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Sheet pan chicken and potatoes is the easiest dinner that still feels like you tried. Crispy baby potatoes, juicy baked chicken thighs, and a smoky-limey-garlicky situation that hits every craving at once. Toss everything in one pan and let the oven do its magic.
I’ve made this sheet pan chicken and potatoes more times than I can count, and it never gets old. It’s easy, flavorful, and fills the house with the cozy aroma of roasted garlic, essentially serving as a dinner bell.
It actually started as one of those “what’s in the fridge” dinners during a pre-school-pickup panic – and somehow turned into a full-on staple. Crank the oven, mix that spice, smoke, and citrus together – and boom, you’ve got something that tastes like you planned it all week.
This dish works well if you would like to meal prep it for the week, or you can check out these easy meal prep recipes.
Recipe Overview
Tips from my kitchen
- If your potatoes are on the larger side, cut them smaller so they roast evenly with the chicken. Quartered baby potatoes work best.
- Want crispier edges on your potatoes? Spread everything out so the pan isn’t crowded – use two pans if you need to.
- Let the chicken rest for a few minutes after baking so the juices settle before serving.
- Leftovers? Chop everything up and toss it into a salad or breakfast hash the next day.
Common Questions
Nope! Just give them a good scrub. The skins add texture and crisp up nicely in the oven.
It has a gentle kick from the cayenne, but it’s easy to dial up or down depending on your taste.
Absolutely – prep everything earlier in the day, store it covered in the fridge, and bake when ready.
It’s a full meal on its own, but my Green Beans and Tomato Salad or some Roasted Broccoli and Cauliflower wouldn’t hurt.
You can use chicken breast, shrimp, or any fish you prefer, like salmon or cod.
Ingredients needed
Here’s what you’ll need to make this Chicken and Potatoes recipe. Full measurements are listed further down in the recipe card.
- Boneless chicken thighs: You can also use chicken breast, chicken cutlets, or chicken tenders.
- Kosher salt
- Garlic cloves: I like using fresh garlic if possible. It tastes much better than using garlic powder.
- Coconut oil or olive oil
- Limes: juice only. If you do not have lime, use lemons.
- Cayenne, smoked paprika, ground coriander
- Baby potatoes: any kind will work, you can use Yukon gold and cut the smaller.
- Sweet onion: If you do not have sweet onions, you can use red onions.
- Fresh cilantro or parsley: optional, chopped for garnish
How to make Sheet Pan Chicken and Potatoes
Preheat the oven to 400°F, line a large sheet pan with parchment, and season the chicken thighs with salt on both sides.
1️⃣ Prepare the potatoes
In a large bowl, mix together melted coconut oil, minced garlic, lime juice, cayenne, smoked paprika, and coriander. Add the potatoes and onion to the bowl and toss until everything is well-coated.
✏️ Use a slotted spoon to transfer the potatoes and onion to the sheet pan, leaving the seasoned oil behind. If you would like to add some veggies, you can. Broccoli or cauliflower works great here.
2️⃣ Season the chicken
Add the chicken thighs to the same bowl with the remaining oil and toss to coat.
✏️ You may use chicken breast if you like.
3️⃣ Add Potatoes and chicken to sheet pan and bake
Nestle the chicken between the potatoes on the pan. Bake for 45-50 minutes, or until the chicken is cooked through and the potatoes are crispy and tender.
4️⃣ Serve and Enjoy
Garnish with herbs if using and stir everything gently to soak up those pan juices.
Make it your own
Whether you’re using what you’ve got or just want to change things up, here are some tasty ways to tweak this recipe.
- Sweeten the spice: Add a little honey or maple syrup to the marinade for a sweet-and-smoky vibe.
- Make it Mediterranean: Swap lime juice for lemon, add oregano, and throw in a handful of olives before roasting.
- Switch the chicken: Bone-in thighs or legs work too – just add 5-10 minutes to the cook time and keep an eye on the skin.
- Play with the oil: Coconut oil gives a subtle sweetness, but olive or avocado oil are great options too.
- Try different potatoes: Any waxy variety works – just cut them small so they roast evenly.
- Add veggies: Zucchini, bell peppers, or cherry tomatoes roast beautifully alongside the potatoes.
Storing and reheating
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
- Reheat in the oven at 375°F until warmed through, or pop it in the air fryer for extra crispiness. Microwave works too – just cover it with a damp paper towel to keep things from drying out.
Sheet Pan Chicken and Potatoes
Ingredients
- 2 pounds boneless chicken thighs
- 1 teaspoon Kosher salt, or to taste
- 5-6 garlic cloves, minced
- 3 tablespoons coconut oil, melted
- 2 limes, zest of
- 1 teaspoon cayenne pepper, or to taste
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 2 pounds baby potatoes, quartered
- 1 medium sweet onion, chopped
- Cilantro or parsley, optional, chopped to garnish
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Season the 2 pounds boneless chicken thighs with 1 teaspoon Kosher salt on both sides.
- In a large bowl, combine the minced 5-6 garlic cloves, 3 tablespoons coconut oil or avocado oil, 2 limes (juice and zest), 1 teaspoon cayenne pepper, 2 teaspoons smoked paprika, and 1 teaspoon ground coriander.
- Add in the 2 pounds baby potatoes, 1 medium sweet onion, and toss to coat. With a slotted spoon, transfer the potatoes to your prepared sheet pan, leaving the seasoned oil in the bowl.
- In the same bowl with the remaining seasoned oil, add the chicken thighs. Toss everything well to evenly coat. Transfer the thighs to the pan, nestling it between the potatoes.
- Bake for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with freshly chopped Cilantro or parsley and stir to combine with the sauce created in the pan.
Notes
- You may use chicken breast or swap it with any other protein, like shrimp or salmon.
- Add in some veggies if you like. Green beans, asparagus, cauliflower, or broccoli work well.
- Store leftovers in a container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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