sheet pan chicken

Make dinner for the whole family on one pan. 

Sheet Pan Chicken Dinner Recipe

I’ve been loving sheet pan dinners lately—you can make a protein, carb, and veggie for everyone with minimal clean-up and lots of flavor. I used the same sauce for the chicken as I did the roasted veggies, which helped tie everything together, and the potatoes cooked in the delicious juices so they were creamy on the inside and crispy outside. 

If you love sheet pan meals, check out my crispy fish sheet pan meal, too. 

Ingredients for Sheet Pan Chicken Dinner

For the potatoes

  • 1½ lbs. Yukon gold potatoes (about 6)
  • 3 garlic cloves, grated
  • 1 tablespoon avocado oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the chicken & veggies

  • Juice of 1 lemon
  • 2 tablespoons avocado oil
  • 1 tablespoon Dijon mustard
  • 4 garlic cloves, grated
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1½ lbs. bone-in, skin-on whole chicken legs
  • 1 bunch broccolini (aka brocolette), or 1 head broccoli
  • 1 - 12 oz. bag green beans

How to Make Sheet Pan Chicken Dinner

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. Start by making the potatoes. Wash the potatoes well and cut into 2” cubes. Add the potatoes to a large bowl and add the grated garlic, oil, salt, and pepper.

  3. Mix well with your hands so the potatoes are fully coated, then transfer to the prepared baking sheet. 

  4. Roast the potatoes for 30 minutes. 

  5. While the potatoes cook, prepare the chicken. 

  6. Combine the lemon juice, oil, mustard, garlic, salt, pepper, garlic powder, turmeric, paprika, and oregano in a large bowl and whisk until smooth. 

  7. Pat the chicken dry with paper towels and add to the bowl. Coat the chicken well with the spice mixture. 

  8. Place the chicken on the pan with the potatoes, with the skin side up so it gets crispy. 

  9. Return the pan to the oven and bake for 10 minutes. 

  10. Meanwhile, trim the broccolini and green beans, then add them to the leftover chicken marinade. 

  11. Season with salt and pepper and stir to coat them in spices. 

  12. After 10 minutes, remove the pan from the oven and add the veggies. Return it to the oven and cook for another 25-30 minutes, until the internal temperature of the chicken reaches 165°F. 

  13. Transfer the potatoes and veggies to a serving plate and broil the chicken on high just until crispy. 

  14. Add the crispy chicken to the plate with the veggies and serve.

What You’ll Need

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