There’s nothing quite like the comfort of roasted chicken and vegetables cooked together on a single sheet pan.
This one pan chicken and potatoes recipe is hearty, flavorful, and makes cleanup a breeze.
It’s the kind of dish that feels like a Sunday dinner, but is easy enough for a weeknight.
Why You’ll Love This Recipe
The marinade infuses the chicken with garlic, herbs, and smoky spices.
Cooking everything on one sheet pan keeps cleanup simple.
The potatoes, carrots, and onions roast in savory juices, becoming tender and caramelized.
It’s a balanced, filling meal that needs little else on the side.
What You’ll Need (Ingredient Highlights)
Bone-in, skin-on chicken thighs deliver juicy meat and crispy skin.
Baby gold potatoes roast beautifully, with a soft interior and crisp edges.
Carrots and onions bring sweetness and depth to balance the savory chicken.
Paprika, garlic, and Dijon mustard build bold flavor into the marinade.
Chicken broth keeps everything moist and creates a rich pan sauce.
Pro Tips Before You Start
Marinate the chicken overnight for deeper flavor.
Cut vegetables evenly so they cook at the same pace.
Don’t skip the final broil—it creates delicious crispy bits.
Serve with crusty bread to soak up the juices.
How to Make One Pan Chicken and Potatoes
Step 1 – Marinate the chicken
Whisk together garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, pepper, chicken broth, and Dijon mustard.
Coat the chicken and let it marinate.
Step 2 – Prepare the veggies
Preheat oven to 350°F.
On a greased sheet pan, toss potatoes, onions, and carrots with oil, salt, and pepper.
Spread in a single layer.
Step 3 – Arrange the pan
Nestle the chicken among the vegetables.
Scrape any leftover marinade over the top.
Pour in chicken broth and spray everything lightly with cooking spray.
Step 4 – Roast
Bake for 50–55 minutes, until the chicken is golden and vegetables are tender.
Step 5 – Broil for finish
Move the pan to the top rack and broil for 1–2 minutes until slightly charred.
Step 6 – Rest and serve
Let stand 5–10 minutes, spoon pan juices over the chicken and vegetables, and garnish with fresh thyme.
Serve with buttered bread.
What to Serve It With
Crusty bread or dinner rolls to soak up the juices.
A crisp side salad for freshness.
Steamed green beans or asparagus for extra vegetables.
Variations / Substitutions
Swap chicken thighs for drumsticks or bone-in breasts.
Use sweet potatoes instead of baby golds.
Add parsnips or turnips for more earthy flavor.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat covered in the oven at 325°F until warmed through.
Freeze cooked chicken and vegetables for up to 2 months.
FAQs
Can I use boneless chicken?
Yes, but reduce cooking time to prevent drying out.
Do I have to use Dijon mustard in the marinade?
No, it’s optional, but it adds depth and tang.
What other herbs can I use?
Rosemary or sage pair beautifully with the chicken and potatoes.
Can I make this without chicken broth?
Yes, substitute with water or vegetable broth, though broth adds more flavor.
Why is the broil step important?
It adds a crisp finish to the chicken skin and caramelizes the veggies.
Can I double the recipe?
Yes, just use two sheet pans to avoid overcrowding.
Final Thoughts
This one pan chicken and potatoes recipe is simple, rustic, and delicious.
It delivers juicy chicken, roasted vegetables, and a savory sauce all from one pan.
A comforting family meal you’ll want to make again and again.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.