Serve this one-pan chicken and potato recipe for a Sunday lunch for a small group or as a handy dinner. It consists of juicy roasted bone-in chicken thighs and drumsticks, tender potatoes, whole roasted garlic cloves and mushrooms, all cooked together on a sheet pan. That means fewer dishes and just 15 minutes to pop it in the oven.
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Why make this one fried chicken and potatoes in the skillet?
This Chicken and Potatoes in a Sheet Pan recipe is the ultimate easy recipe for a group. It is enough for 8 people and only takes a few minutes to prepare.
The potatoes and chicken are roasted on the sheet pan along with mushrooms, whole cloves of garlic and lots of fresh rosemary. Our favorite part is the combination, which creates a rich, rosemary-scented sauce for the whole dinner. The potatoes are a little crispy on the outside and tender on the inside. And they’re flavored with roasted juices, which makes them extra special.
Main ingredients for fried chicken and potatoes
- Chicken: We used chicken drumsticks that have been cut in half at the thigh and drumstick. Dark meat is a nice cut in this easy recipe because it’s so juicy and almost impossible to overcook.
- potatoes: Any thin-skinned or “waxy” potato pairs beautifully with this dish. We used red-skinned potatoes, but you can use golden, white, or even purple Yukon potatoes too! This potato variety is less floury than russet and is perfect for oven roasting!
- Mushrooms: We recommend using white button mushrooms or button mushrooms as they are readily available at most grocery stores and have a very mild flavor. Plus, mushrooms add extra nutrients to this hearty dish.
- Garlic: This recipe uses whole cloves of garlic, so we recommend shopping at the store for the best, freshest onion by squeezing them lightly. Fresh garlic bulbs should be firm, not hollow or dry, and there should be no sprouting as this indicates the bulb is stale.
- rosemary: Fresh rosemary is best in this recipe, but you can substitute dry ones if you have that in your pantry.
Top: When picking your potatoes, choose evenly sized potatoes so they cook evenly and be sure to scrub the outside before baking.
How to cook baked chicken and potatoes in a pan
Step 1: Prepare the baking sheet
Preheat oven to 425°F. Coat a large-rimmed baking sheet with cooking spray.
Step 2: Prepare the vegetables
In a large bowl, toss together the garlic cloves, potatoes, mushrooms, olive oil, rosemary, and salt and pepper until evenly coated.
Step 3: Arrange the chicken
Arrange the chicken in a single layer on the prepared baking sheet. Sprinkle both sides with salt and pepper.
Step 4: Arrange the vegetables
Arrange the potato and mushroom mixture around the chicken pieces.
Step 5: Bake the Chicken and Potatoes
Bake until chicken is done and potatoes are tender and golden brown, about 50 minutes. Leave to rest for 10 minutes. Serve with pan juices and enjoy!
FAQs and expert tips
According to the USDA, chicken is ready when an instant-read thermometer registers the internal temperature at 165°F.
leftovers and reheat
leftovers: Place leftover baked chicken with potatoes and rosemary in an airtight container in the refrigerator for up to 4 days. Or if you have a larger portion, place in an 8×8 casserole dish and cover with aluminum foil. If you prefer to freeze, transfer leftovers to a freezer-safe container and store in the freezer for up to 5 weeks.
warm up: When ready to enjoy again, reheat leftover chicken and potatoes as follows:
- Place the covered leftovers in a 350°F oven until steaming hot, about 20 to 25 minutes
- in the air fryer for about 10 minutes
- Microwave for about 2 ½ to 3 minutes per serving, until warmed through
Variations to try
- While we like to use a mix of thighs and lower legs, you can use all thighs, all lower legs, or even breasts.
- Substitute in 1 teaspoon dried rosemary for fresh.
- Substitute cremini, baby portobello, shiitake, or even oyster mushrooms for white button mushrooms for a deeper, earthy flavor.
- You can use skinless boneless chicken breasts in place of bone-in dark chicken. However, you will need to cut the potatoes into smaller pieces (3/4 inch pieces) as the cooking time will be shorter.
- Swap out baby potatoes or sweet potato chunks for the golden or red potatoes
- Sub half the potatoes for another root vegetable (like peeled beets) or baby carrots for an easier option.
serving suggestions
Serve with a simple Tuscan Kale Caesar Salad or a massaged kale salad.
This Brussels sprouts salad or the shaved asparagus salad are two gourmet options depending on the season.
For a side dish the whole family will enjoy, we like this green bean recipe, like my Easy Skillet Green Beans or these Green Balsamic Beans.
Another option that doesn’t take up oven space is this Garlic Lemon Broccoli or Grilled Asparagus for a healthy and delicious kid-approved meal.
More Roast Chicken Recipes to Try
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Have fun cooking! ~Kati
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Description
Serve this one-pan chicken and potato recipe for a Sunday lunch for a small group or as a handy dinner. It consists of juicy roasted bone-in chicken thighs and drumsticks, tender potatoes, whole roasted garlic cloves and mushrooms, all cooked together on a sheet pan. That means fewer dishes and just 15 minutes to pop it in the oven.
- 2 Pound red or golden potatoes, cut in 1½-inch piece
- 1 Garlic bulb, leave skin and break into individual cloves
- 6 ounces Mushrooms wiped clean
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon chopped fresh rosemary, chopped
- 2 teaspoon coarse kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper or to taste
- 4 Bone-in chicken drumsticks, halved at the thigh and drumstick
- Preheat oven to 425°F. Coat a large-rimmed baking sheet with cooking spray.
- In a large bowl, combine the garlic cloves, potatoes, mushrooms, olive oil, rosemary, and about half the salt and pepper until evenly coated with oil and spices.
- Arrange the chicken on the pan. Sprinkle with the remaining salt and pepper on both sides.
- Arrange the potatoes around the chicken pieces.
- Bake until chicken is cooked through and potatoes are golden brown, about 50 minutes. Leave to rest for 10 minutes.
- Serve the chicken, potatoes, and mushrooms in the pan juices with the garlic cloves.
Remarks
Top: Part of the magic of this recipe is that the chicken and mushrooms make their own delicious garlic and rosemary sauce as they bake. This happens because the pan is quite full. But it’s important not to overfill the pan completely. So take note if you’re changing the recipe to use 8 thighs instead of drumsticks and thighs, or if your chicken drumsticks are big or your baking sheet is on the small side. In this case we recommend using a turkey skillet or you can divide the chicken and potatoes between two 9×13 baking pans and roast them on separate racks, half rotating. The key is not to have too much clearance around the chicken or the “sauce” will evaporate.
warm up: Can be reheated in the oven at 350°F, covered with foil, for 20 to 25 minutes until steaming hot. Alternatively, heat up in the air fryer for about 10 minutes. Or microwave until heated through, 2 ½ to 3 minutes per serving.
- Preparation time: 15 minutes
- Cooking time: 50 minutes
- Category: main course
- Method: Oven
- Kitchen: American
Nourishment
- Serving size: 1 piece of chicken and 1 cup of vegetables
- Calories: 473
- Sugar: 2 g
- Fat: 21 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 45 g
Keywords: Chicken and potatoes, chicken and potatoes in a skillet, chicken and potatoes in a sheet pan, baked chicken and potatoes, baked rosemary chicken, rosemary chicken and potatoes
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001, when she started working in the test kitchen for EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications. Her cookbook Maple {Quirk Books} was published in 2015. In 2009 she started Healthy Seasonal Recipes. She lives in Vermont with her husband, two teenage daughters and two yellow lab dogs. In her free time, she can be found at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.