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Sheet Pan Roast Chicken Dinner

This easy sheet pan roast chicken dinner recipe is the perfect way to get a complete, healthy meal on the table with minimal cleanup. 

a roast chicken dinner with potatoes and peas in a sheet pan

Make a complete roast chicken dinner in under an hour with minimal cleanup! Simply roast the chicken and potatoes on a single sheet pan with a simple cream sauce made with creme fraiche stock and whole grain mustard. At the end of roasting, stir in some thawed frozen peas for a bright and flavorful pop of color and nutrition! This easy recipe is perfect for busy weeknights or for feeding a crowd.

From fussy eaters to Sunday roast purists, this recipe is sure to please everyone at the table, plus it’s so easy to make that you’ll turn to it again and again.

Easy Sheet Pan Roast Chicken: A Complete Meal in One Dish

So What is Sheet Pan Roast Chicken?

Sheet pan recipes, also known as traybakes, “one pans” or sheet tray meals, are a simple and convenient way to cook a complete meal in a single roasting dish. This type of recipe is typically easy to make and requires minimal cleanup.

There’s nothing more comforting than a classic meat-and-veg-style roast, but the sink filled with dishes after cleanup often limits these types of endeavors to a weekend. Here, the chicken, vegetables, potatoes, and sauce all come together in a single roasting tray, so you’ll spend less time getting the meal on the table, and the resulting cleanup is a breeze.

We opt for skin on baby potatoes in the recipe so there’s no fussy peeling and the meal is more nutritious. This makes these types of recipes perfect not only for busy weeknights, but also for weekend entertaining where you are keen to impress, but want a roast recipe that’s a little more hands-off.

Less time in the kitchen, more time for the things you care about!

Tips for Making the Best Sheet Pan Roasted Chicken.

  • Choose the right chicken. Bone-in, skin-on chicken thighs or leg quarters are excellent choices for a sheet pan roast. Chicken legs and thighs roasted in the oven are juicy, flavorful and more forgiving if slightly overcooked. Chicken breasts roasted in the oven, are less forgiving and can tend to go dry quite easily. If you prefer chicken breasts in your recipes, be sure to choose bone-in, skin-on breasts, as the skin and bone will protect the meat from drying out.
  • Let the chicken rest for 5 minutes before serving. Set the chicken aside in a warm spot for a few minutes before serving. Resting the meat will distribute the juices through the chicken making it more tender and juicey once served.
  • Pat the chicken and potatoes dry. Before incorporating the potatoes and chicken into the dish, make sure to gently pat them dry. This step is crucial for ensuring that they achieve a crispy texture when roasted, as it prevents excess moisture that could otherwise lead to steaming
  • Select a baby potato that’s suitable for roasting. Waxy potatoes will have a lovely nutty flavour and silky flesh, but they won’t crisp up well when roasted. A quick look at the bag will usually give you an idea of whether your potato is suitable for roasting or not. In the UK, choose Baby Maris Piper, Jersey Royals, New Potatoes, or La Ratte. In the USA, look for russet, Yukon Gold, red-skinned, or fingerling potatoes. If you can’t find baby potatoes, simply cut your preferred potato of choice into bite-sized chunks and proceed with the recipe as directed.
  • Season generously. Season the chicken skin and potatoes generously with salt and pepper. This will help them develop a delicious flavor and ensure the chicken skin gets nice and crisp.
  • Use quality ingredients. When simplicity is at the heart of a dish, opt for the best ingredients you can afford. I always prefer buying high-quality meat and enhancing my meal with more vegetables. In this dish, the simplicity means that good ingredients will truly shine through.
  • Roast until the chicken is cooked through. Use a meat thermometer to ensure that the roast chicken reaches an internal temperature of 165°F/73°C. Alternatively, insert a sharp knife into the chicken close to the bone. If the juices run clear, your chicken is cooked. If you notice any pink or bloody juices, return the tray to the oven for a bit longer
a white plate of sheet pan roasted chicken with potatoes and vegetables with a sauce and fresh herbs

In The Air Fryer or In The Oven?

The Benefits of Air Frying

Speed: Air fryers preheat and cook food faster than traditional ovens. In the recipe, air frying the chicken takes 25 minutes, which is typically quicker than oven roasting.

Crispiness: Air fryers are excellent at achieving a crispy exterior, without using excessive oil. In the recipe, air frying helps the chicken and potatoes crisp up a lot quicker than your regular convection oven.

Energy Efficiency: Air fryers are smaller and use far less energy than full-sized ovens (on average only using 1500-2000 Watts per hour) .This can be an advantage when preparing smaller meals for 2-4 people

Less Preheating: Air fryers usually require little to no preheating, so they can save time in the cooking process.

And the cons? Efficiency does come with a small cost as your meals will be limited to the size of your air fryer basket. If you want to cook this meal for more than 4 people, double the recipe and opt to make it in the oven.

Ultimately, the choice between air frying and using an oven depends on your preferences, the type of meal you’re preparing, and the number of servings. This recipe contains instructions for the oven and the air fryer, allowing you to choose the method that suits your needs and kitchen equipment.

