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Sheet Pan Roasted Chicken and Potatoes

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A simple and delicious one-pan meal featuring juicy roasted chicken and crispy, seasoned potatoes. Perfect for an easy weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1.5 lbs (680g) baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, toss the halved potatoes with 1 tablespoon of olive oil, half of the garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper.
  3. Rub the chicken thighs with the remaining olive oil and season with the rest of the spices, salt, and pepper.
  4. Arrange the chicken thighs and seasoned potatoes on the baking sheet in a single layer.
  5. Roast for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
  6. If needed, broil for the last 2–3 minutes for extra crispy skin.
  7. Garnish with fresh parsley and serve hot.

Notes

  • Use bone-in, skin-on chicken for best flavor and moisture.
  • Optional: add carrots, onions, or bell peppers to the sheet pan for extra vegetables.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Keywords: sheet pan dinner, roasted chicken and potatoes, easy dinner, one-pan meal, halal recipe

Find it online: https://yumcove.com/sheet-pan-roasted-chicken-and-potatoes/