A sheet pan meal is the best thing when you are looking to prepare dinner in less than an hour. This simple, easy and effortless recipe for sheet pan chicken with potatoes, sweet potatoes, and caramelized onions is a one-pot meal. The chicken is tender and juicy, the roasted garlic and caramelized onions are perfect over crusty bread.
Table of Content
A sheet pan meal is always a big hit in our home. Ziv, loves roast or grilled meat and veggies, more than stews, sauces or curries. And, my kids are such a blessing, as long as it tastes good they will enjoy it. They love roast chicken and potatoes. And, believe it or not, Rhea loves caramelized onions! Yeah, she's only 8. But, then again, people are always surprised at how my kids enjoy veggies like broccoli and carrots.
For me, as a working mom who works from home, sheet pan recipes are a blessing on busy days. Since, I can take ten minutes off my work and then the oven does the rest. Cake decorating is really time-consuming and while you think you will do something quick it always seems to take longer. And, suddenly, you realize an hour or two have passed by while you were so engrossed in that detailed work that now you have no time to cook lunch. Yup! Happens often with me.
Sheet pan for my busy work life
That's when sheet pan recipes like these come in handy. Look at that chicken, so moist inside with golden color on the outside. My kids will happily pick the chicken and potatoes from this platter. While Ziv will feast on those caramelized onions and I will lick my fingers after I devoured those crisp lemon skins. Those are my treat! If you love lemon you know what I mean.
The success of a sheet pan really depends on you understanding the ingredients that you add to your pan. For example, if you use skinless chicken like I am doing here - it's best to tuck them in under the veggies to prevent it from getting dry so the moisture from the veggies can keep it moist. On the other hand, if you using chicken with skin on - keep it above the veggies so the fat from the chicken will drip down and flavor the chicken. See? Same recipe but the outcome could be different.
Ingredients and substitutes
- Chicken - I prefer to use chicken thighs with bone-in. But, feel free to use boneless chicken thighs. However, I would not recommend using breast. It cooks much faster, so by the time the potatoes get done the chicken breast will be dry.
- Potatoes - Russet and sweet potatoes. I love adding both because we are a huge potato loving family and love all kind of potatoes.
- Onions - Who doesn't love caramelized onions? I highly recommend the red onions. And yet, if you don't like onions feel free to omit them.
- Lemon - Well, I know it's optional, so feel free to omit, but if you love all things lemon like me - try these - you will thank me later. The charred lemon slices really do taste awesome.
- Garlic - Roasted garlic is not garlicky. The roasting transforms them into this sweet delicious jam-like paste you will really enjoy with bread and the pan juices.
Step by step instructions
- Preheat oven at 200 C / 390 F.
- Prepare baking pan - Line a 15 x 10 sheet pan with foil or parchment paper for easy clean-up.
- Spray pan - Or spread the parchment or foil with oil.
- Cut veggies - Wash, peel, and cut potatoes and sweet potatoes. Then cut them into slices along with the onions and lemons.
- Season chicken - In a large bowl, season the chicken with salt and pepper.
- Prepare marinade - In a small bowl, combine the olive oil, melted butter, dried oregano, rosemary, garlic, lemon juice, salt, and pepper.
- Spread over sheet pan - Place the chicken on the foil surrounded by the potato, sweet potato, sliced onions, whole garlic cloves, and lemon slices.
- Coat everything - Pour the marinade over everything and toss to coat.
- Bake - Roast in the oven on the middle rack for about 35 to 40 minutes. (if using a thermometer the internal temperature of the chicken should read 165 F).
- Tips - If you like crisp potatoes, remove the chicken pieces and let the potatoes cook a while longer.
- Rest - Let the chicken rest for at least 10 minutes before serving.
7 Tips for perfect sheet pan recipes
- Always use the right size pan for cooking. Too large and the meat will stew rather than roast giving you mussy veggies. Too small will not give even cooking.
- Line the pan with parchment for easy clean-up. Having said that, baking directly on the pan can give you crisp edges, which some of us enjoy.
- Layer moist meats or veggies on top of dry ones so the top will keep the bottom from becoming dry.
- Use veggies with similar cooking times, or give the veggies that need longer cooking a head start.
- Keep the veggies moist by spraying them with oil so they won't dry out.
- Use the right cooking time for the right cuts of meat. Chicken breast usually cooks quicker than chicken thigh or red meats.
- Not everything gets browned well on a sheet pan - if necessary sear the meat on the stovetop, so you don't overcook it just for browning.
Frequently asked questions
This sheet pan chicken can be kept in the fridge for up to 4 days. Make sure to cover it well to prevent it from drying in the fridge. It can also be kept it the freezer for up to 3 months.
Yes, you can use chicken breast but the cooking time for chicken breast is much shorter than chicken thighs and legs. So make sure to adjust the cooking time accordingly.
Absolutely, I have used potatoes and sweet potatoes but try other veggies such as turnip, parsnip, cauliflower or even broccoli. Make sure to adjust cooking time as per the veggies you use.
I love sheet pan chicken juices with a nice crusty bread such as my rustic whole wheat raisin bread or my no-knead beer bread. My kids love this over my fragrant fruit and nut rice or vegetable pilafs.
Personally, I love to have cauliflower rice for a low carb option.
Use a large baking pan, casserole dish, oven rack lined with foil for easy clean-up. But, whatever pan you use, make sure the pan is large enough to keep all the ingredients in but not too small that they stew rather than roast.
If you don't like butter try my other sheet pan chicken recipes like:
Sheet Pan Lemon Chicken with mushrooms
Sheet Pan Paprika Chicken
Or Sheet Pan Shawarma Chicken with potatoes.
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Printable Recipe
Easy Sheet Pan Chicken
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Ingredients
- 8 (8 ) Chicken thighs and legs (2 lbs)
- 2 Potato large
- 2 Sweet potatoes large
- 2 Red onions large
- 1 Lemon optional
- 1 Garlic bulb optional
Marinade
- 4 tbsp Melted butter
- 4 tbsp Olive oil extra virgin
- 2 cloves Garlic minced or grated
- 1 tsp Thyme dried
- 1 tsp Rosemary dried
- 2 tbsp Lemon juice
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Preheat oven at 200 C / 400 F.
- Prepare baking pan - Line a 15 x 10 sheet pan with foil or parchment paper for easy clean-up.
- Spray pan -or spread the parchment or foil with oil.
- Cut veggies - wash, peel, and cut potatoes and sweet potatoes. Then cut them into slices along with the onions and lemons.
- Season chicken - In a large bowl, season the chicken with salt and pepper.
- Prepare marinade - In a small bowl, combine the olive oil, melted butter, dried oregano, rosemary, garlic, lemon juice, salt, and pepper.
- Spread over sheet pan - Place the chicken on the foil surrounded by the potato, sweet potato, sliced onions, whole garlic cloves, and lemon slices.
- Coat everything - Pour the marinade and toss everything to coat.
- Bake - Roast in the oven on the middle rack for about 35 to 40 minutes. (if using a thermometer the internal temperature of the chicken should read 165 F).
- Tips - If you like crisp potatoes, remove the chicken pieces and let the potatoes cook a while longer.
- Rest - Let the chicken rest for at least 10 minutes before serving.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Danielle Wolter
I am all about anything that has caramelized onions on it. This sounds incredible and so easy to make!
Veena Azmanov
Me too, love caramelized onions
Dannii
This looks so comforting. Even better that it’s done on one pan.
Veena Azmanov
Thanks, Dannii.
Bintu
I love sheet pan dishes like this, it looks absolutely delicious!
Veena Azmanov
Thanks, Bintu.