Easy Sheet Pan Chicken and Potatoes with Red Onions
This Easy Sheet Pan Chicken and Potatoes is a flavor-packed, one-pan meal perfect for busy weeknights. Featuring juicy chicken, tender potatoes, and caramelized red onions tossed in a Mediterranean spice blend, it’s a healthy dinner the whole family will love with almost no cleanup!
Ingredients
Method
- Preheat & Prep: Start by preheating your oven to 180°C (350°F). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Mix the Marinade: In a small bowl, whisk together the olive oil, minced garlic, and all the spices until you have a smooth, fragrant paste.
- Coat the Ingredients: Place the chicken pieces, potato slices, and red onion wedges into a large mixing bowl. Pour the marinade over them and use your hands (or tongs) to toss everything together, ensuring every piece is well-coated in the spice mix.
- Arrange the Tray: Spread the mixture onto the prepared baking sheet in a single layer. For the best results, tuck the onion wedges between the chicken and potatoes so they caramelize without burning too quickly.
- Roast to Perfection: Place the tray in the center of the oven. Bake for 1.5 to 2 hours (using top and bottom heat). About halfway through, you can carefully baste the chicken with the juices from the pan.
- Serve: The dish is ready when the chicken is golden-brown and crispy, and the potatoes are fork-tender.
Notes
- To Water or Not to Water? I prefer roasting this dish without any added water to get that crispy skin and caramelized edges. The chicken and onions release plenty of natural juices. However, if you prefer a “saucier” finish or find that your potatoes are drying out before they soften, you can add 1/4 cup of water to the corner of the tray halfway through.
- Crispy Skin: If you want the skin extra crispy, switch the oven to the “Broil” (grill) setting for the final 3–5 minutes of cooking.
- Onion Tip: Keeping the onions in thick wedges ensures they stay juicy and sweet during the long roasting process rather than disappearing into the sauce.
