This sheet pan chicken and potatoes for two is a whole dinner on one small pan: seasoned boneless chicken thighs in the middle and crisp-edged baby potatoes around them. The potatoes go in first for a 15-minute head start, so both are ready at the same time instead of one waiting on the other. A simple mix of garlic, paprika and thyme seasons everything, and an instant-read thermometer tells you exactly when the chicken is done. It takes about 10 minutes of hands-on work, and the oven does the rest while the two of you set the table.
Why you will like it
- A full dinner for two with one pan to wash.
- Pantry spices, no marinade and no special shopping.
- Chicken thighs stay juicy even if they cook a little longer.
- The potatoes come out tender inside and golden underneath.
What makes it work
A head start for the potatoes. Potatoes take longer than boneless chicken, so they roast alone first. When the chicken joins them, both finish together.
The right cut. Pieces about 1 inch across cook through in time. Bigger chunks are the usual reason potatoes are still hard when the chicken is ready.
Boneless thighs. Thighs are more forgiving than breasts and stay moist if the potatoes need a few extra minutes.
A small pan. A quarter sheet pan fits two servings in a single layer. On a big pan the empty spaces can scorch, and a crowded pan steams instead of browning.
Why this sheet pan dinner suits two
Most sheet pan recipes are built for a family on a full-size pan. Cut in half, they leave big empty spaces where oil and juices scorch, and the timing no longer matches. This version is designed for two from the start: 12 ounces of chicken and 12 ounces of potatoes, split evenly, on a quarter sheet pan that holds everything in a single layer.
Equal amounts of chicken and potatoes also make the seasoning simple. You stir one small bowl of spices, use half on the potatoes and half on the chicken, and both come out evenly seasoned. It is a relaxed weeknight dinner that asks very little of you, which is exactly what you want at the end of a long day.
Ingredients for sheet pan chicken and potatoes
Everything here is a supermarket staple, and two choices matter most.
- Chicken: boneless, skinless thighs, about 3 to 4 depending on size. Weigh them if you can, since thighs vary.
- Potatoes: small, thin-skinned baby yellow potatoes, left unpeeled. Baby red or Yukon Gold work too.
- Olive oil: most of it goes on the potatoes so they brown and release from the pan.
- Seasoning: fine salt, black pepper, garlic powder, sweet paprika and dried thyme, stirred together once and split between the potatoes and chicken.
- Lemon: optional wedges for squeezing over at the table.
Buy the chicken by weight if you can: thighs vary a lot in size, and the total weight matters more than the number of pieces. If the package holds more, freeze the extra raw thighs for another meal. For the potatoes, small thin-skinned varieties roast best with the skin on, so there is no peeling; just scrub, dry and cut them.
How to make sheet pan chicken and potatoes
- Heat the oven to 425°F and mix the seasoning.
- Toss the potatoes with oil and half the seasoning, spread them around the edges of the pan, and roast for 15 minutes.
- Season the chicken with the rest of the oil and seasoning.
- Lay the chicken in the center of the pan.
- Roast for 18 to 25 minutes, until the chicken reaches 165°F and the potatoes are tender.
- Rest the chicken for 5 minutes and serve.
Step-by-step guidance
Prep the potatoes first. Cut them into pieces about 1 inch across and toss them in a bowl with most of the oil and half the seasoning. Doing the potatoes before the raw chicken keeps the board and bowl clean for the first step.
Arrange for browning. Spread the potatoes around the edges of the bare pan, cut side down, leaving the center clear. The flat sides against the hot metal get the deepest color, and no parchment is needed because the oil on the potatoes keeps them from sticking.
Season the chicken during the head start. While the potatoes roast, pat the thighs dry, trim any large pieces of fat, and toss them with the remaining oil and seasoning. Then wash your hands, board, knife and bowl.
Add the chicken to the center. Lay the thighs flat in a single layer with a little space between them, and leave the potatoes where they are.
Check doneness, not the clock. Start checking at 18 minutes. The chicken is done at 165°F in the thickest part of a thigh; the potatoes are done when a fork slides in easily and the bottoms are golden. Rest the chicken for 5 minutes before serving.
Tips for the best results
- Place the potatoes cut side down; the flat side against the hot pan gets the most color.
- Pat the chicken dry so the seasoning sticks and the surface browns.
- Start checking the chicken at 18 minutes and go by the thermometer, not the clock.
- If the chicken is ready first, move it to a plate and give the potatoes a few more minutes.
- Leave the pan uncovered the whole time.
Common mistakes to avoid
- Cutting the potatoes too large. Big chunks are still firm when the chicken is ready. Keep them to about 1 inch.
- Crowding the pan or using a deep dish. Food that overlaps, or sits in a glass or deep baking dish, steams instead of browning. Use a rimmed sheet pan and a single layer.
