Sheet pan dinners are one of my all-time favorite cooking shortcuts. Hands-off, fuss-free, one-pan dinners can be a saving grace on busy weeknights, or when it’s getting late and I need a dinner that allows me to multi-task while it cooks. Today I’m sharing a simple but delicious one pan chicken and potato bake recipe. After prepping the ingredients on one pan, chicken and potatoes and veggies all cook together so your entrée and sides are ready all at once. If you’re searching for a one pan chicken thighs and potatoes recipe, you’ll want to add this one to your list! I’ve got the full One Pan Roasted Chicken and Potatoes recipe at the end of this post, but first I’m sharing some step-by-step photos and cooking tips.
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How to make One Pan Roasted Chicken and Potatoes
To make this one pan chicken and potato bake recipe, start by preheating the oven to 425 degrees F. Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray. Place the chicken thighs, baby potatoes, mushrooms, and sliced onions on the prepared baking sheet in an even layer.
Next, you’ll use a similar method that I used in this Garlic-Rosemary Slow Cooker Whole Chicken recipe to infuse the chicken thighs with garlicky goodness while they bake. Cut 2 garlic cloves in half lengthwise. Slice a deep, garlic clove-width slit into the top of each chicken thigh with a knife.
Stick a sliver of garlic deep into each cut.
Mince the recipe’s remaining 3 garlic cloves. Drizzle olive oil over the top of the chicken, potatoes and vegetables, and sprinkle with the minced garlic. Toss the ingredients a bit so that all pieces have oil and the garlic is evenly distributed. Spread the chicken and vegetables back into an even layer, then season with rosemary, salt, and pepper.
Bake the one pan chicken thighs and potatoes in the preheated oven for 25-30 minutes, or until the chicken is cooked through (the juices run clear when cut and it has an internal temperature of 165 degrees F).
This last step isn’t necessary if you’re in a hurry, but it does give a nice texture to the sheet pan chicken thighs. Pre-heat the oven’s broiler, then place the one pan chicken and potatoes and veggies underneath the broiler for 1-2 minutes (or until your chicken skin reaches your desired crispness).
Look how perfectly this baked chicken and potatoes one pan recipe cooks up!
Here’s the One Pan Roasted Chicken and Potatoes recipe! Enjoy, and be sure to check out my other one pan and sheet pan dinner recipes for more like this.
One Pan Roasted Chicken and Potatoes
This is a simple but delicious one pan chicken and potato bake recipe. After prepping the ingredients on one pan, chicken and potatoes and veggies all cook together so your entrée and sides are ready all at once. If you're searching for a one pan chicken thighs and potatoes recipe, you'll want to add this sheet pan dinner to your list!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potato medley
- 1 pound whole button mushrooms, halved if large
- 1 medium onion, cut into wedges
- 5 cloves garlic, divided
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- Freshly cracked salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees F. Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
- Place the chicken thighs, potatoes, mushrooms, and onions on the prepared baking sheet in an even layer.
- Cut 2 of the garlic cloves in half lengthwise. Slice a deep, garlic clove-width slit into the top of each chicken thigh with a knife. Stick a sliver of garlic deep into each cut.
- Mince the remaining 3 garlic cloves. Drizzle olive oil over the top of the chicken, potatoes and vegetables, and sprinkle with the minced garlic. Toss the ingredients a bit so that all pieces have oil and the garlic is evenly distributed. Spread the chicken and vegetables back into an even layer, then season with rosemary, salt, and pepper.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
- Pre-heat the broiler. Place the sheet pan underneath the broiler for 1-2 minutes, or until your chicken skin reaches your desired crispness.
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