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Sheet Pan Chicken Potato Medley Dinner

One sheet pan is all you need for this easy chicken and potato medley dinner. Try to find a medley of potatoes for color and flavor variety. Smoked paprika, available at most grocery stores, combines with cumin to add a tasty flavor pop to the vegetables and chicken thighs. A simple green salad, such as arugula with olive oil and lemon juice, is a perfect accompaniment.
Prep Time5 mins
Cook Time47 mins
Course: entree
Servings: 4 servings
Author: Jackelin


  • 8 skinless chicken thighs about 1.5 lbs
  • 8 small potatoes a medley of red, purple and yellow is a nice choice, rinsed, dried and quartered
  • 1 medium red onion quartered
  • 4 Tbsp olive oil
  • 4 garlic cloves crushed
  • 1/4 tsp smoked paprika
  • 1/2 tsp ground cumin
  • kosher salt and fresh ground pepper to taste


  • Pre-heat oven to 400°F
  • Begin by placing the olive oil and crushed garlic in a large bowl. Place the onions and potatoes in the oil and garlic mixture and toss to coat. Remove the vegetables with your hands or a slotted spoon and scatter them onto your baking sheet. Reserve the remaining oil and garlic.
  • Pat dry the chicken thighs and remove any extra fat. Place the thighs into the oil and garlic mixture and toss to coat. Scatter the chicken thighs onto the sheet pan around the vegetables.
  • Sprinkle the vegetables and chicken with the smoked paprika, cumin, kosher salt and fresh ground pepper to taste.
  • Bake in pre-heated oven for 45 minutes or until an instant read meat thermometer reads 165°F when inserted into the thickest part of the meat.


To crisp up and brown the potatoes, I like to broil the entire dinner for about 2 minutes at the very end.