This easy Chicken and Potato Sheet Pan dinner is perfect for a busy weeknight! Enjoy juicy marinated chicken thighs with tender potatoes and onions bursting with lemon and parmesan flavor.
Everyone needs an easy, tasty recipe for those busy evenings! This amazing chicken and potato sheet pan meal is exactly what you need when you want something hearty, flavorful, and simple. Marinate the chicken and potatoes before heading out to work in the morning, then come home and have a delicious meal ready in under an hour!
This dish can be frozen after cooking and is a great meal prep option. The chicken thighs stay perfectly juicy and moist while the skin becomes nice and crunchy. The potatoes become SO tender and creamy, while the onions and garlic are softened and complemented by the lemony parmesan marinade.
Chicken Sheet Pan Ingredients
Here is a quick overview of what you will need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.
- Chicken Thighs – These bone-in, skin-on thighs will be super juicy and tender with this method. Optional broiling at the end also crisps up the skin for a great crunchy texture.
- Baby Potatoes – For crispy edges, opt for larger baby potatoes and cut them in half or quarters. For the creamiest roasted potatoes you have ever had, opt for smaller baby potatoes and keep them whole.
- Yellow Onion – White onion will also work fine. Cut into 8 wedges and separate into individual layers. If you prefer a milder flavor, shallots give a great, slightly sweeter taste.
- Minced Garlic – These become nicely crispy and add flavor all throughout the dish.
- Lemon Parmesan Dressing – I used olive oil, grated parmesan, lemon juice, lemon zest, salt, and pepper to create this easy vinaigrette. Feel free to use 1-1 1/2 cups of your favorite store-bought dressing if you prefer, but do consider the salt content.
- Salt & Pepper to taste
How to cook a chicken sheet pan meal
This sheet pan dinner is SO easy! Here is a step-by-step guide for this simple weeknight meal.
Marinate chicken and potatoes
Mix up the lemon parmesan dressing, then pour it into a plastic bag or airtight container with chicken and potatoes. Seal and allow to marinate a minimum of 2 hours and a maximum of 24 hours. Remove from the fridge 30 minutes to an hour before cooking to bring the chicken to room temperature.
NOTE: If you really love onion and garlic, go ahead and add those into the marinade as well! This will give a much stronger flavor throughout the chicken and potatoes.
Add onions and garlic
Transfer chicken and potatoes to a prepared baking pan (lined and greased), then add in onion wedges and minced garlic. Mix things around the pan, coating the onions and garlic with the marinade.
Roast
Place the pan in the oven and roast for 30-35 minutes or until a meat thermometer reads 165 degrees F. If your chicken thighs are not uniform in size, smaller thighs may need to be removed from the oven before larger ones.
Broil (optional)
If you love super crispy skin and veggies, turn off the oven and turn on the broiler, moving the pan to be about 3″ below the broiler. Broil for 1-2 minutes, watching carefully to make sure nothing burns. Feel free to skip this step if your skin is crispy enough!
Serve
Remove the pan from oven and sprinkle with fresh herbs and extra parmesan if you prefer. It’s a great meal on its own, but you could always add some healthy sides to help stretch it further. For simplicity, start with an arugula salad or artichokes with garlic butter for an easy appetizer. To add more fiber, serve some Mustard Greens or Green Beans on the side! Cheddar Zucchini Cornbread Muffins or Buttermilk Biscuits would help soak up any of the tasty juice, too.
Storage and Freezing
This dish should be stored in the fridge in an airtight container up to 4 days. For long-term meal planning, you can freeze this dish up to 6 months. Store in a freezer bag, pressing out as much air as possible to prevent freezer burn. We prefer freezing these in individual portions so we can pull out single servings for lunches or solo dinners.
Reheat
If frozen, allow the meal to thaw in the fridge overnight. Reheat in the oven (350 degrees F, 10-15 minutes) or air fryer (350 5-10 minutes) for the best textures. If you are worried about the chicken or veggies browning too much in the oven, cover with foil first and remove in the last 2-3 minutes to get that nice
FAQ’s about sheet pan dinners
Do I have to use bone-in, skin-on chicken thighs?
The cooking time and oven temperature is best for this cut, but you might be able to use other chicken cuts in this recipe. You could remove quicker cuts like boneless, skinless thighs (20-25 minutes) or breasts (15-25) early if necessary. If using bone-in breasts, those will need about 35-45 minutes, so the veggies may need to be removed early.
Can I use different chicken marinades?
Absolutely! Store-bought or homemade dressings make great marinades, so use your favorite for this. Italian dressing, jalapeno lime marinade, Caesar dressing… There are so many options.
Can I use different potatoes?
Yes, using waxy potatoes like Yukon golds or red potatoes result in the creamiest potatoes. If you are not using petite or baby potatoes, just be sure to cut them into more uniform, bite-sized pieces.
More sheet pan meals:
Chicken and Potato Sheet Pan
Equipment
Ingredients
- 2 lbs chicken thighs bone-in, skin-on
- 1 1/2 lbs baby red potatoes*
- 1 yellow onion cut into wedges
- 1 tbsp minced garlic
Lemon Parmesan Dressing (for marinating)
- 1/2 cup olive oil
- 1/4 cup grated parmesan
- 1 oz lemon juice
- 1 1/2 tsp lemon zest
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Mix together the lemon parmesan dressing. In a large bowl or ziplock bag, pour dressing over chicken and potatoes. Allow to marinate 1-24 hours.
- Preheat oven to 425 degrees F.
- Place chicken, potatoes, onions, and garlic on a baking sheet. Mix together and spread across the pan so that everything can cook evenly.
- Cook for 30-35 minutes or until the center of the largest chicken thigh reaches 165 degrees F. Serve immediately.