Sheet Pan Chicken and Potatoes
This is our go-to when we want something that tastes like a Sunday roast without the pile of pans. The chicken thighs baste the potatoes with their juices, the lemon caramelises, and the garlic roasts in its skin until it's soft and sweet enough to spread.
- Prep
- 15 min
- Cook
- 45 min
- Rest
- 5 min
- Total
- 1 h 5 min
- Servings
- 4
- Level
- Easy
- Per serving
- 650 kcal
Ingredients
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What to use instead
Drumsticks roast in the same 40–45 minutes. We don't recommend chicken breast here — it dries out long before the potatoes are done.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
220 °C · top and bottom heat, no fan
With a fan: 200 °C
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Step 1: Heat the oven
Heat the oven to 220 °C / 425 °F (conventional, not fan) with a rack in the middle. Use the largest baking tray you have — around 30×40 cm.
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Step 2: Season the potatoes
Tip the potatoes, onion and garlic onto the tray, drizzle with 2 tbsp oil, sprinkle with half the salt and the pepper and toss with your hands. Spread the potatoes out cut side down, leaving gaps for the chicken.
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Step 3: Season the chicken
Pat the chicken skin thoroughly dry with kitchen paper — this is what makes it crisp. In a cup, mix the remaining oil and salt with the paprika and oregano and rub it all over the thighs.
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Step 4: Arrange the tray
Set the thighs skin side up in the gaps between the potatoes rather than on top of them, so the potatoes can brown. Halve the lemon: squeeze one half over the chicken, cut the other into wedges and tuck them around the tray with the rosemary.
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Step 5: Roast
Roast for 40–45 minutes, until the skin is deep golden and crisp and the potatoes are browned underneath and tender when pierced with a knife.
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Step 6: Check it's cooked
Insert a thermometer into the thickest part of a thigh without touching the bone: it should read at least 75 °C / 165 °F. Without a thermometer, cut in next to the bone — the juices should run clear with no pink meat. If the skin is still pale, move the tray to the top shelf for 3–5 minutes.
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Step 7: Rest and serve
Leave the chicken on the tray for 5 minutes so the juices settle back into the meat. Squeeze the soft roasted garlic out of its skins, toss it through the potatoes and spoon the tray juices over everything.
Tips & variations
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Tip
Don't overcrowd the tray: if everything is packed tightly, the potatoes steam instead of browning. For a smaller tray, use 4 thighs and 600 g potatoes.
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Swap
Drumsticks roast in the same 40–45 minutes. We don't recommend chicken breast here — it dries out long before the potatoes are done.
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Variation
Add chunks of carrot with the potatoes, or scatter a handful of cherry tomatoes over the tray for the last 15 minutes — they'll burst into a quick sauce.
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Storage
Keeps in the fridge for up to 3 days. Reheat in the oven at 200 °C for 10–12 minutes so the skin and potatoes crisp up again.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 650 kcal | 2,600 kcal |
| Protein | 42 g | 168 g |
| Fat | 38 g | 152 g |
| Carbohydrates | 36 g | 144 g |
Approximate values calculated from standard ingredient data.
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