Sheet Pan Chicken and Parmesan Smashed Potatoes
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.
We all have busy days and lazy days. That’s when sheet pan recipes like this one come in handy.
This chicken and potatoes recipe can be easily made on a sheet pan. 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, breasts, or a whole chicken cut into pieces.
- Also, the chicken seasoning is very versatile and a great addition to the pantry, useful for other meats as well.
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.
Step-by-step: 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 and set aside.
Pro tip – This wonderful chicken seasoning 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 slices 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 olive oil spray and generously coat the chicken and veggies. - 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.
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 you can try other veggies such as turnips, carrots, parsnips, 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 it is large enough to keep all the ingredients in, but not too small that they stew rather than roast.
Sheet Pan Chicken with Smashed Potatoes
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
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 tbsp (60 ml) Olive oil extra virgin
- ½ cup Parmesan cheese freshly grated
- ½ cup Hard cheese Emantel, Gouda, or cheddar
Chicken seasoning
- 1 tsp Black pepper
- 1 tsp Kosher salt
- 1 tbsp Paprika Sweet or hot
- 1 tsp Cumin powder
- 1 tsp Garlic powder
- 1 tbsp Thyme dried
- 1 tbsp Rosemary dried
- 1 tbsp Oregano
Method
- 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 tsp Black pepper, 1 tsp Kosher salt, 1 tbsp Paprika, 1 tsp Cumin powder, 1 tsp Garlic powder, 1 tbsp Thyme, 1 tbsp Rosemary, 1 tbsp 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 tbsp 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.
Notes
- 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.
Equipment you will need
Nutrition
Tried this recipe?
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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.
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!
Thank you so much Enri for the lovely feedback. You just made my day.
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!
This sheet pan chicken is a full-on meal made all on one pan, perfect for easy cleanup!
This sheet pan chicken was so delicious! I loved how easy everything was just putting it on the sheet pan. New favorite in our house!
Thank you for the lovely feedback, Kayla.
In under an hour with moderate hands on time we had a great one pan dinner. This would be a great meal to double and take to a potluck or weekend family gathering.
This chicken dinner recipe couldn’t be any easier and it serves a crowd, actually my hungry family. I love that I can set the pan in the middle of the table and everyone helps themselves.
This was so good! I’ve made chicken in the oven before, but the added cheese really pushed this dish to the next level. Delicious!
Super easy recipe, perfect for a midweek dinner. We used carrots, parsnips and potatoes, so easy!