dish works in a pinch.
- Meal prep: Divide into individual containers after cooking for easy grab-and-go lunches all week.
- Storage: Leftovers keep in an airtight container in the fridge for 4 to 5 days.
- Freezing: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm in a 375°F oven for 10 to 15 minutes for best results. Microwave works but the skin won’t stay crispy.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Loved this!!!!!
I made this for dinner tonight and it was delicious! My family gobbled it up.
Nice! Thanks for stopping by Laurie.