This sheet pan chicken is juicy chicken thighs roasted on one tray with baby potatoes, garlic, lemon, paprika and thyme, with fresh spinach wilted into the hot pan juices at the end. Everything cooks together in about 40 minutes, with only one tray to wash. It serves 4, and each serving has about 34 g of protein and 360 calories.
- Serves: 4
- Prep time: 15 minutes
- Cook time: 35 to 40 minutes
- Total time: about 55 minutes
Ingredients
- 600 g (1⅓ lb) boneless, skinless chicken thighs (about 6 to 8 thighs)
- 600 g (1⅓ lb) baby or new potatoes, halved (or quartered if large)
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 2 tablespoons lemon juice, plus 1 lemon cut into wedges
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon dried thyme, or a few fresh sprigs
- ½ teaspoon salt and black pepper
- 150 g (5 cups) baby spinach
Method
- Heat the oven to 220°C (425°F), or 200°C (400°F) for a fan oven. Use your largest baking tray, so everything can spread out in a single layer.
- Toss the potatoes with 1 tablespoon of the oil and a pinch of the salt on the tray. Roast for 15 minutes to give them a head start.
- Meanwhile, mix the remaining oil with the garlic, lemon juice, paprika, thyme, salt and pepper in a bowl. Add the chicken and turn to coat.
- Take the tray out, push the potatoes to the sides, and lay the chicken in the middle. Tuck the lemon wedges around it.
- Roast for 20 to 25 minutes, turning the potatoes once, until the potatoes are golden and crisp at the edges and the chicken is cooked through.
- Check the chicken: the thickest piece should reach 74°C (165°F), the safe temperature for poultry in the USDA’s chart. Without a thermometer, cut into the thickest piece: there should be no pink, and the juices should run clear.
- Take the tray out and scatter the spinach over the hot chicken and potatoes. Toss gently. The spinach wilts in the heat in about 1 minute. If it needs help, return the tray to the oven for 2 minutes.
- Squeeze the roasted lemon wedges over everything and serve straight from the tray.
Tips for the best sheet pan dinner
- Don’t crowd the tray. Food packed too tightly steams instead of roasting. Use two trays if needed.
- Cut potatoes the same size so they cook evenly.
- Give potatoes a head start. They take longer than chicken thighs.
- Use thighs, not breasts, for juicier results. If you use breasts, add them 10 minutes later and check the temperature early.
- Don’t wash raw chicken. The USDA advises against washing raw poultry, because it splashes bacteria around the sink. Pat it dry with paper towel instead, and wash your hands, board and knife afterwards.
Swaps and variations
- Bone-in thighs: use about 1 kg (2¼ lb) of bone-in, skin-on thighs and roast for 35 to 40 minutes after adding them. They’ll be richer, with more fat.
- Sweet potatoes: swap half the potatoes for cubed sweet potato, adding it with the chicken.
- More vegetables: add red onion wedges, peppers, cherry tomatoes or broccoli for the last 15 minutes.
- Different flavors: use oregano and lemon for a Greek version, or cumin and coriander with a yogurt sauce.
- Lower carb: replace the potatoes with cauliflower florets and add them with the chicken.
Nutrition per serving (estimate)
One serving is a quarter of the tray. These figures were calculated from USDA FoodData Central values for raw boneless, skinless chicken thigh, red potatoes with skin, olive oil, garlic, lemon juice, paprika, thyme, salt and spinach.
| Nutrient | Per serving |
|---|---|
| Calories | 360 kcal |
| Protein | 34 g |
| Carbohydrate | 27 g |
| Fiber | 3.5 g |
| Sugars | 2.5 g |
| Fat | 13 g |
| Saturated fat | 3 g |
| Sodium | 490 mg |
This is a balanced meal in one tray: lean protein, a starchy food with its skin left on for extra fiber, and leafy greens. For a plate closer to the half-vegetables model in our guide to building a balanced meal, add a second vegetable or a side salad. Spinach also adds vitamin K and folate. Our article on spinach nutrition covers more.
Contains: no common allergens as written.
Storage and reheating
Cool leftovers quickly, cover and refrigerate within 2 hours. Eat within 3 to 4 days, as the USDA advises, and reheat until steaming hot, to 74°C (165°F). The oven or an air fryer keeps the potatoes crisper than a microwave. Leftover chicken is good cold in salads and wraps.
What to serve with it
- A green salad or steamed green beans. Our green beans with toasted almonds go well.
- Plain Greek yogurt mixed with garlic, lemon and herbs.
- Crusty whole grain bread for the pan juices.
For another one-tray dinner, try our baked salmon and potatoes.
Common questions
Can I make this ahead?
Yes. Marinate the chicken in the fridge for up to 24 hours, and cut the potatoes and keep them in cold water. Drain and dry the potatoes well before roasting.
Can I use frozen chicken?
Thaw it in the fridge overnight first. Cooking chicken from frozen on a sheet pan cooks it unevenly and makes it hard to check the temperature.
Why are my potatoes soggy?
The tray is probably too crowded or the oven not hot enough. Spread everything out and make sure the oven is fully preheated.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
