Sheet Pan Whole Roasted Chicken and Potatoes

There’s something magical about a cozy evening spent with family gathered around a warm dinner table, especially when that dinner features Sheet Pan Whole Roasted Chicken and Potatoes. I recall the first time I made this dish; the aroma of roasting chicken filled my kitchen, drawing everyone in like moths to a flame. It was one of those evenings where everyone was bustling about, and this one-pan meal took away the hassle of multiple pots and pans. Just throw everything together, let the oven do its work, and you have a delightful dinner to serve. It’s simplicity at its finest, yet incredibly satisfying. Watching the chicken turn golden brown while the potatoes crisp up on the side felt like a small victory. This dish has become a staple in my cooking repertoire, and I can’t wait for you to experience its warmth and comfort.

Essential Ingredients for Sheet Pan Whole Roasted Chicken and Potatoes

Utilizing fresh, quality ingredients is key to achieving a beautiful and delicious Sheet Pan Whole Roasted Chicken and Potatoes. Each element plays a vital role in creating a harmonious dish that is both satisfying and flavorful. The combination of tender chicken and various potatoes makes for a delightful meal that resonates with comfort and home.

• 5 pound whole roasting chicken (use a 4 to 5 pound chicken): The star of the dish, providing a deliciously juicy meat that pairs perfectly with roasted sides.
• 2 pounds fingerling potatoes (new potatoes, sweet potatoes, or other favorite roasting potatoes may be substituted; quartering or halving as necessary): These potatoes offer a sweet, creamy texture when roasted, balancing the savory chicken.
• Kosher salt, to taste: Essential for enhancing the natural flavors of the chicken and potatoes.
• Freshly ground black pepper, to taste: Adds a hint of spice and depth to the overall flavor profile.
• 4 tablespoons olive oil, divided: This helps in achieving a golden, crispy skin on the chicken and perfectly cooked potatoes.
• 1 teaspoon paprika, or to taste (poultry seasoning or your favorite chicken seasoning may be substituted): Gives a beautiful color and a warm flavor to the chicken.
• Fresh parsley, optional for garnishing potatoes: Adds a fresh touch to the final presentation.

Cooking Instructions for Sheet Pan Whole Roasted Chicken and Potatoes

Cooking the Sheet Pan Whole Roasted Chicken and Potatoes is a straightforward process that anyone can master. You’re going to love how easy it is to create a beautiful meal that looks as good as it tastes. Let’s get started!

1. Preheat your oven to 425ºF convection. If you don’t have a convection oven, you can still bake at 425ºF, but be aware that the cooking time may need to be adjusted. Line a large baking sheet with foil to make cleanup easy.

2. Remove the giblets from the whole chicken and pat the exterior dry with paper towels. This helps achieve crispy skin, which is essential for a delicious roast.

3. Place the chicken on one side of the prepared baking sheet, breast side up. Make sure there’s enough space for the fingerling potatoes that will go on the other side.

4. Add the potatoes to the other side of the baking sheet. You want to spread them out evenly to ensure they roast nicely.

5. Generously season the chicken with kosher salt and black pepper. It’s essential to be liberal with the seasoning to enhance the flavors. For the potatoes, season them moderately with salt and pepper.

6. Drizzle about 2 tablespoons of olive oil over both the chicken and the potatoes. Use your hands to toss the potatoes until they are well coated.

7. Sprinkle the paprika evenly over the chicken. This not only adds flavor but also gives the chicken a beautiful golden color as it roasts.

8. Place the baking sheet in the oven and bake for about 55 to 60 minutes. If using convection, keep an eye on both the chicken and the potatoes to ensure they cook evenly. Toss the potatoes midway through cooking for even browning.

9. Once the cooking time is up, check that the chicken is done. The internal temperature should reach at least 165ºF. If you don’t have a convection oven, anticipate that the potatoes may need about an hour, and then bake the chicken an additional 30 minutes.

10. Once everything is cooked to perfection, remove the pan from the oven and let the chicken rest for at least 15 minutes before carving. This resting period helps the juices redistribute, making the meat more tender.

11. Optionally, garnish the potatoes with fresh parsley before serving for a pop of color.

How to Switch It Up

There’s always room for creativity in the kitchen, especially with the Sheet Pan Whole Roasted Chicken and Potatoes. Here are some great ways to add variety to this classic dish!

• Experiment with spices: Try different seasoning blends like lemon herb or garlic herb for a flavor profile that changes the entire dish.
• Vary the vegetables: Add other vegetables like carrots, Brussels sprouts, or even sweet potatoes for a different taste and texture.
• Use different chicken parts: Instead of a whole chicken, use thighs or drumsticks for quicker cooking and a different texture.
• Marinate overnight: For added flavor, marinate the chicken overnight in your favorite dressing or seasoning mix.
• Adjust cooking methods: If you don’t have a sheet pan, you can use a cast-iron skillet or any oven-safe dish.
• Make it a one-pot meal: Add rice or quinoa to the pan and let them soak up all the delicious juices from the chicken and vegetables.
• Try different oils: Use flavored oils like rosemary or garlic-infused oil to enhance the taste of your vegetables and chicken.

