Serve this one-pan recipe for Chicken and Potatoes for a Sunday Supper for a small crowd or as a hands-off dinner. It is made with juicy roasted bone-in chicken thighs and drumsticks, tender potatoes, whole cloves of roasted garlic and button mushrooms all cooked together on one sheet pan. That means fewer dishes to do, and only 15 minutes to get it into the oven.
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Why Make This One Pan Roasted Chicken and Potatoes
This sheet pan chicken and potatoes recipe is the ultimate easy hands-off recipe to make for a group. It serves 8 and only requires a few minutes to prep.
The potatoes and chicken are roasted together on the sheet pan, along with mushrooms, whole garlic cloves, and loads of fresh rosemary. Our favorite part is the combo 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 are flavored with roasting juices which makes them extra special.
Key Ingredients for Roast Chicken and Potatoes
- Chicken: We used chicken legs cut in half at the thigh and drumstick. Dark meat is a beautiful cut in this simple recipe as they are so juicy and almost impossible to overcook.
- Potatoes: Any thin skin or “waxy” potato will work beautifully in this dish. We used red-skinned potatoes but feel free to use Yukon gold, white, or even purple potatoes! This type of potato is less floury than russet and is perfect for roasting in the oven!
- Mushrooms: We recommend using white or button mushrooms, as they are readily available in most grocery stores and have a very mild flavor. Plus, mushrooms add additional nutrition to this hearty dish.
- Garlic: This recipe uses whole garlic cloves, so we recommend searching for the best and freshest bulb at the store by giving it a light squeeze. Fresh garlic bulbs should be firm, not hollow or dry, and there should not be any sprouting as this indicates the bulb is old.
- Rosemary: Fresh rosemary is best in this recipe but you can substitute dry if that’s what you have in your pantry.
Tip: When picking your potatoes, pick evenly sized potatoes so they will evenly cook, and be sure to scrub the exterior before baking.
How To Make Baked Chicken and Potatoes in One 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 Veggies
In a large bowl, toss garlic cloves, potatoes, mushrooms, olive oil, rosemary, and salt and pepper until evenly coated.
Step 3: Arrange the Chicken
To the prepared baking sheet, arrange the chicken in a single layer. Sprinkle both sides with salt and pepper.
Step 4: Arrange Vegetables
Arrange the potatoes and mushroom mixture around the chicken pieces.
Step 5: Bake the Chicken and Potatoes
Bake until the chicken is cooked through and the potatoes are fork-tender and golden brown, about 50 minutes. Let rest for 10 minutes. Serve with pan juices and enjoy!
FAQs and Expert Tips
According to the USDA, chicken is done when an instant-read thermometer registers the internal temperature at 165 °F.
Leftovers and Reheating
Leftovers: Place any leftover baked chicken with potatoes and rosemary in an airtight container in the fridge for up to 4 days. Or if you have a larger portion, transfer to an 8 by 8 casserole dish and cover with aluminum foil. If you’d prefer to freeze, put leftovers in a freezer-safe container and store them in the freezer for up to 5 weeks.
Reheating: When ready to enjoy again, reheat leftover chicken and potatoes in the following ways:
- place covered leftovers in a 350°F oven until steaming hot, about 20 to 25 minutes
- in the air fryer for about 10 minutes
- in the microwave for about 2 ½ to 3 minutes per serving until heated through
Variations to Try
- While we love using a mix of thighs and drumsticks, feel free to use all thighs, all drumsticks, or even breasts.
- Substitute in 1 teaspoon of dried rosemary for fresh.
- Swap out white button mushrooms for cremini, baby portobello, shiitake, or even oyster mushrooms for a deeper, earthy flavor.
- You can use boneless skinless chicken breast instead of bone-in chicken dark meat. But you will need to cut the potatoes into smaller pieces (3/4-inch chunks) because the cooking time will be shorter.
- Swap baby potatoes or chunks of sweet potatoes in for the gold or red potatoes
- Sub half of the potatoes for another root veggie (like peeled chunks of beets) or baby carrots for an easier options.