- Using a pan that is far too big. Empty spaces on a full-size pan can scorch. If the thighs are large and you need a bigger pan, keep the food grouped in the middle.
- Rinsing the chicken. Rinsing spreads bacteria around the sink. Pat it dry with paper towels instead.
- Covering the pan. Foil traps steam and softens the potatoes. Roast uncovered the whole time.
Easy swaps
- Baby red or Yukon Gold potatoes instead of baby yellow, cut to the same size.
- Smoked paprika instead of sweet paprika, for a smokier flavor.
- Dried oregano instead of thyme.
- Kosher salt instead of fine salt: see the recipe notes for the right amount, since kosher brands measure differently.
Serving ideas
Squeeze a lemon wedge over the chicken and potatoes right before eating; the brightness is especially good with the garlic and paprika. Spoon any pan juices over the chicken as you plate it. The pan already gives you protein and a starch, so a simple green salad or a steamed green vegetable is all you need to round out dinner. There is only one pan to wash afterwards, which makes it an easy choice for a weeknight when you would rather sit down together than stand at the sink.
Storing and reheating leftovers
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat until hot all the way through, to 165°F. The oven keeps the potatoes crisper; the microwave is quicker but softens them.
Put the potatoes in tonight, and dinner for two is on the table in under an hour with just one pan to wash.
Frequently asked questions
Can you bake raw chicken and potatoes in the same pan?
Yes. The potatoes keep roasting at 425°F the whole time the chicken cooks, so everything on the pan cooks through. Giving the potatoes a head start means both are ready together.
How long to cook sheet pan chicken and potatoes in the oven?
About 40 minutes at 425°F for this recipe: 15 minutes for the potatoes alone, then 18 to 25 minutes with the chicken, until it reaches 165°F.
Should you bake chicken and potatoes covered or uncovered?
Uncovered. Foil traps steam, so the potatoes turn soft instead of golden and the chicken does not brown.
Do I need to use the broiler at the end?
No. Roasting at 425°F with the potatoes cut side down gives good color without a broiler, and it avoids scorching small pieces on a small pan.
Print
Sheet Pan Chicken and Potatoes for Two
- Total Time: 55 minutes
- Yield: 2 servings
Description
Seasoned boneless chicken thighs and baby potatoes roasted together on one small pan for two, with a head start for the potatoes so both finish at the same time.
Ingredients
- 12 ounces boneless, skinless chicken thighs (3 to 4 thighs)
- 12 ounces baby yellow potatoes, cut into 1-inch pieces
- 4 teaspoons olive oil, divided
- ¾ teaspoon fine salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon dried thyme
- ½ lemon, cut into wedges, for serving (optional)
Instructions
- Heat the oven to 425°F with a rack in the middle. Stir the salt, pepper, garlic powder, paprika and thyme together in a small bowl.
- Toss the potatoes in a medium bowl with 1 tablespoon of the oil and half of the seasoning. Arrange them cut side down around the edges of the sheet pan, leaving the center clear. Roast for 15 minutes.
- Meanwhile, pat the chicken dry (do not rinse it) and trim any large pieces of fat. Toss it in the same bowl with the remaining 1 teaspoon of oil and the rest of the seasoning. Wash your hands, board, knife and bowl after handling the raw chicken.
- Lay the thighs flat in the center of the pan in a single layer, with a little space between them. Leave the potatoes where they are.
- Roast uncovered for 18 to 25 minutes, checking from 18 minutes, until an instant-read thermometer in the thickest thigh reads at least 165°F and the potatoes are fork-tender and golden underneath. If the chicken is done first, move it to a plate and roast the potatoes a few minutes more.
- Rest the chicken for 5 minutes, then serve with lemon wedges, if you like.
Notes
Equipment: 9×13-inch rimmed quarter sheet pan, instant-read thermometer, small bowl, medium bowl, cutting board and knife
- Kosher salt instead of fine salt: use 1½ teaspoons Diamond Crystal or a scant 1 teaspoon Morton.
- Baby red or Yukon Gold potatoes can replace the baby yellow potatoes; keep the pieces about 1 inch.
- Smoked paprika can replace the sweet paprika, and dried oregano can replace the thyme, in the same amounts.
- If the thighs would overlap on a quarter sheet pan, use a half sheet pan and keep the food grouped in the middle. Avoid glass or deep baking dishes, which trap steam.
- Boneless thighs stay juicy if they go a little past 165°F while the potatoes finish.
- If your package holds more than 12 ounces, freeze the extra raw thighs for another meal.
- Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat until hot all the way through (165°F); the oven keeps the potatoes crisper than the microwave.
- Cook the chicken to at least 165°F in the thickest part.
- Pat raw chicken dry instead of rinsing it, and wash hands, board, knife and bowl after handling it.
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
