This sheet pan baked chicken and potatoes has been one of those simple meals that somehow becomes a family ritual. I first put this combination together on a busy weeknight when I needed dinner fast, flavorful, and fuss free. The aroma of roasting poultry herbs and smoked paprika filled the kitchen, and that first bite of crisped skin against tender, buttery Yukon Gold made it an instant favorite. It is the kind of meal that brings everyone to the table without an elaborate list of steps.

I love this method because it is forgiving and built for real life. The potatoes soak up the pan juices while the chicken skin crisps and browns. I discovered a trick early on to toss some herb sprigs right on top for pockets of fragrant steam. The result is satisfying texture contrast, bright lemon notes that cut through the richness, and the rustic appeal of food roasted on a single sheet. This dish is perfect when you want something comforting, honest, and reliable any night of the week.

Ingredients

• Yukon Gold potatoes 1 pound: Choose firm potatoes roughly the same size so they cook evenly. Yukon Golds become creamy inside while still holding their shape. If you find larger tubers cut them into eighths. No need to peel unless you prefer a very smooth texture.
• Chicken thighs 6 to 8 bone in skin on: Bone in thighs deliver the juiciest results and the skin crisps beautifully. Look for fresh thighs with good color and minimal excess moisture. If you buy a family pack trim any excess fat before seasoning.
• Olive oil 3 tablespoons: Use a good quality extra virgin olive oil for flavor and a higher smoke point oil if you expect to broil at the end. Oil helps the skin brown and the potatoes caramelize.
• Lemon juice of 1 2: Fresh lemon brightens the whole tray. I squeeze half a lemon and toss the remainder in water for later use. Bottled juice lacks the same lift in flavor.
• Garlic powder 1 teaspoon: Garlic powder disperses evenly across skin and potato surfaces for consistent background flavor.
• Onion powder 1 teaspoon: Adds savory depth without the moisture that fresh onion would contribute.
• Smoked paprika 1 teaspoon: For a warm smoky flavor and attractive color. Use sweet or hot smoked according to preference.
• Italian seasoning 1 teaspoon: A blend of dried oregano, basil, and thyme enhances the poultry herb mix when fresh herbs are limited.
• Salt and freshly ground black pepper to taste: I recommend a generous pinch of kosher salt and a few twists of pepper to bring out the natural flavors.
• Poultry fresh herb mix 1 package: A mix of rosemary, sage, and thyme elevates the tray. Roughly chop part of the mix and leave a few sprigs intact and scattered for visual appeal and herb pockets of flavor.

Instructions

Preheat and prepare:Preheat the oven to 400 degrees Fahrenheit and place the rack in the middle position. Use a large rimmed baking sheet so the chicken and potatoes roast rather than steam. Line with aluminum foil if you prefer easier cleanup. Positioning the rack in the middle ensures even browning without burning the top too quickly.Cut and arrange the potatoes:Wash the Yukon Golds and cut each lengthwise into quarters. For large potatoes cut into eighths to keep pieces similar in size to the chicken thighs. Spread the potato pieces on the tray in a single layer leaving space for the chicken. Uniform sizing is the key to even cooking and tender centers.Season and toss:Place the chicken thighs on the sheet with the skin side up. Drizzle the olive oil and lemon juice over the chicken and potatoes. Use your hands to rub the oil and lemon over every surface to ensure even coating. Sprinkle the garlic powder, onion powder, smoked paprika, Italian seasoning, salt and pepper evenly over the tray. Toss gently with your hands until the pieces are well coated. Scatter roughly chopped herb mix and whole sprigs across the surface for pockets of fresh aroma.Roast and finish:Bake for 30 to 40 minutes depending on the size of the thighs. Start checking at 30 minutes. Chicken is done when the internal temperature reaches 165 degrees Fahrenheit on an instant read thermometer at the thickest part next to the bone and juices run clear. Potatoes should be tender and golden brown. If you want extra crispness, broil for two to three minutes watching carefully so nothing burns.Rest and serve:Allow the tray to rest for five to ten minutes after removing from the oven. This helps the juices redistribute and makes the chicken easier to handle. Transfer to a serving platter, discard large herb stems, and garnish with the retained fresh sprigs if desired.

Storage Tips

To store, cool the tray to room temperature no more than two hours after cooking then transfer to airtight containers. Refrigerate up to three days or freeze portions for up to three months. When reheating from chilled, use a preheated 350 degree Fahrenheit oven. Place the chicken on a rack on a baking sheet if you can, to allow air to circulate and revive the skin. From frozen, defrost overnight in the refrigerator before reheating to ensure even warming.

Ingredient Substitutions

If you do not have Yukon Golds, use red potatoes or baby potatoes cut to similar size, they will roast with comparable texture. For a lighter version swap bone in thighs for boneless skinless thighs, though you will lose some crisp texture. Replace smoked paprika with regular paprika plus a small pinch of ground cumin for smoky warmth. If you do not have fresh poultry herb mix use dried rosemary and thyme at one third the volume of fresh herbs.

Serving Suggestions

Serve the tray straight from the pan for a rustic presentation. Complement the dish with a crisp green salad dressed with lemon vinaigrette, sautéed greens, or roasted seasonal vegetables. A spoonful of plain yogurt or tahini sauce on the side brings bright creaminess if you do not require dairy free options. Garnish with remaining fresh herbs and lemon wedges for a bright finish.

Cultural Background

Roasting poultry with potatoes is a long standing tradition across many cuisines because the pan juices blend with starch to create deeply satisfying flavors. This version leans on simple American roast techniques and European herb influences with rosemary, sage, and thyme. It echoes the classic comfort traditions where root vegetables and poultry share oven space for efficient, flavorful cooking.

Seasonal Adaptations

In winter add carrots and parsnips to the tray keeping similarly sized pieces so everything finishes at the same time. In summer swap potatoes for fingerling new potatoes and finish with a squeeze of fresh lemon and a handful of chopped parsley. For holiday tables increase the herb mix and add whole cloves of garlic roasted alongside the tray for an aromatic centerpiece.

Meal Prep Tips

For make ahead convenience, cut potatoes and trim chicken the night before then season and cover in the refrigerator. In the morning allow the tray to come closer to room temperature before roasting for more even cooking. Alternatively assemble the seasoning in a bowl, coat at the last minute, and pop the tray straight into the oven when you are ready to cook. Portion into meal prep containers with a green vegetable for balanced lunches that reheat well.

This one pan roast is forgiving, adaptable, and reliably delicious. Make it your own by adjusting herbs and spice levels, and enjoy the simplicity of a meal that brings people together with minimal effort and maximum flavor.