Sheet Pan Chicken and Potatoes (Garlic Parmesan)
Developed and tested by Robyn Conley Downs
on May 18, 2026 
Made with juicy chicken thighs and crispy potatoes finished with a garlic-lemon olive oil and fresh Parmesan, this sheet pan chicken and potatoes is a 30-minute one-pan dinner. Roasted on a single sheet pan with simple pantry seasonings, it’s an easy, family-friendly weeknight meal with minimal cleanup!
My Favorite One-Pan Chicken and Potato Sheet Pan Dinner
Roast chicken and potatoes is one of those classic combinations that feels like it should require a whole Sunday afternoon, but my version absolutely doesn’t. Everything goes on one sheet pan, the oven handles the cooking, and the only thing that requires your attention is a quick garlic lemon olive oil you whisk together in about two minutes while everything roasts. Easy peasy!
Boneless chicken thighs are the right call here, as they stay juicy and flavorful in a way that chicken breasts just don’t when roasted at high heat, plus they’re significantly harder to overcook which means this recipe is genuinely forgiving on a busy weeknight. And the Parmesan finish is what takes this from good to the kind of thing people will absolutely ask you to make again.
This is the dinner I make on nights when I need something the whole family will eat without negotiation and I don’t want to think about sides. It’s such a flavorful take on chicken and potatoes, and I hope you love it. And, if you’re in sheet pan dinner mode, my Greek sheet pan chicken and potatoes are the next thing worth adding to the rotation. Or, for another easy one-pan chicken dinner, my skillet chicken and sweet potatoes come together on the stovetop in about 30 minutes. So good!
Welcome to My Kitchen, Let’s Make Chicken and Potatoes for Dinner!
Testing Tips for Juicy Chicken and Potatoes
- I tested both chicken breasts and thighs here and thighs were my preference, as they stay juicy at high heat and are much more forgiving if you go a few minutes over.
- Don’t skip the Parmesan finish, it takes three minutes and it’s what makes this taste like something from a restaurant instead of just basic roast chicken and potatoes.
- I tested with both baby yellow potatoes and regular russet potatoes cut into chunks and baby yellows were preferred for texture and they cook more evenly, but any waxy potato cut small enough will work fine.
Sheet Pan Chicken and Potatoes (Garlic Parmesan)
Ingredients
- 1 ½ pounds baby yellow potatoes, halved
- 3 tablespoons olive oil, divided
- ¾ teaspoon kosher salt, divided
- 1 ½ pounds boneless, skinless chicken thighs (about 6)
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon no-salt-added Italian seasoning
- 1 teaspoon onion powder
To Add at the End
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ¼ cup freshly grated Parmesan
Equipment
Instructions
- Preheat: Preheat the oven to 400°F.
- Prepare the Potatoes: Add the potatoes to a large 12×17-inch rimmed sheet pan. Drizzle with 1 tablespoon of the olive oil and sprinkle with ¼ teaspoon of the salt.
- Toss to coat and spread in an even layer. Roast for 10 minutes, until beginning to turn golden at the edges.
- Season the Chicken: While the potatoes roast, add the chicken to a large bowl with 1 tablespoon of olive oil, ¼ teaspoon of salt, black pepper, granulated garlic, Italian seasoning, and onion powder. Toss to evenly coat, using clean hands to rub the mixture evenly into the chicken.
- Add the Chicken: Remove the pan from the oven. Push the potatoes to one side and add the chicken on the other side in a single layer.
- Return to the oven and roast for 10 minutes, flip, then roast 10-15 more minutes, or until the chicken is just cooked through and the potatoes are tender and golden.
- Make the Garlic Olive Oil: While the chicken roasts, in a small bowl, whisk together 1 tablespoon of olive oil, minced garlic, lemon juice, and ¼ teaspoon of salt.
- Finish: Remove the pan from the oven, then drizzle the garlic olive oil evenly over the chicken and the potatoes.
- Sprinkle everything with the Parmesan, tossing the potatoes to coat evenly. Return to the oven for 3-5 minutes, until the cheese is melted and beginning to crisp.
Notes
- Crispy Potatoes: Don’t skip giving the potatoes a 10-minute head start before adding the chicken, it’s what makes sure both are done at the same time and the potatoes get that golden crispy edge instead of just steaming under the chicken!
