This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Sheet Pan Chicken
This is the type of recipe I want to make when I want something comforting but still entirely practical for dinner. While I’ll admit that a whole chicken always feels a little special, what makes it easy is roasting it on a sheet pan with potatoes.
What makes this recipe especially good is the timing. You start by roasting the chicken and potatoes together, then smash the potatoes and finish with broccoli and Parmesan cheese. The whole meal comes together in a way that feels easy while still being a little elevated.
Here’s why you’ll love this recipe, too:
- It’s a full dinner, all on a single pan. This means minimal cleanup, which just feels easier to manage on a weeknight.
- The potatoes turn crisp and golden after smashing. All of those exposed edges brown in the oven.
- Broccoli is added at the end to keep it tender. You only need a little bit of roasting time to get the correct texture.
- The optional vinaigrette adds a bright finish. For so many of us, the sauce on top is the best part, and this one is super delicious on this chicken.
Sheet Pan Chicken Ingredients
A handful of pantry staples make for the best sheet pan chicken recipe:
- Roasting chicken – Spatchcocking helps it cook evenly and more quickly.
- Unsalted butter – Forms the base of the rub that’s added under the skin and all over the chicken.
- Dijon mustard – Adds tang and depth.
- Fresh thyme, garlic, and lemon zest – Some fresh and bright flavors.
- Kosher salt and black pepper – Season the entire pan.
- Olive oil – Used in multiple ways to help each component—chicken, potatoes, and broccoli—roast well.
- Small yellow potatoes – They roast until tender, then get crispy in the heat once smashed.
- Broccoli florets – Added near the end to keep them crisp-tender.
- Parmesan cheese – Adds a savory finish to the potatoes.
- Honey Dijon vinaigrette – An optional bright dressing to serve over the entire meal.
The full amount of each ingredient can be found in the recipe card below.
How to Make Sheet Pan Chicken
There are 5 steps to make this recipe:
Step 1: Make the rub – In a small bowl, stir together the butter, Dijon mustard, thyme, lemon zest, garlic, salt, and black pepper.
Step 2: Prepare the chicken – Remove the backbone of the chicken with kitchen shears or a sharp knife, then flatten the chicken by pressing on the breastbone. Gently loosen the skin and spread the butter mixture under the skin and over the meat.
Step 3: Roast the chicken and potatoes – Place the chicken, skin side up, on a parchment-lined baking sheet and drizzle with olive oil. Arrange the potatoes around the chicken, drizzle with olive oil, and season with salt and black pepper. Roast in a preheated 425°F oven until the breast reaches 160°F, the thigh reaches 170°F, and the potatoes are tender, 45-55 minutes. Remove the chicken from the pan and let it rest for 15 minutes.
Step 4: Smash the potatoes – Gently smash the potatoes with the bottom of a glass or measuring cup. Add the broccoli, drizzle with olive oil, and sprinkle with Parmesan. Return to the oven and roast until the broccoli is crisp-tender and the potatoes are golden, 12-15 minutes.
Step 5: Serve – Carve the chicken and serve with the potatoes and broccoli. Drizzle with honey Dijon vinaigrette, if desired.
Recipe Tips
- Spatchcocking helps – While it does seem like an extra step, flattening the chicken helps the white and dark meat cook more evenly, and it gives the potatoes more room on the pan, too.
- Use an instant-read thermometer – A whole chicken is best checked by temperature, not just time. It takes the guesswork out of roasting and makes you confident that the chicken is cooked correctly.
- Do not over-smash the potatoes – Press the potatoes just enough to create jagged edges. Those edges are what crisp up best in the oven.
- Add the broccoli at the end – If it goes in too soon, it can overcook before the potatoes are done. Adding it at the end keeps it the perfect texture.
Follow These Tips
Serving & Storage
Serving – Serve the chicken, carved, with potatoes and broccoli alongside. A drizzle of honey Dijon vinaigrette over the top adds brightness and ties everything together.
Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze – The chicken can be frozen for up to 3 months. The potatoes and broccoli are best enjoyed fresh, since their texture softens significantly after freezing and reheating.
Reheat – For the best texture, reheat everything in a 350°F oven until warmed through, about 15-20 minutes. This helps the potatoes crisp back up a bit. The microwave works too, but the potatoes will be a bit softer.
