Sheet Pan Chicken and Potatoes
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This sheet pan chicken and potatoes recipe is the ultimate easy weeknight dinner. Crispy chicken thighs, roasted potatoes and tender green beans are all cooked on one pan, making it simple, satisfying and easy to clean up.
I love a good sheet pan meal, especially on busy nights when I want something easy but still feels a little more put together. This chicken and potatoes recipe is exactly that. Everything goes on one pan, the oven does the work, and you end up with crispy chicken, golden potatoes, and veggies that actually taste good.
If you’re looking for more one pan dinners you’ll have to also try my honey mustard chicken sheet pan meal and one pan pesto chicken and veggies.
Table of Contents
Why I Love This Baked Chicken and Potatoes Recipe
- Crispy chicken: No soggy skin here. The high heat and simple prep give you that golden, crispy finish straight from the oven.
- Low effort: No juggling a bunch of steps, but it still comes out looking like a legit, satisfying dinner.
- One pan: Less mess, less cleanup, and no bouncing between the stove and oven.
- Flexible: Swap the veggies, change the herbs, or use what you have on hand.
Ingredients Needed
- chicken thighs – bone-in and skin-on gives you the best flavor and helps the skin crisp up in the oven.
- baby potatoes – roast up creamy on the inside with golden edges on the outside.
- green beans – add freshness and balance to the richer chicken and potatoes.
- olive oil or butter – helps everything roast evenly and develop color.
- fresh dill – adds a fresh, slightly tangy finish that pairs perfectly with the lemon.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Swap the veggies: Instead of green beans and potatoes, you can use broccoli, Brussels sprouts, carrots or sweet potatoes. Keep in mind that heartier veggies like carrots and sweet potatoes may need to be cut smaller or roasted a bit longer. Skip quick-cooking veggies like asparagus, zucchini, or spinach since they’ll overcook before the chicken and potatoes are done. If you want to use them, add them during the last 10–15 minutes of roasting.
- Use boneless chicken: Boneless, skinless chicken thighs or breasts will work, but you won’t get the same crispy skin. Keep an eye on cook time since they’ll cook faster.
- Change the herbs: Not a fan of dill? Try fresh parsley, thyme, or rosemary for a different flavor.
How to Make Sheet Pan Chicken and Potatoes
Step 1: Toss the potatoes with olive oil and seasonings, then spread them on one side of a sheet pan.
Step 2: Pat the chicken dry, coat with oil, and rub with the lemon, salt and dill mixture.
Step 3: Place the chicken on the pan with the potatoes and roast until the chicken starts to crisp and the potatoes begin to soften.
Step 4: Toss the green beans with oil and seasonings.
Step 5: Remove the pan, stir the potatoes, add the green beans, and spread everything out evenly.
Step 6: Return to the oven and roast until the chicken is fully cooked and the vegetables are tender, then finish with fresh lemon juice and extra dill.
Brittany’s Recipe Tips for Success
- Pat the chicken dry: This is key for crispy skin. Any moisture will cause the chicken to steam instead of brown.
- Don’t overcrowd the pan: Give everything space so it roasts instead of steams. Use a larger pan if needed.
- Cut the potatoes evenly: Keeping them similar in size helps them cook at the same rate.
- Use a meat thermometer: Chicken thighs are best around 175–185°F for tender, juicy meat.
How to Serve
This is already a full meal on its own, but if you want to switch things up, here are a few easy ways to serve it:
- Add something fresh: A simple side like my Greek quinoa salad works really well here. The bright, lemony flavors balance out the roasted chicken and potatoes.
- Make it a little saucier: Serve with a drizzle of my avocado dressing or a side of tzatziki for a creamy, fresh element.
How to Store Leftovers
I actually love having leftovers of this in the fridge because it reheats really well and makes an easy lunch the next day.
- Refrigerator: Store the chicken, potatoes, and green beans in an airtight container for up to 4 days.
- Reheat: For the best texture, reheat in the oven or air fryer at 375°F until warmed through. This helps bring the chicken skin back to life and keeps the potatoes from getting soggy. The microwave works if you’re in a rush, just know the skin won’t stay crispy.
Frequently Asked Questions
The biggest things are starting with dry chicken and using high heat. Patting the chicken dry before seasoning helps the skin crisp up instead of steaming. Also, don’t overcrowd the pan. If everything is packed too tightly, it traps moisture and you’ll miss out on that golden finish.
Yes, but it will change the result slightly. Boneless chicken cooks faster and won’t give you the same crispy skin. If you go this route, keep an eye on it and reduce the cook time so it doesn’t dry out.
Green beans work great because they cook quickly, but you can also use broccoli, Brussels sprouts, or carrots. Just adjust when you add them to the pan so they don’t overcook. Heartier veggies can go in earlier, while quicker-cooking ones should be added later.
More Sheet Pan Meals to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
One Pan Chicken and Potatoes
Ingredients
- 1½ lbs baby gold or red potatoes, quartered
- 2 ½ Tablespoons olive oil or butter, divided, I used olive oil
- 1 ½ teaspoon sea salt, divided
- 1 ½ teaspoon garlic powder, divided
- 1 teaspoon dried oregano
- ½ teaspoon black pepper, divided
- 3 Tablespoons fresh dill, finely chopped
- Zest of 1 lemon
- 4–6 bone-in skin-on chicken thighs, about 1½–2 lbs
- 1 lb fresh green beans, trimmed
- Lemon wedges for serving, optional
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- Add potatoes to a mixing bowl with 1½ Tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder and oregano. Toss to coat well, then spread the potatoes out on one side of the sheet pan. Set the bowl aside for later.1½ lbs baby gold or red potatoes, 1.5 Tablespoons olive oil or butter, 0.5 teaspoon sea salt, 0.25 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano
- In a small bowl, combine the dill, lemon zest and salt. Pat the chicken thighs dry (this helps the skin crisp up). Rub the chicken with ½ Tablespoon olive oil, then rub the lemon zest salt mixture all over the chicken.0.5 Tablespoons olive oil or butter, 0.5 teaspoon sea salt, 3 Tablespoons fresh dill, Zest of 1 lemon, 4–6 bone-in skin-on chicken thighs
- Place the chicken thighs on the other side of the sheet pan. Roast for 20–25 minutes.
- While the chicken and potatoes cook, add the green beans to the same bowl used for the potatoes along with the remaining ½ Tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon garlic powder. Toss to coat.0.5 Tablespoons olive oil or butter, 0.5 teaspoon sea salt, 0.25 teaspoon black pepper, 1 lb fresh green beans, 0.5 teaspoon garlic powder
- Remove the pan from the oven after 20–25 minutes, toss the potatoes, and add the green beans to the pan. Spread everything out so the vegetables have space to roast.
- Return the pan to the oven and roast for another 10 minutes, or until the chicken reaches 175–185°F and the skin is crispy.
- Squeeze fresh lemon juice over everything and sprinkle with extra dill before serving.Lemon wedges for serving
Notes
- Crispy skin tip: Make sure the chicken is fully patted dry before adding oil and seasoning. Any extra moisture will prevent the skin from crisping up in the oven.
- Don’t overcrowd: If the pan feels tight, use two sheet pans. Giving everything space is what allows the veggies to roast and caramelize instead of steam.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture, or microwave if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This was such an easy weeknight dinner and turned out so flavorful! The chicken thighs got perfectly crispy, the potatoes were tender, and I loved the fresh lemon + dill at the end. Definitely adding this one to our regular dinner rotation!
Yay! So glad you enjoyed this recipe, Alex. Thanks for coming back to leave a review. I really appreciate it!