Sheet Pan Chicken and Potatoes

This sheet pan chicken and potatoes dinner is the perfect way to end a long, busy day. With just 10 minutes of prep time, you can have a quick and healthy meal in the oven—no stress required. This easy dinner recipe ideal for busy weeknights, and the leftovers make a simple, delicious meal prep option for the next day.

One of the best parts about this recipe is how customizable it is. I usually prefer juicy chicken thighs, but you can absolutely use chicken breasts if you prefer a leaner cut. Using boneless skinless chicken helps reduce fat and speeds up the cooking time.

For the vegetables, baby potatoes make prep quick since they only need a quick chop, but feel free to swap in sweet potatoes or even butternut squash if that’s what your family loves. Brussels sprouts add heartiness and great flavor, but carrots or green beans are wonderful substitutes if that’s what you have on hand. This recipe is all about working with what you like and have in the house.

Ingredients in Sheet Pan Chicken Thighs and Potatoes

• 1 ½ lb Chicken thighs, boneless and skinless
• ¾ lb Baby potatoes, quartered
• 1 lb Brussels sprouts, ends trimmed and halved
• 2 Tbsp Olive oil, divided
• 3 Tbsp Dijon mustard
• 1 tsp Garlic, minced
• 2 Tbsp Honey
• 1 tsp Paprika
• ½ tsp Salt, divided
• ½ tsp Ground black pepper, divided

How to Make Sheet Pan Chicken with Potatoes

1. Preheat your oven to 400°F.
2. In a medium bowl, whisk together 1 Tbsp olive oil, Dijon mustard, honey, ¼ tsp salt, and ¼ tsp pepper.
3. Add the chicken to the mustard mixture, toss to coat, and set aside.
4. Quarter the potatoes and trim the Brussels sprouts. Place them in a separate mixing bowl.
5. Add garlic, the remaining 1 Tbsp olive oil, 1 tsp paprika, ¼ tsp salt, and ¼ tsp pepper to the vegetables. Toss well to combine.
6. Line a sheet pan with foil or parchment paper and lightly spray with nonstick spray.
7. Spread the vegetables evenly on the prepared baking sheet.
8. Place the chicken thighs on top of the vegetables.
9. Bake for 30 minutes, stirring the vegetables halfway through, until the chicken is cooked through and the veggies are tender

 

Nutrition Facts: This recipe makes 4 servings Calories: 428 Total Fat: 15 g Saturated Fat: 3 g Carb: 34 g Fiber: 5 g Sugar: 10 g Protein: 39 g Sodium: 600 mg

Variations of Sheet Pan Chicken

This oven baked chicken and potatoes recipe is easy to adapt based on what you enjoy and what you already have on hand. Here are a few simple ways to switch things up while keeping the same quick, one-pan approach:

Chicken Thighs vs. Chicken Breasts:
I love using boneless, skinless chicken thighs because they stay juicy and tender in the oven. However, you can absolutely use boneless chicken breasts instead. If you do, simply check for doneness a few minutes early, since chicken breasts can cook faster and dry out more quickly. Aim for an internal temperature of 165°F for either cut.

Sweet Potatoes vs. Baby Potatoes:
Baby potatoes are quick to prep and roast beautifully, but sweet potatoes or yukon gold make great swaps if that is whar you have on hand. Be sure to cut the sweet potatoes into small, evenly sized cubes so they roast at the same speed as the chicken and veggies.

Veggie Swap:
Brussels sprouts add great texture and flavor, but this recipe works with almost any roast-friendly vegetable. Try broccoli, carrots, green beans, or cauliflower. 

Change Up the Seasonings:
This base recipe works with almost any spice blend you love. I love the Dijon and honey combo, it has a savory-sweet flavor, but you can easily switch up the seasoning based on your preferences or what you have on hand. You may want to try

• Lemon juice + Italian seasoning for a bright flavor 
• Smoked paprika + cumin for a smoky flavor
• Garlic powder + rosemary for a classic roasted chicken taste. 

How to Store and Reheat Sheet Pan Sheet Pan Chicken Thighs and Potatoes

This sheet pan meal stores and reheats beautifully, which makes it perfect for meal prep or leftovers.

Store:
Allow the chicken and vegetables to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days.

Freeze:
You can also freeze this recipe for up to 3 months. Place the cooked chicken and vegetables in a freezer-safe container or freezer bag. For best texture, let it thaw overnight in the refrigerator before reheating.

Reheat:
Reheat in the microwave for 1–2 minutes, or until warmed through. If you prefer crispier vegetables, reheat in a 350°F oven or air fryer for 5–7 minutes.

About the Author: Rachel Roberts Registered Dietitian and Nutritionist 

Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.

Need some help getting your health on track? Rachel and her team of Registered Dietitians and Nutritionists help people lose weight and achieve their health and wellness goals! Meet in person with one of our Nutritionists in RI. We also offer online nutrition coaching sessions to people in RI, MA, CT and FL. Click here to schedule a consultation.  In most cases our nutritionists are 100% covered by health insurance.