Sheet Pan Herb-Roasted Chicken with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A one-pan roasted chicken dish with colorful red, white, and blue potatoes, seasoned with fresh herbs to celebrate. This american-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, small, quartered red potatoes, small, quartered white potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 45 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, combine 8 quartered red potatoes, 8 quartered white potatoes, and 8 quartered blue potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh rosemary. Toss until evenly coated.
  2. Step 2: Arrange the potato mixture evenly on a large sheet pan. In the same bowl, add 6 bone-in, skin-on chicken thighs and toss with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tbsp chopped fresh thyme, and 4 minced garlic cloves until well coated.
  3. Step 3: Nestle the chicken thighs on top of the potatoes on the sheet pan. Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crispy and the potatoes are tender when pierced with a fork.
  4. Step 4: For extra crispness, broil for an additional 2-3 minutes, watching carefully to avoid burning. Remove from the oven and let rest for 5 minutes before serving.

Frequently asked questions

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

Total time is about 60 minutes (15 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 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 small, quartered red potatoes from drying out.

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

American 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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