Italian Herb Sheet Pan Chicken and Potatoes

This sheet pan chicken and potatoes recipe is an easy Italian-inspired dinner made with bone-in chicken, baby potatoes, red onion, lemon, garlic, olive oil, and Italian herbs. Everything roasts together on one pan until the chicken is golden and juicy and the potatoes are tender.

Grant and I often make some versions of sheet pan chicken and potatoes for Sunday lunch. It's simple, comforting, and one of those dinners that feels relaxed but still gives you a beautiful roasted flavor with very little cleanup.

This easy sheet pan chicken and potatoes recipe combines juicy roasted chicken, tender baby potatoes, red onion, lemon, garlic, and our Italian seasoning in one simple pan. Everything roasts together until golden and tender, creating a bright, comforting meal with minimal effort.

Scroll down for step-by-step photos, helpful tips, and flavor variations!

Jump to:

• Why You'll Love This Sheet Pan Chicken and Potatoes
• Ingredients You'll Need
• How to Make Sheet Pan Chicken and Potatoes
• Substitutions and Add-Ins
• Flavor Variations
• What to Serve with Sheet Pan Chicken and Potatoes
• Best Wine Pairing
• Storage Instructions
• FAQ's
• More Chicken Dinner Recipes
• Italian Herb Sheet Pan Chicken and Potatoes

Why You'll Love This Sheet Pan Chicken and Potatoes

• Easy one-pan dinner - Chicken, potatoes, and onions roast together on one sheet pan.
• Simple Italian flavors - Lemon, garlic, olive oil, and Italian seasoning do all the work.
• Perfect for family meals - Hearty, comforting, and easy to serve.
• Great for leftovers - The chicken reheats well the next day.

Ingredients You'll Need

This Italian sheet pan chicken and potatoes recipe uses simple ingredients that roast beautifully together

• Olive oil - Helps the chicken turn golden and carries the lemon, garlic, and herbs.
• Lemon zest and juice - Adds freshness and balances the richness of the chicken.
• Garlic - Gives the marinade a savory base.
• Italian seasoning - Adds classic herby flavor.
• Chicken thighs and drumsticks - Bone-in, skin-on pieces stay juicy and roast well.
• Baby potatoes - Roast until tender and soak up the pan juices.
• Red onion - Turns sweet and slightly caramelized in the oven.
• Salt and black pepper - Essential for seasoning the chicken and potatoes.
• Parsley and lemon wedges - For a fresh finish before serving.

See the recipe card for quantities.

How to Make Sheet Pan Chicken and Potatoes

Make the marinade

In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, and Italian seasoning.

Marinate the chicken

Add the chicken thighs and drumsticks to the bowl and toss well so everything is nicely coated in the marinade. Cover and leave to marinate for 20 - 30 minutes at room temperature, or in the fridge if you want to prep ahead.

Chef's Tip: If your chicken has been marinating in the fridge, let it sit out for 20-30 minutes before roasting. Taking the chill off helps it cook more evenly and gives you better color in the oven.

Preheat the oven

Preheat your oven to 220°C (425°F). Line a large sheet pan or roasting tray with parchment paper for easier cleanup.

Arrange the chicken on the sheet pan.

Place the marinated chicken pieces on the prepared sheet pan, skin-side up, spacing them out evenly.

Prepare the vegetables

Add the baby potatoes and red onion wedges to the bowl with the remaining marinade (the same bowl the chicken was in). Toss well to coat, adding 1-2 tablespoons of extra olive oil if needed.

Transfer the vegetables to the sheet pan, spreading them out around the chicken in a single layer. Season everything well with salt and freshly ground black pepper.

Roast

Roast for 35-45 minutes, or until the chicken is golden, cooked through, and the potatoes are tender.

The chicken should reach an internal temperature of 73°C (165°F) at the thickest part, away from the bone. If you want extra color, you can switch the oven to grill/broil for the last 2-3 minutes, keeping a close eye on it.

Chef's Tip: Cooking time may vary slightly depending on the size of the chicken pieces and how large your potato chunks are, so start checking around the 35-minute mark.

Serve and enjoy!

Remove the sheet pan from the oven and let everything rest for 5 minutes. Scatter over chopped parsley and serve with lemon wedges for squeezing over just before eating.

Substitutions and Add-Ins

This chicken sheet pan dinner is easy to adapt depending on what you have.

• Chicken - Use all thighs, all drumsticks, or a mix. Bone-in, skin-on chicken gives the best result.
• Potatoes - Baby potatoes, new potatoes, Yukon gold potatoes, or red potatoes all work well.
• Vegetables - Add carrots, bell peppers, cherry tomatoes, olives, or zucchini. Add softer vegetables halfway through roasting so they don't overcook.
• Fresh herbs - Rosemary, thyme, oregano, or basil can be added for extra flavor.

Flavor Variations

• Middle Eastern - Swap the Italian seasoning for our Lebanese 7 Spice Blend.
• Greek - Use oregano, lemon, garlic, olive oil, and add olives before serving.
• French - Add Dijon mustard, thyme, rosemary, and a splash of white wine to the marinade.
• Moroccan - Use our Homemade Tagine Spice Mix instead of Italian seasoning.
• Spanish - Use smoked paprika, garlic, olive oil and add sliced red peppers to the tray. Finish with chopped parsley before serving.

What to Serve with Sheet Pan Chicken and Potatoes

This sheet pan chicken and potatoes recipe is hearty enough to serve on its own, but it also pairs beautifully with fresh salads, vegetable sides, and simple sauces.

• Vegetable sides - Serve with Roasted Brussels Sprouts with Lemon and Dukkah, Mediterranean Roasted Vegetable Casserole, simple steamed green beans, roasted asparagus, or sautéed zucchini.
• Salads - Try it with a simple rocket salad,Tomato Caprese Salad, Cucumber Feta Salad, or Roasted Beet Salad with Feta.
• Sauce - Add a spoonful of Homemade Basil Pesto for extra flavor.

Best Wine Pairing

This Italian sheet pan chicken and potatoes recipe pairs well with fresh, food-friendly wines

• Pinot Grigio - Light, crisp, and easy with lemon and herbs.
• Soave - A lovely Italian white wine with freshness and gentle minerality.
• Dry Rosé - Great with roast chicken, potatoes, and Mediterranean flavors.
• Chianti Classico - A good red option if you prefer something with bright acidity.

Storage Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer: The cooked chicken freezes well for up to 1 month. The potatoes and onions are best enjoyed fresh, as their texture can change after freezing.

Reheating: Reheat in a 180°C / 350°F oven, covered with foil, until warmed through. Remove the foil for the last few minutes to help crisp the chicken skin.

Make Ahead: Marinate the chicken up to 24 hours in advance and keep it covered in the fridge. You can also prep the potatoes and onion earlier in the day.

FAQ's

More Chicken Dinner Recipes

If you enjoy easy chicken dinners like this one, you may also like our:

• Baked Caprese Chicken
• Easy Chicken and Spiced Plum Casserole
• Slow Roasted Lemon and Herb Whole Chicken
• Coq au Vin
• Creamy Pesto Chicken and Zucchini Lasagna

This Italian sheet pan chicken and potatoes is everything we love about easy Mediterranean-style cooking - simple ingredients, bright flavors, and a comforting dinner that comes together on one pan.

Give it a try and let us know in the comments how it turned out! Don't forget to Pin it for later or share it with a friend.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.