Perfect Pairings for Sheet Pan Whole Roasted Chicken and Potatoes

Serving a wholesome dish like Sheet Pan Whole Roasted Chicken and Potatoes opens up numerous opportunities for delightful side dishes and occasions. Here’s how to create a wonderful dining experience:

• Crisp green salad: Pair this meal with a fresh green salad tossed with a light vinaigrette to balance out the richness of the roast.
• Seasonal veggies: Roasted seasonal vegetables like asparagus or green beans complement the chicken and add a vibrant color to your plate.
• Garlic bread: Serve with warm garlic bread to soak up the delicious juices from the chicken.
• Family gatherings: This dish is excellent for family dinners or gatherings due to its ease and heartiness; it invites everyone to gather around the table.
• Picnic idea: Leftovers can be perfect for picnics. Just slice the chicken and pack it with the potatoes for a delicious meal on the go.
• Seasonal occasions: Ideal for fall gatherings and Thanksgiving dinners, this dish is a warm reminder of home-cooked meals.
• Comfort food: It’s perfect for that cozy night in where you want something fulfilling without a lot of fuss.

FAQ

Conclusion

The Sheet Pan Whole Roasted Chicken and Potatoes is an extraordinary recipe that combines simplicity with incredible flavors. It brings warmth and comfort to the table, making it perfect for any occasion. I encourage you to try making this dish; it’s a delightful experience that you’ll want to share with family and friends. Your home will be filled with delicious aromas, and your loved ones will surely appreciate the effort you put into this wonderful meal!

Sheet Pan Whole Roasted Chicken and Potatoes

The ultimate comfort food, Sheet Pan Whole Roasted Chicken and Potatoes is a deliciously easy weeknight dinner. Juicy, tender chicken paired with crispy potatoes makes for a satisfying meal that everyone will enjoy. Perfect for family gatherings or casual dinners, you'll want to make this dish tonight!

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 5 pound Whole Roasting Chicken (use a 4 to 5 pound chicken)
• 2 pound Fingerling Potatoes (new potatoes, sweet potatoes, or other favorite roasting potatoes may be substituted; quartering or halving as necessary)
• Kosher Salt to taste
• Freshly Ground Black Pepper to taste
• 4 tablespoons Olive Oil divided
• 1 teaspoon Paprika or to taste (poultry seasoning or your favorite chicken seasoning may be substituted)
• Fresh Parsley optional for garnishing potatoes

Equipment

• Sheet Pan
• Digital Thermometer

Method

 

1. Preheat your oven to 425ºF convection. If you don’t have a convection oven, you can still bake at 425ºF, but be aware that the cooking time may need to be adjusted. Line a large baking sheet with foil to make cleanup easy.
2. Remove the giblets from the whole chicken and pat the exterior dry with paper towels. This helps achieve crispy skin, which is essential for a delicious roast.
3. Place the chicken on one side of the prepared baking sheet, breast side up. Make sure there’s enough space for the fingerling potatoes that will go on the other side.
4. Add the potatoes to the other side of the baking sheet. You want to spread them out evenly to ensure they roast nicely.
5. Generously season the chicken with kosher salt and black pepper. It’s essential to be liberal with the seasoning to enhance the flavors. For the potatoes, season them moderately with salt and pepper.
6. Drizzle about 2 tablespoons of olive oil over both the chicken and the potatoes. Use your hands to toss the potatoes until they are well coated.
7. Sprinkle the paprika evenly over the chicken. This not only adds flavor but also gives the chicken a beautiful golden color as it roasts.
8. Place the baking sheet in the oven and bake for about 55 to 60 minutes. If using convection, keep an eye on both the chicken and the potatoes to ensure they cook evenly. Toss the potatoes midway through cooking for even browning.
9. Once the cooking time is up, check that the chicken is done. The internal temperature should reach at least 165ºF. If you don’t have a convection oven, anticipate that the potatoes may need about an hour, and then bake the chicken an additional 30 minutes.
10. Once everything is cooked to perfection, remove the pan from the oven and let the chicken rest for at least 15 minutes before carving. This resting period helps the juices redistribute, making the meat more tender.
11. Optionally, garnish the potatoes with fresh parsley before serving for a pop of color.

Notes

• Tip for crispy skin: Always pat the skin dry with paper towels before seasoning. This helps the skin to crisp up beautifully in the oven.
• Using a digital thermometer: Invest in a good digital thermometer for perfectly cooked chicken every time. Aim for an internal temperature of 165ºF for safety.
• Resting period: Letting the chicken rest after taking it out of the oven is crucial. This allows the juices to redistribute, ensuring moist meat.
• Adjusting cooking time: If you have a larger chicken, you may need to adjust your cooking time. A general rule is about 20 minutes per pound.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.