Description
Sheet pan chicken is your go-to for a flavorful, one-pan, weeknight-friendly dinner. Crispy skin, juicy meat, bold spices, and customizable veggies make this an easy favorite—plus cleanup is a breeze.
Ingredients
4 chicken thighs or 2 breasts (bone-in, skin-on preferred)
1 lb baby potatoes, halved or quartered
1 red onion, thickly sliced
2 tbsp olive oil
Salt
Pepper
Smoked paprika
Garlic powder
Thyme
Instructions
1. Preheat oven to 400°F and place sheet pan inside while it heats.
2. Season chicken generously with spice mix and let sit for 10 minutes.
3. Toss potatoes and onions in half the olive oil. Arrange on hot sheet pan.
4. Nestle chicken skin-side up between veggies. Drizzle remaining oil on top.
5. Bake for 35–40 minutes until chicken reaches 165°F.
6. Optional: Broil for 3 minutes for extra crisp.
7. Let rest for 5 minutes before serving.
Notes
Marinate chicken overnight for deeper flavor.
Swap veggies to suit the season—try squash or parsnips.
Don’t overcrowd the pan to ensure even roasting.
Use a wire rack for boneless cuts to circulate heat.
Leftovers are great for wraps, bowls, or salads.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece + veggies
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg
Keywords: sheet pan chicken, roasted chicken, one-pan dinner