Sheet Pan Herb-Roasted Chicken and Potatoes
Juicy chicken thighs and tender potatoes roasted with fresh herbs until golden and crisp. This american-inspired sheet pan ready in about 55 minutes pairs chicken thighs, baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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.
Ingredients
- 1.5 lbs chicken thighs
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. Place chicken thighs and halved potatoes on a large sheet pan. Drizzle with 3 tbsp olive oil and sprinkle with 2 tsp dried rosemary, 2 tsp dried thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper; toss until evenly coated.
- Step 2: Roast for 35-40 minutes, flipping chicken and potatoes halfway, until chicken is golden brown and reaches 165°F internally and potatoes are tender with crispy edges.
- Step 3: Transfer to a platter and sprinkle with 1/2 cup chopped fresh parsley before serving.
Frequently asked questions
How long does Sheet Pan Herb-Roasted Chicken and Potatoes take to make?
Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Herb-Roasted Chicken and 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 chicken thighs from drying out.
Can I substitute ingredients in Sheet Pan Herb-Roasted Chicken and 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 Sheet Pan Herb-Roasted Chicken and Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sheet Pan Herb-Roasted Chicken and Potatoes?
American sheet pan 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.
What others are saying
- ★★★★★
Loved how everything cooked together on one pan! My kids devoured the potatoes and chicken. Will make again.
- ★★★★★
This was a hit at my family dinner! The potatoes were perfectly crispy and the chicken was juicy. Easy to make and delicious.
- ★★★★☆
Great recipe, but I found the herbs a bit too strong for my taste. Still, the potatoes turned out amazing.
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