Easy Sheet Pan Chicken and Potatoes with Red Onions -

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!

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Ingredients Method Notes

Ingredients

8–9 pieces of chicken (drumsticks, thighs, and wings)
3 medium potatoes, peeled and sliced into ½ inch (1.5 cm) rounds
2 red onions, cut into thick wedges

The Savory Rub:

4 tbsp extra virgin olive oil
1 large garlic clove, minced
1 heaped tsp chicken grill seasoning
1 tsp sweet paprika
1¼ tsp sea salt (adjust to taste)
⅓ tsp cumin
¼ tsp black pepper
A pinch of turmeric (for that golden color)

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.