Get a quick and simple weeknight dinner with this sheet pan chicken and smashed potatoes recipe, where a few ingredients go a long way. Watch the video to see how it's done.
Table of Content
We all have busy days, and we all have lazy days. That's when sheet pan recipes like this one come in handy. Look at that!
This chicken and potatoes recipe can be made on a sheet pan for ease. And the whole thing comes together on one baking sheet so there’s almost hardly any cleanup!
Why make this recipe?
- This one-dish meal is a quick and delicious weeknight dinner that gives you protein and vegetables with minimal effort.
- It's simple! You need very few ingredients and only one pan - the sheet pan!
- Use any chicken you have on hand, legs, thighs, breast or a whole chicken cut into pieces.
- And most of the ingredients are simple and easy to find or simple pantry staples.
- Also, the chicken seasoning is very versatile and a great addition to the pantry spices to use on other meats as well.
- Leftovers keep well in airtight containers in the refrigerator for up to 4 days. And, the chicken makes a great addition to sandwiches and wraps such as chicken fajitas.
Ingredients and substitutes
- Chicken - I prefer to use bone-in chicken thighs and chicken legs. But you can also use a whole chicken cut into pieces.
- Potatoes - Use baking potatoes or red wax potatoes such as a russet. These hold their shape well even when they are smashed.
- Chicken seasoning - Made with all dry powders, which are usually pantry staples such as oregano, rosemary, thyme, paprika, cumin, garlic, and onion powder.
- Shallots - I've used onion powder in the dry rub and I love to use small mini shallots that become soft and soak up all the pan juices. They also caramelize well on the outside, which makes them sweeter. And you can also use a whole large onion chopped into large chunks.
- Lemon - A drizzle of lemon juice is great, but you can also scatter lemon slices all over the pan.
- Garlic - I've used garlic powder in the dry rub but whole garlic cloves with their skin scattered all over the pan are absolutely delicious when roasted.
Sheet pan chicken dinners
- Preheat oven to 200 C / 400 F / Gas Mark 6
- Sheet pan - Line a 15 x 10 sheet pan with aluminum foil or parchment paper for easy clean-up.
- Chicken seasoning - In a small bowl, combine the rub ingredients. Set aside.
Pro tip - This is a wonderful chicken seasoning that is very versatile and great to store in the pantry so make extra.
- Layer - Place the chicken pieces on the sheet pan. Scatter the shallots, baby potatoes, and garlic cloves all around the chicken.
Pro tip - If you like lemon, place a few lemon slices all over the chicken and potatoes. - Marinate - Pour or use a pastry brush to brush the olive oil over everything. Sprinkle the chicken seasoning all over the chicken and veggies, then flip the chicken pieces and sprinkle more seasoning.
Pro tip - Alternatively, you can use an olive oil spray and give the chicken and veggies a generous spray. - Roast - Bake on the middle rack in the oven for 20 minutes. Flip the chicken pieces over. Move the potatoes to one side of the pan and keep the chicken on the other side.
Pro tip - By now the potatoes have soaked up the chicken juices which is why we scatter them all over in the beginning.
- Smash - Use the bottom of the glass to smash the potatoes.
Pro tip - The potatoes are soft and have soaked up all the chicken juices from the pan so smash them carefully. - Parmesan - Grate the parmesan generously over the smashed potatoes. Then, top with the hard grated cheddar.
Pro tip - It is easier to sprinkle the cheese when the potatoes are all on one side of the pan. - Bake - Put the sheet pan back into the oven and continue baking for 15 to 20 minutes more or until golden on top.
- Garnish - Sprinkle with freshly chopped parsley.
Roast potatoes - If you do not want to make smashed potatoes with parmesan cheese, continue to roast the chicken and potatoes until they are nice and golden. Roasted potatoes are just as delicious.
Variations
- Honey mustard sheet pan chicken - Brush the chicken with a marinade made with honey, mustard, and lemon juice.
- Sheet pan Greek chicken - Add whole olives to the sheet pan with chicken. Sprinkle with parmesan and feta cheese instead of cheddar.
- Sheet pan pesto chicken - Brush the chicken with pesto sauce instead of the dry rub and roast as above. Use grated mozzarella instead of cheddar.
- Cajun-spiced sheet pan chicken - Use cajun spice instead of the dry rub seasoning.
Tips for success
- Always use the correct size sheet pan for cooking. Too large and the meat will stew rather than roast giving you mushy veggies. Too small will not provide 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.
- And 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.
- Also, a little extra olive oil on the potatoes will make them nice and crisp.
- Use the right cooking time for the right cuts of meat. I've used chicken legs but chicken breast usually cooks quicker.
- And not everything gets browned well on a sheet pan, so don't be afraid to move things around.
- Today, I have made smashed potatoes but if you don't like smashed potatoes with cheese. Leave them as is and continue to bake until roasted with crisp edges.
More chicken recipes
- Baked Boneless Chicken Thighs, or Baked Chicken Legs
- Honey Mustard Chicken, or Baked Honey Soy Chicken
- Chicken Cordon Bleu, or Balsamic Chicken
- Baked Chicken Drumsticks, or Baked Chicken Thighs
- Parmesan Crusted Chicken, Chicken Schnitzel
- Creamy Paprika Skillet Chicken
- Chicken with mushroom sauce
- See all chicken recipes
Frequently asked questions
How long will this chicken keep?
