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One Sheet Pan Chicken and Potatoes Recipe

One Sheet Pan Chicken and Potatoes

Chicken and Potatoes is a very easy, one sheet pan dinner, made with just 5 ingredients. It is very simple to make, because you just throw together the seasoned chicken and potatoes in the oven for a delicious and hearty meal.

Course Main Course
Cuisine American
Keyword Chicken and Potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 417 kcal
Author Catalina Castravet

Ingredients

  • 6 chicken thighs bone-in and skin-on trimmed of extra fat
  • 6-8 large potatoes cut into quarters
  • 6 tablespoons olive oil
  • 1 packet (1 oz) dry Ranch seasoning mix
  • 6 cloves garlic minced
  • 1 teaspoon ground thyme optional

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line a rimmed 12x18 inch baking sheet with foil or parchment paper, drizzle with olive oil.
  3. Peel potatoes and cut into quarters.

Prepare the Potatoes:

  1. Soak the potatoes in cold water for about an hour. If you have time, replace the water after 30 minutes, because removing the starch will result in crispier potatoes.
  2. Discard water and pat dry the potatoes with a paper towel to remove extra moisture.
  3. Add potato pieces to a large bowl, add HALF of the dry Ranch seasoning mix and 3 tablespoons of olive oil. Toss everything to coat.
  4. Add potatoes to the prepared baking sheet. Distribute evenly. Make sure the potatoes have enough room and are not overcrowded, otherwise they will steam and not get crispy.

Prepare Chicken:

  1. Pat dry chicken thighs with a paper towel and add them to a large bowl.
  2. Add minced garlic, remaining Ranch seasoning mix and the remaining 3 tablespoons of olive oil. Toss everything to coat.
  3. Arrange the chicken between the potatoes on the baking sheet.
  4. Place in the preheated oven and bake for 60 minutes. After 30 minutes of baking, turn the potatoes pieces on the other side, so they get crispy all around.
  5. The potatoes and chicken thighs are done when they are golden brown and tender when pierced. If needed cook for another 10 minutes. Watch carefully to not burn the chicken.
  6. To get the chicken crispier, broil for 5 minutes before removing from the oven. Watch carefully to not burn the chicken.
  7. Remove from the oven, garnish with fresh chopped parsley and serve.
Nutrition Facts
One Sheet Pan Chicken and Potatoes
Amount Per Serving
Calories 417 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 7g44%
Cholesterol 110mg37%
Sodium 458mg20%
Potassium 1111mg32%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 0g0%
Protein 23g46%
Vitamin A 90IU2%
Vitamin C 24.3mg29%
Calcium 76mg8%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.