Roasted Sheet Pan Chicken with Potatoes

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Sheet Pan Chicken with Potatoes: A Dinner as Easy to Make as it is Delicious

This sheet pan chicken with potatoes is a delicious and nourishing dinner that comes together with just a few simple spices and a little time roasting in the oven! I love making this dinner for my family because it’s easy to marinate ahead of time and then start roasting just an hour before it’s time to eat. I love the flavor that sheet pan recipes pack with ease, and this dish is no exception – plus the chicken thighs are served on a bed of roasted baby potatoes that are cooked to golden, crispy perfection. You and your family will absolutely love this dish!

Why You’ll Love This Sheet Pan Recipe:

• Easy to Make Ahead: Both the chicken and baby potatoes in this recipe are delicious when marinated ahead of time, so you can prep this dinner in the morning and then just throw it in the oven an hour before it’s time to eat!
• Hearty & Great for the Family: The protein from the chicken and starch from the potatoes makes this sheet pan dinner hearty and nourishing. Pair it with veggies or your favorite simple salad and you’ve got a full balanced meal!
• Great for Meal Prep: This is a great recipe to make on Sunday afternoon and pack from lunches or dinners throughout the week!
• Sheet Pan Dinner, No Mess: This dish just uses two sheet pans to cook, so you don’t have to worry about a ton of dirty dishes after dinner!

Ingredients You’ll Need:

For the Chicken Thigh recipe:

• 6 Skinless Chicken Thighs
• 1/4 c Extra Virgin Olive Oil
• 1 tbsp Tomato Paste
• 1 tbsp Smoked Paprika
• Dash of Chili Flakes (optional and customizable depending on spice preference)
• 1 tsp Salt
• 1 tbsp Oregano
• Juice of 1 Lemon

For the Roasted Baby Potatoes recipe:

• 1.5 lbs Baby Potatoes
• 3-4 tbsp Extra Virgin Olive Oil (enough to coat)
• 1 tbsp Creole Seasoning
• 1 tsp Oregano
• Salt (to taste)

How to Make Roasted Sheet Pan Chicken with Potatoes:

Step 1: Marinate Your Chicken

Start by whisking together your olive oil, tomato paste, smoked paprika, chili flakes, salt, oregano, and lemon juice in a small bowl until combined. Place your chicken in a bowl (preferably one with a lid) and pour 3/4 of your marinade over the chicken, then toss with your hands our tongs until each piece is coated in the marinade. Put a lid or plastic wrap over the top of your chicken and place in the fridge to marinate for at least 2 hours, or 8 hours if possible. Reserve the additional 1/4 of marinade in the fridge to baste on the chicken later during the cooking process.

Step 2: Marinate Your Baby Potatoes

Wash and cut your baby potatoes in half and then toss them in a large bowl with your olive oil, Creole seasoning, oregano, and salt. Place a lid or plastic wrap over the bowl and set them in the fridge to marinate along with the chicken.

Step 3: Bake Your Chicken and Potatoes

Once marinated, remove your chicken and potatoes from the fridge (about an hour before you are planning on eating). Preheat your oven to 410°F. While your oven preheats, place your baby potatoes face down on a parchment-lined baking sheet. Put your potatoes in the oven (they will take longer to cook than your chicken).

Place your chicken on a baking sheet with a wire rack over the top to allow for air to get under and promote an even cook. About 15 minutes after the potatoes have gone in the oven, place your chicken in the oven as well and cook for 30 minutes until the chicken is cooked all the way through (internal temp of 155°F will give you delicious, juicy chicken thighs!).

10-15 minutes before your chicken is done, remove the baby potatoes from the oven and flip each one over the tongs so that the face of the potato halves can finish crisping up. Put them back into the oven and remove your chicken. Baste the chicken withe the remaining marinade. Allow both the chicken and potatoes to cook for another 10-15 minutes until the chicken is slightly crispy on the outside, and the baby potatoes are golden and crispy.

Step 4: Plate and Serve

Allow your chicken and potatoes to cool for a few minutes before plating them. I love to lay the baby potatoes out on a large serving plate and then place the chicken on top, serving everything together. Enjoy with roasted veggies or a crisp and simple side salad!

5 Frequently Asked Questions (FAQs):

Can you substitute chicken breasts for the thighs?
Yes- absolutely! You’ll just want to monitor the cooking time as breasts may cook faster and dry out more easily than thighs. Aim for an internal temperate of 155°F in the thickest part of your chicken breasts before allowing them to rest.

Do you have to marinate the chicken and potatoes for hours?
While marinating will enhance the flavors in this dish, it’s no necessary to marinate for the suggested amount of time (at least 2, but ideally 8 hours). If you marinate your chicken and potatoes for just 30-minutes you’ll still taste the results!

Is there a good substitute for Creole seasoning if I don’t have it?
Yes – you can whip up a quick Creole seasoning substitute by mixing together paprika, garlic powder, onion powder, oregano, salt, thyme, and a little cayenne. Adjust the spices based on your flavor preference (especially the cayenne!).

How can I ensure crispy potatoes?
Start by placing the baby potatoes cut-side down on your baking sheet, and keep them separated to avoid any overcrowding and uneven cooking. Flip them during the last 10-15 minutes of baking. If you want a really crispy potato, preheat your baking sheet with your oven and then place the potatoes on them to bake.

Can I prep this ahead of time?
Of course! You can marinate the chicken and potatoes the night before you want to cook this meal. Marinating these ingredients over night actually maximize the flavor of the marinade in each component of the dish! Bake everything before serving, and then store leftovers in an airtight container in the fridge to enjoy the next day!

Tools:

• 2 Large Baking Sheets
• Tongs

Full Roasted Sheet Pan Chicken with Potatoes Recipe:

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