One Pan Baked Chicken and Potatoes Recipe

Things don’t get much easier, or much more tasty than this Baked Chicken and Potatoes recipe. All cooked on one sheet pan, it’s great for a weeknight meal but fancy enough to serve to guests.

I love a sheet pan meal, so easy and convenient and no mess to clean up! This sheet pan chicken is baked to perfection along with tasty potatoes and carrots for a complete meal.

How to Make This One Pan Baked Chicken and Potatoes Recipe

• Preheat oven 350F/170C
• Wash chicken then pat dry
• Wash baby potatoes and baby carrots
• Peel and cut shallots into halves and remove stems from carrots
• Line a baking sheet with baking paper and arrange chicken with potatoes, carrots and shallots
• In a bowl add extra virgin olive oil, cumin, salt and black pepper. Mix with a spoon
• Drizzle over the chicken and veggies
• Add fresh oregano stems.
• Bake for 35-40 minutes until golden brown. If veggies begin to brown too much, carefully remove from the oven, cover with some aluminum foil, then pop the tray back in.

What is the best chicken to use for this one sheet meal?

For this baked chicken and potatoes recipe, I used chicken leg quarters, with the bones in. Leg quarters are so flavorful and when you bake them, the skin becomes golden and crispy. Keeping the bone in the chicken when cooking, helps to keep the chicken wonderfully succulent. Use organic chicken that hasn’t been raised on antibiotics and as fresh as possible for the tastiest meal.

How do you know when the chicken is cooked?

The baked chicken will be cooked after around thirty minutes when the skin is golden brown and crispy. To check that the chicken is done, you can use a meat thermometer if you have one – the internal temperature should read at 165ºf. You can also use a fork to gently pierce the skin, and the juices should run clear with no blood. Don’t poke the chicken too much though as you don’t want it to lose too many of its juices!

Baked chicken and potatoes is a perfect meal to feed guests

This sheet pan meal is so easy to make, but it’s totally impressive enough to serve to guests at a dinner party. You can prep the meal before your guests arrive, and then pop it in the oven 35-40 minutes before you want to serve it. The recipe is easily doubled if you are feeding a crowd.

What do you serve with baked chicken and potatoes?

This dinner is a complete meal by itself, but if you wanted to add some more sides I would recommend:

Cheesy Crispy Baked Green Beans

Oven Roasted Asparagus with Sun Dried Tomatoes

Spinach Gratin

Red Onion Gravy

Top Tips for Making Baked Chicken and Potatoes

• Pat the chicken dry before adding to the sheet pan to get the crispiest skin.
• The chicken should be at room temperature before putting it in the pre heated oven.
• If the veggies start browning early, cover the tray with some foil.
• Let the chicken rest for 5-10 minutes before serving.

Be sure to check out these other easy chicken sheet pan meals!

Herb Chicken with Spring Vegetables (Sheet Pan Meal)

Mexican Chicken Sheet Pan Nachos

Sheet Pan Chicken Caprese (Easy Caprese Chicken!)

If you have tried this baked chicken and potatoes recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

4.62 from 13 votes

Baked Chicken and Potatoes Recipe

Things don't get much easier, or much more tasty than this Baked Chicken and Potatoes recipe. All cooked on one sheet pan, it's great for a weeknight meal but fancy enough to serve to guests.

Prep: 15 minutes minutes

Cook: 40 minutes minutes

Total Time : 55 minutes minutes

Servings: 3 people

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Ingredients

• ▢ 3 bone-in chicken leg quarters
• ▢ 10-12 baby potatoes
• ▢ 10-12 baby rainbow carrots
• ▢ 4 shallots
• ▢ 6 fresh oregano stems
• ▢ ¼ cup extra virgin olive oil
• ▢ ½ tbsp ground cumin
• ▢ ½ tsp kosher salt
• ▢ ½ tsp black pepper

Instructions

• Preheat oven 350F/170C
• Wash chicken then pat dry
• Wash baby potatoes and baby carrots
• Peel and cut shallots into halves and remove stems from carrots
• Line a baking sheet with baking paper and arrange chicken with potatoes, carrots and shallots
• In a bowl add extra virgin olive oil, cumin, salt and black pepper. Mix with a spoon
• Drizzle over the chicken and veggies
• Add fresh oregano stems.
• Bake for 35-40 minutes until golden brown. If veggies begin to brown too much, carefully remove from the oven, cover with some aluminum foil, then pop the tray back in.

Nutrition Facts

Baked Chicken and Potatoes Recipe

Amount Per Serving

Calories 713 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 9g56%

Cholesterol 142mg47%

Sodium 546mg24%

Potassium 1578mg45%

Carbohydrates 54g18%

Fiber 8g33%

Sugar 6g7%

Protein 30g60%

Vitamin A 4738IU95%

Vitamin C 53mg64%

Calcium 100mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:American

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This recipe was contributed by Michaella at Well + Yum.