9 Easy Sheet Pan Chicken and Potatoes Dinner Recipes

These easy sheet pan chicken and potatoes dinner recipes are the two ingredients almost everyone has, turned into a whole dinner on one pan.

From a lemon garlic chicken to a rosemary version, a honey mustard bake, and a garlic parmesan tray, the potatoes roast in the chicken drippings and come out crisp on the outside and soft in the middle.

Here are the nine I make most!

Chicken and potatoes take about the same time in a hot oven if the potatoes are cut small enough, and the whole question of a good sheet pan dinner comes down to that one detail.

Baby potatoes halved, or larger ones in one inch chunks, finish right when the chicken does, and anything bigger needs a head start.

1. Lemon Garlic Chicken and Potatoes

Chicken and baby potatoes roast in lemon, garlic, and olive oil until the potatoes are golden and the chicken is juicy.

The lemon brightens everything and keeps the chicken from tasting heavy.

Toss the potatoes in the oil and lemon first so they crisp up in the oven.

Parsley over the pan at the end, and it’s a dinner in one dish!

2. Roasted Chicken and Potatoes with Broccoli

Chicken, potatoes, and broccoli roast together, with the broccoli added partway through so it stays green and doesn’t burn.

It’s a full plate, protein, starch, and a vegetable, on one pan.

The potatoes go in first, the chicken next, and the broccoli last.

A little grated parmesan over the broccoli at the end.

3. Rosemary Lemon Chicken and Potatoes

Chicken thighs and potatoes roast in rosemary, lemon, and garlic, and the potatoes soak up the herby drippings.

Bone-in thighs give the potatoes more fat to roast in, which is the whole appeal.

Fresh rosemary is worth it here, since the dried kind gets sharp in a long roast.

It’s my Sunday dinner on a weeknight schedule.

4. Sheet Pan Chicken Thighs and Potatoes

Seasoned chicken thighs roast skin side up over baby potatoes so the skin crisps and the potatoes cook in the fat below.

The skin protects the meat and bastes the potatoes at the same time.

Give the potatoes a head start if they’re on the bigger side.

A green salad on the side, and dinner is done.

5. Herb Roasted Chicken with Baby Potatoes and Green Beans

Chicken, baby potatoes, and green beans roast with a mix of herbs, and the green beans go on for the last ten minutes.

It’s the whole dinner, and the green beans keep it from being just meat and potatoes.

Toss the beans in a little of the pan oil before they go on so they roast without drying out.

Lemon over the top at the end.

6. Honey Mustard Chicken, Beans, and Potatoes

Chicken, potatoes, and green beans roast in a honey mustard sauce that glazes everything and turns a little sticky at the edges.

The honey mustard is the whole flavor, so use one you like or whisk your own from mustard, honey, and a little vinegar.

The sauce caramelizes on the potatoes, which is the part everyone fights over.

It’s the sheet pan dinner my kids ask for by name!

7. Garlic Parmesan Chicken and Potatoes

Chicken and potatoes tossed in garlic, parmesan, and herbs, roasted until the cheese forms a crust on the potatoes.

Grate the parmesan fresh, and toss it with the potatoes so it clings and browns.

A little more parmesan over the pan when it comes out.

It’s rich enough that all it needs is something green on the side.

8. Parmesan Crusted Chicken Sheet Pan Dinner

Chicken breasts coated in a parmesan and breadcrumb crust roast alongside potatoes and green beans for a crunchy, cheesy dinner.

The crust keeps the breast moist, which is the usual problem with a sheet pan breast solved.

Press the coating on well so it stays put in the oven.

It’s the dinner that feels like more effort than it is.

9. Sheet Pan Chicken and Potatoes

The plain, everyday version with chicken, potatoes, onion, and whatever seasoning is on hand, roasted until golden.

It’s the one to make on autopilot when there’s nothing else in the house.

Cut the potatoes small and toss everything in oil, and the oven does the rest.

A shake of paprika over the top gives it color and a little smoke.

Notes on Sheet Pan Chicken and Potatoes

Cut the potatoes to match the chicken, halved for baby potatoes or one inch chunks for larger ones, so they finish at the same time.

If the potatoes are bigger than that, give them a ten minute head start in the oven before the chicken goes on.

Bone-in chicken thighs give off more fat than breasts, so the potatoes roast better under them, and breasts want a little extra oil on the potatoes to make up for it.

A hot oven around 425 degrees crisps the potatoes, and a crowded pan steams them, so spread a big batch across two pans.

A heavy half sheet pan that stays flat in the heat is what browns the potatoes evenly.

Toss the potatoes in oil in a big bowl first, and flip them once halfway through with a thin metal spatula so both sides crisp.

A thermometer takes the guesswork out of the chicken, and parchment keeps the cleanup to nothing.

The potatoes reheat best in the oven, which brings the crisp back that the microwave takes away.

More Chicken Dinners on the Site

The crockpot meals with chicken breast that don’t dry out post covers the timing that keeps the breasts in these recipes juicy.

My hearty crockpot beef stew with root vegetables is the other meat and potatoes dinner I make every week in winter.

And the quick crockpot dinners with ten minutes of prep post has more low-effort dinners built on a few ingredients.