Serving Suggestions
Serve with a simple Tuscan Kale caesar salad or massaged kale salad.
This Shaved brussels sprouts salad or shaved asparagus salad are two gourmet options, depending on the season.
For a side the whole family will enjoy, we like this recipe with green beans, like my simple skillet green beans or these balsamic green beans.
Another option that doesn’t require oven space is this garlic and lemon broccoli or grilled asparagus for one healthy and delicious kid-approved meal.
Additional Roasted Chicken Recipes To Try
- There is something so festive about a whole chicken roasted for a weekend meal. Our Dry Rub Spice Roasted Chicken is a juicy and delicious dish that is perfect for Sunday Supper.
- 5-ingredient Honey Mustard Chicken Thighs are an easy dinner recipe and will quickly become one of your new healthy basics.
- This tasty Chicken and Brussels Sprouts Sheet Pan Dinner is not only easy to whip up but delivers on flavor! Ready in just 45 minutes, this nutritious dish makes a great weeknight dinner.
- Crispy Skin Chicken is the best-baked chicken thigh recipe that is easy to make and produces an irresistible meal that even kids are sure to enjoy!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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One Pan Roasted Chicken and Potatoes
- Author: Katie Webster
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Total Time: 1 hour -
Yield: 8 servings
Description
Serve this one-pan recipe for Chicken and Potatoes for a Sunday Supper for a small crowd or as a hands-off dinner. It is made with juicy roasted bone-in chicken thighs and drumsticks, tender potatoes, whole cloves of roasted garlic and button mushrooms all cooked together on one sheet pan. That means fewer dishes to do, and only 15 minutes to get it into the oven.
Ingredients
- 2 pounds red or gold potatoes, cut into 1 ½-inch chunk
- 1 head of garlic, skin left on and broken into individual cloves
- 6 ounces button mushrooms, wiped clean
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary, chopped
- 2 teaspoons coarse kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper, or to taste
- 4 bone-in chicken legs, cut in half at the thigh and drumstick
Instructions
- Preheat oven to 425°F. Coat a large-rimmed baking sheet with cooking spray.
- Toss garlic cloves, potatoes, mushrooms, olive oil, rosemary, and about half the salt and pepper in a large bowl until evenly coated in oil and seasonings.
- Arrange the chicken on the pan. Sprinkle both sides with the remaining salt and pepper.
- Arrange the potatoes around the chicken pieces.
- Bake until the chicken is cooked through and the potatoes are golden brown, about 50 minutes. Let rest for 10 minutes.
- Serve the chicken, potatoes, and mushrooms with the garlic cloves in the pan juices.
Notes
Tip: Part of the magic of this recipe is that the chicken and mushrooms make their own delicious garlic and rosemary-scented sauce as it bakes. This happens because the pan is pretty full. But it is important not to completely overcrowd the pan. So take note if you are modifying the recipe by using 8 thighs instead of drumsticks and thighs, or if your chicken legs are large or your baking sheet is on the small side. In this case, we suggest using a turkey roasting pan or you can divide the chicken and potatoes between two 9 by 13 baking dishes and roast them on separate racks, rotating halfway. The key is to not have too much open space around the chicken or the “sauce” will evaporate.
Reheating: Can be reheated in the oven at 350°F, covered with foil, until steaming hot, 20 to 25 minutes. Alternatively, reheat in the air fryer for about 10 minutes. Or microwave until heated through, 2 ½ to 3 minutes per serving.
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Prep Time: 15 minutes
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Cook Time: 50 minutes
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Category: Main Course
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Method: Oven
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Cuisine: American
Nutrition
- Serving Size: 1 piece chicken and 1 cup vegetables
- Calories: 473
- Sugar: 2 g
- Fat: 21 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 45 g
Keywords: chicken and potatoes, one pan chicken and potatoes, sheet pan chicken and potatoes, baked chicken and potatoes, baked rosemary chicken, rosemary chicken and potatoes
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