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This sheet pan chicken and potatoes recipe is an easy one-pan dinner with juicy honey mustard chicken roasted alongside seasoned potatoes and crisp red onions. Toss together a salad while the chicken and veggies roast in the oven, and have dinner on the table in under an hour!
If you love easy, one-pan recipes, definitely check out my Asian sheet pan chicken and veggies, next. You might also like this sheet pan tandoori chicken.
Is there such a thing as too many chicken recipes? In this house, NEVER. Chicken is just so versatile, and it’s right up there with shrimp as one of my all-time favorite, year-round ingredients. It’s easy to work with, and there’s boundless potential for marinades and seasonings. Take this sheet pan chicken and potatoes recipe, for example. I use a sweet-tangy homemade honey mustard sauce (inspired by my baked honey mustard chicken, it’s the BEST). The chicken and potatoes roast in one pan, and the whole thing takes about 45 minutes from start to finish.
Why I Love This Sheet Pan Chicken With Potatoes
- One pan. Not only does this mean easy clean-up afterward, but all the flavors have a chance to mingle between the honey mustard chicken and the onions.
- Juicy, flavorful chicken. I smother chicken breasts with honey mustard sauce that gets locked in while this sheet pan dinner roasts in the hot oven. The outside of the chicken sears while the inside gets extra juicy and packed with flavor.
- Versatile. There are TONS of ways to adapt this sheet pan chicken and potatoes recipe. Try another marinade, use your favorite seasoning, and change up the potatoes for another veggie, you name it. Sheet pan recipes are great for meal prep, too. I’m always enjoying the leftovers as easy lunches!
Ingredients You’ll Need
All you need to make this one-pan roasted chicken and potatoes is chicken, potatoes, onions, and your choice of marinade or chicken seasoning. I use honey mustard sauce, but this is one of those dinners that’s super flexible. Feel free to adapt it and let me know how it goes in the comments!
For now, here are some notes on the ingredients. Scroll down to the recipe card for a printable list with the full details.
- Honey Mustard – I include a variation of my homemade honey mustard sauce that turns it into the most amazing chicken marinade! You’ll need Dijon mustard, honey, olive oil, dried thyme, and parsley, plus salt and pepper. You can also use your favorite store-bought honey mustard sauce if needed. I also include more ideas further on in the post.
- Chicken – I use whole chicken breasts. Chicken thighs will also work, keeping in mind that thighs take slightly longer to cook.
- Potatoes – Any kind of potato you’d like. I use russets, but you can use another starchy potato, like Idaho potatoes, or waxy varieties like red, baby, or fingerling potatoes. Yukon Golds are also all-purpose and work well here. Peel the potatoes before you start and slice them into ½” rings.
- Onions – I love the sweetness of red onions, but any mild onion is fine. Yellow onion or shallot are good options, too. Cut the onions into wedges and separate the layers.
What Other Vegetables Are Best for Roasting?
If you’d like, swap out regular potatoes for roasted sweet potatoes, and other roasting vegetables like Brussels sprouts, carrots, turnips, or parsnips. If you’d like to add quicker-cooking veggies to your sheet pan, just pay attention to the timing. Vegetables like broccoli florets, cauliflower, bell peppers, asparagus, and green beans should be added to the pan halfway through when there are about 15 minutes left for the chicken and potatoes.
How to Make Roasted Chicken and Potatoes on One Pan
Before starting with the chicken and potatoes, I like to place my rimmed baking sheet into the oven while it preheats. Heating the pan is a neat cooking trick that helps keep the food from sticking and it also ensures that everything bakes nice and evenly! Next, we’ll prepare our sheet pan chicken and potatoes as follows:
- Coat the chicken with honey mustard. First, whisk together a tablespoon of olive oil with the mustard, honey, and dried herbs to make the sauce. Spread that generously over the chicken.
- Season the potatoes. Next, toss the potatoes and onions with additional oil, salt, and pepper.
- Fill the pan. Take your preheated sheet pan out of the oven and add the potatoes, onions, and chicken. Make sure that everything is in a single layer.
- Roast. Pop the sheet pan back into the oven and bake at 450ºF for 30-35 minutes. Don’t forget to stir the veggies halfway through.
- Serve. Once the chicken is cooked and the potatoes are tender, you’re ready to serve! I like to sprinkle over some fresh parsley. See below for more serving suggestions.
Change Up the Marinade
Changing up the flavors in this one-pan roasted chicken and potatoes recipe is as easy as swapping in your choice of chicken marinade! If honey mustard isn’t your thing, borrow the marinade from my honey garlic chicken, use your favorite BBQ sauce, or try the homemade teriyaki sauce from my chicken teriyaki recipe. You can also use the seasoning from this easy roasted chicken or a spice rub, like Jamaican jerk seasoning.
Tips and Variations
- Preheat the sheet pan. I’ve tested many sheet pan dinners over the years, and I’ve found that preheating the sheet pan makes a big difference. Just pop the pan into the oven while you’re prepping the food. Afterward, make sure to spread the chicken and potatoes in a single layer. It works like a charm!
