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This sheet pan chicken and potatoes recipe is quick and easy, and makes a flavorful and comforting dinner your whole family will love. Perfect midweek meal to add to your rotation.

baked chicken and potatoes

I am sure that once you try this baked chicken, potatoes and carrots recipe, you will add it to your weekly or monthly dinner rotation. It’s one of those recipes that requires about 5 simple ingredients and minimal prep work (similarly to my Instant Pot Zuppa Toscana recipe which has become a reader’s favorite).

Not only is this sheet pan chicken and potatoes recipe quick and easy, but it’s also full of flavor and everyone will clean their plates. Don’t count on having leftovers. The savory, comforting taste of the meat and golden brown potatoes goes wonderfully with the sweet taste and soft texture of the carrots. It’s one of the simplest comfort meals you can make in a pinch. It’s definitely a recipe you want to keep in your back pocket.

roasted chicken and potatoes and carrots

How To Make Roasted Chicken and Potatoes

The chicken and vegetables are seasoned with a few simple spices and olive oil before they are placed on a baking sheet and baked at 400 F for about 25 – 30 minutes.

The prep work is minimal (about 10 minutes to cut the vegetables and season everything), and ingredients are simple and you probably already have them in your pantry/fridge. It’s one of those meals you can make on evenings when you are wondering how to make a delicious meal with a handful of ingredients and without spending a lot of time in the kitchen.

Baked Chicken and Potatoes – Healthy Weeknight Dinner

This scrumptious meat, potatoes, and carrots recipe is a healthy and complete meal your whole family will love. It is naturally paleo, gluten-free and whole30 approved. It’s a perfect easy weeknight dinner for busy families. So simple, yet so delectable.

weeknight meal

How To Meal Prep This Recipe

You can meal prep this sheet pan chicken and potatoes recipe in one of two ways:

Assemble ahead: Chop the veggies and season with spices and a couple of Tbsp of olive oil. You can also brush the chicken with olive oil and season with the spices. Store the vegetables and the chicken in two separate air-tight containers in the fridge for about 2-3 days. (Note: Check the expiration date on the chicken to make sure you can store it that long in the fridge.)

Cook ahead: You can easily cook this ahead of time and portion out into 4 lunch boxes or store in a large dish to serve for dinner during the week.

meal prep chicken and potatoes

How Long Does it Take to Bake Chicken Thighs

It takes about 25-30 minutes at 400 F to bake boneless & skinless chicken thighs and about 35-40 minutes at 400 F to bake bone-in, skin-on chicken thighs. The cooked chicken should register 165 F when it’s done. This baked chicken and potatoes recipe is an easy and delicious meal and very hands-off – while it bakes in the oven, you can make a salad, rest on the couch and spend more time with your family.

sheet pan chicken and potatoes

More Chicken Recipes You Will Love

If you enjoyed this roasted chicken and potatoes recipe, you will also love these delicious one pan and one skillet chicken recipes.

5 from 7 votes

Baked Chicken and Potatoes

This sheet pan chicken and potatoes recipe is quick and easy, and makes a flavorful and comforting dinner your whole family will love. Perfect midweek meal to add to your rotation.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
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  • Preheat oven to 400 F. Line a baking sheet with parchment paper.
  • Mix salt, black pepper, Italian seasoning and olive oil in a small bowl. Brush the chicken with about 1/3 of the spices mixture and transfer the chicken thighs to the baking sheet.
  • Add potatoes, carrots, onion, and garlic to a large mixing bowl. Add the remaining spices and olive oil mixture to the vegetables. Cover all vegetables with spices and transfer to the prepared baking sheet.
  • Bake chicken and potatoes in a 400 F preheated oven for about 25-30 minutes, or until the chicken registers 165 F.


Calories: 548kcal | Carbohydrates: 48g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1936mg | Potassium: 1601mg | Fiber: 7g | Sugar: 8g | Vitamin A: 15414IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 3mg
Like this recipe? Rate and comment below!

About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

5 from 7 votes (1 rating without comment)

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  1. Hello. I have been looking for easy healthy recipes and came across this one. My problem is that the sodium content is way high! I think 83% of daily allowance. Is this an error? I just had a heart attack three weeks ago so have to cut back on my salt and sugar intake.

    1. Hi Pat, the nutritional information is an automatic tool and the sodium amount is calculated automatically. I am not sure why it’s showing such a high amount for sodium since most of the ingredients are low in sodium. You can omit the salt from the recipe if you have any concerns. Hope you enjoy it!

  2. 5 stars
    Tried this recipe tonight and wow it was amazing! Thank you so much for sharing! Also thank you for the easy description on how to make the dish!

  3. 5 stars
    Sooo good! I’m not a very experienced cook, and this came together beautifully! Thanks for such a great recipe!!

  4. 5 stars
    I made this last night and it was quick & easy but most importantly delicious. Definitely a keeper!

  5. 5 stars
    What a wonderful meal. Made this last night. Followed the recipe exactly and it was delicious. Will make again. My husband and son gave it a big thumbs up. Thank you.