sheet pan roast chicken

Sheet Pan Roast Chicken with Potatoes

Sheet Pan Roast Chicken with Potatoes is full of zesty, bright flavors that everyone will devour. Fully prepare it a night (or two) beforehand, and simply pop it in the oven before dinner.

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 25 mins

Yield: 6 1x


  • For the Marinade:
  • Juice and Zest from 1 large lemon
  • Juice and zest from 1 sweet orange
  • 6 cloves garlic, minced
  • 8 TB pure honey
  • 5 TB whole seed (or coarse ground) mustard
  • 2 TB extra virgin olive oil
  • 5 tsp kosher salt
  • 2 tsp dried thyme
  • 1 tsp crushed red pepper flakes
  • For the Chicken & Veggies:
  • 4 lbs bone-in, skin-on chicken thighs and legs
  • 67 baby potatoes, quartered
  • 3 large carrots, peeled and thickly sliced
  • 1 medium onion, thinly sliced
  • Garnish: freshly chopped parsley


  1. Prep Marinade: In a large bowl, combine all marinade ingredients and whisk together. Set aside.
  2. Towel-dry the chicken pieces well, so that all excess moisture is removed. Use a fork to pierce chicken pieces all over thoroughly. Place chicken in the bowl with marinade. Toss to coat well. Add potatoes, carrots, and onion; toss to coat. Cover tightly and place in fridge to marinade up to 2 nights.
  3. Allow chicken to come to room temp for 1 hour prior to roasting. Preheat oven to 425 with rack in middle position. Transfer chicken/veggies/marinade mixture onto a large rimmed sheet pan, ensuring everything is in an even single layer. Roast 50-60 minutes or until chicken is browned and cooked through. Serve warm.
  • Category: chicken, dinner