- Slice the potatoes and onions evenly. The key to sheet pan dinners is chopping up the ingredients evenly and to the right size. This way, everything roasts to the perfect doneness on the same pan, at the same time. I recommend cutting the potatoes into half-inch slices, and the onions into quarters. Make sure they’re close enough in size.
- Check the chicken for doneness. Whether you’re cooking with breasts or thighs, your sheet pan chicken is done when the internal temperature reaches 165ºF at the thickest part of the chicken. An instant-read thermometer comes in handy, here.
- The potatoes are done when they’re easy to pierce with a fork or the tip of a knife. If the potatoes are still tough but the chicken is cooked through, remove the chicken and let it rest while you return the potatoes to the oven.
Serving Suggestions
This sheet pan chicken and potatoes is a quick weeknight meal AND something I make frequently for dinner parties. It’s so easy, and between the protein and veggies, you’re two-thirds of the way to a full dinner. I love pairing the honey mustard chicken with a broccoli apple salad or a warm side dish like mushroom orzo pilaf to round out the meal. It’s also great with a simple side of jasmine rice, some tender steamed broccoli, and a starter of stuffed mushrooms if we’re entertaining. For dessert, I’ve been churning out batches of these apple oatmeal cookies lately!
How to Store and Reheat
- Refrigerate. Store the cooled chicken and potatoes in an airtight container in the fridge. Reheat leftovers within 3-4 days. I also like to shred the leftover chicken and dice up the potatoes and onions to toss into a chicken vegetable soup.
- Reheat. Warm the veggies and chicken in the oven at 350ºF, or in the microwave until they’re hot throughout.
- Freeze. You can freeze this sheet pan chicken dinner in airtight containers (great for meal prep!) and keep leftovers frozen for up to 3 months. Thaw the chicken and potatoes in the fridge before reheating.
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Sheet Pan Chicken and Potatoes
Ingredients
FOR THE HONEY MUSTARD SAUCE
- 2 tablespoons extra virgin olive oil, divided
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley, plus more for garnish
- Salt and fresh ground pepper, to taste
FOR THE CHICKEN AND POTATOES
- 4 (4-ounces each) boneless, skinless chicken breasts
- 3 to 4 medium russet potatoes, peeled and cut into 1/2-inch rings
- 2 medium red onions, cut into wedges and separated
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
Instructions
- Prep. Preheat oven to 450ºF. Place a rimmed sheet pan into the oven.
- Make the honey mustard sauce. In a small mixing bowl, combine 1 tablespoon of olive oil with the mustard, honey, thyme, parsley, salt, and pepper (to taste). Mix until thoroughly combined.
- Coat the chicken. Spread the mixture evenly over the chicken; set aside.
- Season the potatoes. Toss the potatoes and onions in a bowl with the remaining extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon fresh ground pepper.
- Fill the pan. Remove the sheet pan from the oven. Spread the potatoes, onions, and chicken in a single layer on the sheet pan.
- Roast. Return sheet pan to the oven and roast, stirring the vegetables once halfway through, and cook for about 32 to 35 minutes, or until chicken is done and the vegetables are tender and beginning to brown.
- Serve. Remove from oven; garnish with parsley and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Ohhhhhh my goodness this was fantastic! Thank you for the recipe, followed it exactly and made some corn in the IP quick as a veggie side. Will make again!!
I am very glad you enjoyed it! Thank YOU! 🙂
Making this tomorrow. Have you ever marinated the chicken in sauce ahead of time?
Hi!
Yes, that will work. I think that would be delicious!
Made this tonight with a couple substitutions. I used Visalia onions instead, I used German mustard instead and didn’t add the salt because it was in the mustard and used fresh rosemary finely chopped instead of thyme. I cubed the potatoes instead. Of slicing. I recommend doubling the honey mustard sauce, my husband said it wasn’t enough. Loved it!! Great recipe! Thank you
I am very happy you enjoyed it! Thank YOU! 🙂
I’m trying it with Ranch seasoning. Also adding zucchini and squash to the mix.
OMG! This is an amazing recipe! I can not keep my mouth shut! Slurp! Slurp!Definitely, I am gonna make this at home! Wish me best of luck.
what can i use in this recipe instead of mustard as i am allergic to it and it sounds sooooooo goooood but i have a problem with recipes with mustard as i do not like going to the er 🙁 and i always ask for a substitute and have yet to get an answer for this , not from ur site but other ones like food network so can u please let me know as i would so love to make this as i said it sounds soooooooo good thank you
Hi! Off the top of my head, I would say use mayonnaise – it won’t taste the same as this recipe was intended, but it’s a fix. 😀 Also, use horseradish if you like. Or maybe mayonnaise and horseradish combined? I hope this helps, somewhat.
Would adding carrots change the cooking time?
Hi! No, not at all. I’d slice them to about a 1-inch thickness or less.
Amazing! My daughter loves chicken and she is very happy to eat this. Thanx! For ur lovely recipes
Simple and delicious, or should it be ‘simply delicious’? 🙂
I’ll take both!! 😀