Sheet Pan Roast Chicken with Potatoes

Sheet Pan Roast Chicken with Potatoes is a simple yet flavorful meal that combines zesty marinade, roasted chicken, tender potatoes, and caramelized vegetables all cooked in one pan. This hearty, wholesome dish is full of citrusy and herbaceous flavors, making it perfect for an easy weeknight dinner.

Why You’ll Love This Recipe

• Simple & One-Pan: All ingredients cook together on a single sheet pan for an easy clean-up.

• Bright & Flavorful: The marinade features lemon, orange, honey, and mustard, infusing the chicken and vegetables with amazing flavor.

• Make-Ahead: Prepare the dish a day or two ahead of time for an even juicier and more flavorful meal.

Ingredients

For the Marinade:

• Juice and zest from 1 large lemon

• Juice and zest from 1 sweet orange

• 6 cloves garlic, minced

• 8 tbsp pure honey

• 5 tbsp whole seed or coarse ground mustard

• 2 tbsp extra virgin olive oil

• 5 tsp kosher salt

• 2 tsp dried thyme

• 1 tsp crushed red pepper flakes

For the Chicken & Veggies:

• 4 lbs bone-in, skin-on chicken thighs and legs

• 6-7 baby potatoes, quartered

• 3 large carrots, peeled and thickly sliced

• 1 medium onion, thinly sliced

• Garnish: freshly chopped parsley

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Prep the Marinade: In a large bowl, combine all marinade ingredients and whisk together. Set aside.

2. Marinate the Chicken: Towel-dry the chicken pieces thoroughly and pierce them with a fork. Place chicken in the marinade bowl and toss to coat. Add potatoes, carrots, and onion to the bowl and toss to coat as well. Cover and refrigerate for up to 2 nights.

3. Bring to Room Temperature: Allow the chicken to come to room temperature for 1 hour before roasting.

4. Roast the Chicken & Veggies: Preheat oven to 425°F (220°C) with the rack in the middle position. Transfer the chicken, veggies, and marinade to a large sheet pan, ensuring everything is in an even single layer. Roast for 50-60 minutes or until the chicken is browned and cooked through.

5. Serve: Garnish with freshly chopped parsley and serve warm.

Servings and Timing

• Servings: 6 servings

• Prep Time: 30 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 25 minutes

Variations

• Spicy Kick: Add more crushed red pepper flakes or fresh chili peppers to the marinade for extra heat.

• Vegetables: Feel free to add other vegetables like bell peppers or zucchini for variety.

• Bone-In Chicken Breasts: You can substitute chicken thighs with bone-in chicken breasts, but be sure to adjust cooking time accordingly.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier in this recipe. If you use chicken breasts, ensure they don’t dry out by reducing cooking time.

2. Can I prepare this dish ahead of time?

Yes, marinate the chicken and vegetables up to 2 days ahead of time for more flavor.

3. Can I use other root vegetables?

Yes, sweet potatoes, parsnips, or turnips would make a great addition or substitute.

4. How can I make this dish gluten-free?

This recipe is naturally gluten-free as long as you ensure the mustard and other ingredients don’t contain gluten.

5. How do I make sure the chicken stays moist?

The marinade with honey and olive oil helps lock in moisture, especially when using bone-in, skin-on chicken.

Conclusion

This Sheet Pan Roast Chicken with Potatoes is an easy, flavorful, and satisfying meal that delivers bright citrus and herb flavors in every bite. It’s perfect for any occasion, from casual dinners to special family meals, and with minimal effort, you’ll have a complete dish everyone will love!

Sheet Pan Roast Chicken with Potatoes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Paula
• Total Time: 45-55 minutes
• Yield: 4 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Sheet Pan Roast Chicken with Potatoes is the ultimate one-pan meal, featuring juicy roasted chicken, tender potatoes, and caramelized vegetables all infused with a zesty citrus and herb marinade. This simple yet flavorful dish brings together wholesome ingredients, making it a perfect choice for an easy, hearty weeknight dinner. Full of vibrant flavors and minimal cleanup, it’s sure to become a family favorite.

---

Ingredients

4 bone-in, skin-on chicken thighs or breasts

1 lb baby potatoes, halved

1 red onion, sliced

1 bell pepper, sliced

3 tablespoons olive oil

1 lemon, juiced and zested

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon paprika

Salt and black pepper to taste

Fresh herbs (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

• Prepare the Marinade:

  • In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, paprika, salt, and black pepper. Whisk together until well mixed.

• Marinate the Chicken:

  • Place the chicken in a large bowl or resealable bag and pour half of the marinade over it. Toss to coat, then refrigerate for at least 30 minutes (or up to 2 hours) to marinate.

• Prepare the Vegetables:

  • Preheat the oven to 400°F (200°C). While the chicken is marinating, place the potatoes, red onion, and bell pepper on a sheet pan. Drizzle with the remaining marinade and toss to coat.

• Assemble the Sheet Pan:

  • Once the chicken has marinated, place it on the sheet pan with the vegetables. Arrange everything in an even layer.

• Roast:

  • Roast in the preheated oven for 30-40 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the potatoes are tender and golden brown. If the chicken needs additional crisping, broil for the last 2-3 minutes.

• Serve:

  • Garnish with fresh herbs, if desired, and serve hot. Enjoy with the roasted potatoes and vegetables.

Notes

Customize the Veggies: Feel free to add other vegetables like carrots, zucchini, or Brussels sprouts for added variety and flavor.

Make It Spicy: Add red pepper flakes or a pinch of cayenne pepper to the marinade for some heat.

Chicken Alternatives: Use bone-in, skin-on chicken thighs or breasts for the best flavor and texture, but boneless, skinless pieces will work too (just reduce the cooking time).

• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 30-40 minutes
• Category: Dinner, One-Pan Meal
• Method: Roasting
• Cuisine: American

Nutrition

• Calories: Approximately 400 kcal per serving (varies based on portion size)