Want more delicious sheet tray dinners? Try making our Chicken and Rice with Lime Chimichurri, & Greek Yoghurt; OnePan White Bean Chilli with Pumpkin or how about our Chipotle and Pineapple Chicken with the easiest pickle. 

Looking for our video of this recipe? Find it here

Don’t forget to share your experience with us if you give this recipe a try! Leave a comment, give it a rating, and remember to use the hashtag #theculinarycartel on Instagram when you post a photo so we can check out your delicious creation.

 
roasted baby potatoes and onions in a cream sauce
one pan roasted chicken potatoes and vegetables
tray bake roasted chicken with pan sauce, potatoes, peas and vegetables

Frequently Asked Questions

Can I make this gluten-free?

This dish is naturally gluten-free, but be sure to check the package of your corn flour to be sure it’s produced in a factory that can limit cross-contamination. 

Why did you use chicken legs and thighs in your roast chicken?

As explained above skin-on chicken legs and thighs are best for oven roasting and air frying as they are less prone to drying out, as opposed to skinless, boneless chicken breasts. If you prefer roasted chicken breast, opt for bone-in and skin-on pieces to help the meat stay moist.

How do I tell if the chicken is cooked?

Insert a knife into the largest piece of chicken, piercing down to the bone. If the juices run clear, the chicken is cooked. If you notice any blood, the chicken needs a little more time to cook. If the largest piece is cooked, that means the smaller pieces will be too! 

The Secret to perfectly crispy chicken skin?

Pat the chicken skin dry with kitchen paper, before adding your oil. Then season well with salt and pepper. Dry skin will cook up crisp. Salt not only seasons the chicken, but helos draw out excess moisture from the skin, yielding the best crispy results. 

 

top down shot of sheet pan roast chicken and vegetables on a plate
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a white plate of sheet pan roasted chicken with potatoes and vegetables with a sauce and fresh herbs

Sheet Pan Roast Chicken Dinner


  • Author: Jess
  • Total Time: 10 Minutes Active Prep Time, 45 Minutes inactive cook time

Description

This easy sheet pan roast chicken dinner recipe is the perfect way to get a complete, healthy meal on the table with minimal cleanup. 


Ingredients

Units
  • 200g garden peas (defrosted)
  • 2 brown onions, thinly sliced

  • 1 clove of garlic, grated

  • 8-10 small red potatoes, halved

  • 200ml chicken stock

  • 4-6 large chicken thighs or 4 chicken leg quarters

  • 3 tablespoons creme fraiche

  • 1 teaspoon dried tarragon, or a small handful of fresh

  • 5g/small handful finely chopped fresh parsley (for the sauce and for garnish)

  • 1.5 tablespoons whole-grain mustard

  • 1 teaspoon cornflour

  • Salt, pepper and oil as needed


Instructions

  1. Remove the peas from the freezer to defrost and slice the onions thinly. In a roasting tray suitable for your air fryer or oven, toss the sliced onions and grated garlic with a bit of oil.
  2. In a bowl, toss the halved red potatoes with oil, salt and pepper.
  3. Push the onions into a tight mound on one side of the roasting dish, creating space for the potatoes.
  4. Air Fryer Cooking Instructions:
    Select the “roast” setting on your air fryer and set the temperature to 180°C (356°F).
    Cook for 12-15 minutes, stirring the sliced onions 1-2 times to ensure even roasting.
    Once the onions have softened and the potatoes have gained some colour, remove the roasting dish from the air fryer.Oven Cooking Instructions:
    Select the convection setting on your oven and set the temperature to 180°C (356°F).
    Cook for about 20 minutes, stirring the sliced onions 1-2 times to ensure even roasting.
    Once the onions have softened and the potatoes have gained some colour, remove the roasting dish from the oven.
  5. While the vegetables are cooking, prepare the sauce. In a bowl, stir together the chicken stock, creme fraiche, mustard, dried/fresh tarragon, and a large pinch of the fresh chopped parsley (reserve the rest for garnish). Season the mixture with salt and pepper to taste. Pour this flavorful sauce over the potatoes and onions. Stir all the ingredients together to distribute the veg throughout the roasting pan.
  6. Rub the chicken thighs or leg quarters with oil and season them with salt and pepper. Place the seasoned chicken, skin side up on top of the sauced potatoes and onions.
  7. Air Fryer Cooking Instructions: Air fry the chicken for approximately 25 minutes at 185°C (365°F) or until the chicken is cooked through.
    Cooking time may vary depending on the size of the chicken pieces.
    Oven Cooking Instructions:
    If using an oven, increase the heat to 190°C (375°F).
    Roast the chicken for 25-30 minutes or until it’s cooked through and has a golden, crispy exterior. Start checking the chicken from about the 20-minute markOnce the chicken is cooked, remove it from the roasting pan and set it aside.
  8. In a small bowl, stir the cornflour into 1 tablespoon of water, and add this mixture to the sauce in the roasting dish. Add the defrosted peas to the sauce as well. Stir to combine.
  9. Return the cooked chicken to the dish and cook for an additional 1-2 minutes in your oven or airfryer to heat through.
  10. Once everything is heated through, serve your delicious sheet pan roast chicken dinner, garnished with your remaining finely chopped fresh parsley. Enjoy
  • Prep Time: 10 Mintes
  • Hands off Cook time: <45 Mins
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