More Chicken Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Sheet Pan Chicken and Potatoes
Ingredients
- 1 4-5 lb roasting chicken
- 3 tbsp unsalted butter
- 1 tbsp Dijon mustard
- 2 tsp fresh thyme leaves
- 2 tsp lemon zest
- 2 ½ tsp kosher salt separated
- 2 tsp freshly ground black pepper separated
- 2 cloves garlic grated
- 3 tbsp olive oil separated
- 1 ½ lbs small yellow potatoes cut in half or 1 ½-inch pieces
- 3 cups broccoli florets
- ½ cup freshly grated Parmesan cheese
- 1 recipe honey Dijon vinaigrette (optional)
Instructions
- Preheat oven to 425°F.
- Mix the rub: In a small bowl, mix together the butter, Dijon mustard, thyme, lemon zest, garlic, 2 tsp salt, and ½ tsp black pepper. Set aside.3 tbsp unsalted butter, 1 tbsp Dijon mustard, 2 tsp fresh thyme leaves, 2 ½ tsp kosher salt, 2 tsp freshly ground black pepper, 2 cloves garlic, 2 tsp lemon zest
- Prepare the chicken: Using a sharp knife or kitchen shears, remove the backbone from the chicken by cutting down both sides of the backbone. Flatten chicken, breaking the breastbone if necessary. Loosen the chicken skin from the meat, being careful not to rip it, by gently working fingers under the skin and separating it from the meat. Work the butter mixture under the skin, and spread it over the meat. Work the mixture over the leg and thigh meat as well.1 4-5 lb roasting chicken
- Roast: Place the chicken, skin side up, on a parchment-lined baking sheet. Drizzle the chicken and sheet pan with 1 tbsp olive oil. Add the potatoes, cut side down, around the chicken. Drizzle the potatoes with 1 tbsp olive oil and sprinkle with the remaining salt and black pepper. Roast in the preheated 425°F oven until the internal temperature of the chicken breast registers 160°F, the thigh 170°F, and the potatoes are easily pierced with a knife, 45-55 minutes. Remove the chicken from the baking sheet and set it aside to rest for 15 minutes, where the carry-over cooking will bring the breast to 165°F and the thigh to 175°F. If there is excess liquid on the pan, carefully spoon off some of it before smashing the potatoes.2 ½ tsp kosher salt, 3 tbsp olive oil, 1 ½ lbs small yellow potatoes, 2 tsp freshly ground black pepper
- Smash the potatoes: Using the flat side of a water glass or measuring cup, press and smash the potatoes slightly. Add the broccoli with the potatoes and drizzle with the remaining 1 tbsp olive oil. Top with grated Parmesan cheese and return to the oven until the broccoli is crisp-tender, 12-15 minutes.3 tbsp olive oil, 3 cups broccoli florets, ½ cup freshly grated Parmesan cheese
- Serve: Cut the chicken to serve with potatoes and broccoli. Drizzle with the honey Dijon vinaigrette, if desired.1 recipe honey Dijon vinaigrette (optional)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I made this tonight for supper. It was so easy to put together and we were able to sit down and enjoy it at our actual supper time. The chicken was so flavorful and so tender. The potatoes and broccoli were also very flavorful and “yummy”! My husband said right away that this was a keeper recipe.
I looked at this video while waiting in the car for my husband to grab a nice roasting chicken. My dinner plan moved this way, and I have no regrets. The whole family loved every bit! And it was quick and easy.
You amaze me with your delicious recipes.
I enjoy everything you put out there from cooking. Planting decorating, and you are just very pleasant to hear. And see
The chicken was so moist and the flavors were awesome. The potatoes and broccoli were so tasteful. My family enjoyed the dinner.
Love your recipes!
Going to make roasted chicken tonite.. looks delicous💯
Thanks Kaleb for another great demonstration of a delicious looking recipe. To say that I enjoy watching (and making) the recipes that you present for us is an understatement!!!! Let’s see, it is 3:48 AM; and I have been perusing your recipes.
I have made a similar recipe for a sheet-pan roasted chicken a couple of times. However, this roasted chicken with potatoes and broccoli made my mouth water (even this early in the morning). Guess who is going to the grocery store later today; and make this meal. I will invite one of my neighbors over to enjoy this delicious meal; and we might even watch another one of your recipes together.
This looks like the most delicious chicken recipe ever! I am concerned that letting it rest for about 15 minutes that the meat will be cold by the time it is served with the potatoes and broccoli