This sheet pan chicken can be kept in the fridge for up to 4 days. Ensure to cover it well to prevent it from drying in the fridge. It can also be kept in the freezer for up to a month.
Can I use other veggies for this recipe?
I have used potatoes but try other veggies such as turnip, carrots, parsnip, cauliflower, or even broccoli florets. It is best to use veggies that do not give too much liquid such as bell peppers, and green beans. Otherwise, the chicken will stew in those juices rather than roast.
I don't have a sheet pan. What can I use instead of a sheet pan?
Use a large baking pan, casserole dish, or 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.
Printable Recipe
Sheet Pan Chicken with Smashed Potatoes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 182kcal
Adjust Servings Here: 6 servings
Description
Get a quick and simple weeknight dinner with this sheet pan chicken and smashed potatoes recipe, where a few ingredients go a long way. Watch the video to see how it's done.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lb (1 kg) 8 Chicken pieces ((skin-on, bone-in))
- ½ lb (226 g) Baby potato (or 2 large potatoes chopped into 8 pieces)
- ¼ lb (113 g) Shallots (peeled or o2 large onions quartered)
- 1 bulb Garlic cloves (skin on (optional))
- 4 tablespoon (60 ml) Olive oil (extra virgin)
- ½ cup Parmesan cheese (freshly grated)
- ½ cup Hard cheese (Emantel, Gouda, or cheddar)
Chicken seasoning
- 1 teaspoon Black pepper
- 1 teaspoon Kosher salt
- 1 tbsp Paprika (Sweet or hot)
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 1 tablespoon Thyme (dried)
- 1 tablespoon Rosemary (dried)
- 1 tablespoon Oregano
Instructions
- Preheat oven to 200 C / 400 F / Gas Mark 6
- Sheet pan - Line a 15 x 10 sheet pan with aluminum foil or parchment paper for easy clean-up.
- Chicken seasoning - In a small bowl, combine the rub ingredients. Set aside. Pro tip - This is a wonderful chicken seasoning that is very versatile and great to store in the pantry so make extra.1 teaspoon Black pepper, 1 teaspoon Kosher salt, 1 tablespoon Paprika, 1 teaspoon Cumin powder, 1 teaspoon Garlic powder, 1 tablespoon Thyme, 1 tablespoon Rosemary, 1 tablespoon Oregano
- Layer - Place the chicken pieces on the sheet pan. Scatter the shallots, baby potatoes, and garlic cloves all around the chicken. Pro tip - If you like lemon, place a few lemon slices all over the chicken and potatoes.2 lb 8 Chicken pieces, ¼ lb Shallots, 1 bulb Garlic cloves, ½ lb Baby potato
- Marinate - Pour or use a pastry brush to brush the olive oil over everything. Sprinkle the chicken seasoning all over the chicken and veggies, then flip the chicken pieces and sprinkle more seasoning. Pro tip - Alternatively, you can use an olive oil spray and give the chicken and veggies a generous spray.4 tablespoon Olive oil
- Roast - Bake on the middle rack in the oven for 20 minutes. Flip the chicken pieces over. Move the potatoes to one side of the pan and keep the chicken on the other side. Pro tip - By now the potatoes have soaked up the chicken juices, which is why we scatter them all over in the beginning.
- Smash - Use the bottom of the glass to smash the potatoes. Pro tip - The potatoes are soft and have soaked up all the chicken juices from the pan so smash them carefully.
- Parmesan - Grate the parmesan generously over the smashed potatoes. Then, top with the hard grated cheddar. Pro tip - It is easier to sprinkle the cheese when the potatoes are all on one side of the pan.½ cup Parmesan cheese, ½ cup Hard cheese
- Bake - Put the sheet pan back into the oven and continue baking for 15 to 20 minutes more or until golden on top.
- Parsley - Sprinkle with freshly chopped parsley.
Recipe Notes & Tips
- Always use the correct size sheet pan for cooking. Too large and the meat will stew rather than roast giving you mussy veggies. Too small will not provide 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.
- 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.
- A little extra olive oil on the potatoes will make them nice and crisp.
- Use the right cooking time for the right cuts of meat. I've used chicken legs but chicken breast usually cooks quicker.
- Not everything gets browned well on a sheet pan so don't be afraid to move things around.
- Today, I have made smashed potatoes but if you don't like smashed potatoes with cheese. Leave them as is and continue to bake until roasted with crisp edges.
Nutrition Information
Calories: 182- kcalCarbohydrates: 24- gProtein: 4- gFat: 9- gSaturated Fat: 5- gCholesterol: 21- mgSodium: 572- mgPotassium: 518- mgFiber: 5- gSugar: 4- gVitamin A: 6405- IUVitamin C: 24- mgCalcium: 57- mgIron: 3- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Moop brown
I love sheet pan recipes because of how they allow me to cook alot more food at once and require much less cleanup making them great for busy nights.
Enri Lemoine
Veena, there is no single chicken recipe of yours that doesn't turn out to be fantastic, and this one is no exception. Thanks for sharing!
Veena Azmanov
Thank you so much Enri for the lovely feedback. You just made my day.
Ann
I have made a similar sheet pan meal before, and I would agree - a very simple and quick meal! Always a great choice for a busy weeknight meal!
Sharon
This sheet pan chicken is a full-on meal made all on one pan, perfect for easy cleanup!