Italian Sheet Pan Herb-Roasted Chicken with Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted alongside baby potatoes with garlic and Italian herbs on a single sheet pan for an easy meal. This italian-inspired chicken ready in about 65 minutes pairs baby potatoes, halved, garlic cloves, minced, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss 600 g halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1/2 tbsp fresh thyme leaves until evenly coated.
  2. Step 2: Spread the potatoes in a single layer on a large sheet pan and roast in the oven for 15 minutes.
  3. Step 3: While the potatoes start roasting, pat dry 6 bone-in, skin-on chicken thighs and rub with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 3 minced garlic cloves, 1 tbsp chopped rosemary, and 1/2 tbsp thyme leaves.
  4. Step 4: Remove the sheet pan from the oven and nestle the chicken thighs skin-side up among the partially roasted potatoes.
  5. Step 5: Return the sheet pan to the oven and roast everything together for an additional 25-30 minutes, or until the chicken skin is crispy and an internal temperature of 165°F (74°C) is reached.
  6. Step 6: Serve hot with lemon wedges for squeezing over the chicken and potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Italian Sheet Pan Herb-Roasted Chicken with Potatoes take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Sheet Pan Herb-Roasted Chicken with Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes, halved from drying out.

Can I substitute ingredients in Italian Sheet Pan Herb-Roasted Chicken with Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Sheet Pan Herb-Roasted Chicken with Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Sheet Pan Herb-Roasted Chicken with Potatoes?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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