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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
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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 am certainly going to try the Roasted chicken with the smashed potatoes and broccoli. I am sure this will be delicious. I have made several of your recipes and they are always delicious.
It’s in the oven now, and I have to say it smells and looks amazing…15 mins to wait, then smashing and adding the broccoli. I CAN’T WAIT TO TASTE THIS!!
The potatoes and broccoli are seasoned perfectly, but I was disappointed in the under the skin concoction. I added more seasoning than called for and still got no real flavor from it. The chicken itself was amazingly moist though. I would make again with adjustments to that mixture. As always, THANK YOU for sharing!
Loved this recipe. So easy, so delicious. Thanks for sharing!
I made this sheet pan dish. But mine was filled with chicken juices, so the potatoes were not crispy. Did you pour off the juices before photographing the final product?
Love Love Love how easy your directions & video are to follow! This recipe is the best roasted chicken I have ever made. My husband loved it plus the smashed potatoes were a real hit with him as well. I’m trying the Beef Bourguignon next! I appreciate your video’s and recipes.
Love Love Love how easy your directions & video are to follow! This recipe is the bes roasted chicken I have ever made. My husband loved it plus the smashed potatoes were a real hit with him as well. I’m trying the Beef Bourguignon next! I appreciate your video’s and recipes.
Wonderful!
Family says thumbs up!
Loved your easy directions!! Really enjoy your easy style! Trying this recipe tonight!! Let you know….
Thank you for a good looking recipe. I deal with the kitchen unprofessionally, but with a lot of passion – now I have more time for it, because I am already retired. Similarly, I make a roast from the pork neck – just stuff it with garlic inside – put it on the onion and cover it with potatoes – all covered. Thank you for the inspiration! I’ll prepare your dish for the next occasion when we have guests: for the two of us it would be a dish for a week!
I’ll try this but use bone in chicken breasts!!!