Sheet Pan Whole-Roasted Chicken and Potatoes — FOUR ingredients + ONE pan = PERFECT roasted chicken with ZERO cleanup!! Your new FOOLPROOF and EASY whole roasted chicken recipe that’s ready in 1 hour!!
Oven Roasted Chicken and Potatoes
I’m all about an easy sheet pan meal. One pan, no fuss, and cleanup is as easy as tossing away a sheet of foil.
With this sheet pan chicken recipe, there are just 4 ingredients. That’s right, four: chicken, potatoes, olive oil, and paprika (or swap with your favorite poultry seasoning blend). I don’t count salt and pepper as true ‘ingredients,’ and for that matter olive oil is even iffy in my book.
Point being, a whole-roasted chicken and potatoes is about as no-frills and easy as it gets. I don’t even truss it.
But it’s the simply prepared, easy, timeless food that has a way of tasting the best, and this was literally some of the best chicken we’ve ever had. There’s nothing that says comfort food like a roasted chicken. Just ask Jeffrey because Ina cooks him one every Friday night.
The oven roasted whole chicken is tender and so juicy, the potatoes are buttery soft, and the juices from the chicken ooze over the pan and onto the potatoes and they’re incredibly flavorful.
And oh boy, did my family ever enjoy this roasted chicken and potatoes. Finger licking good.
How to Roast a Whole Chicken and Potatoes
If roasting a whole chicken intimidates you, don’t be scared. It’s so much easier than you’d think!
To prepare a whole chicken and potatoes in the oven, you’ll first need to remove the chicken giblets, rinse the chicken inside and out, pat it dry, and place it on one side of the baking sheet, breast side up. Add the potatoes to the other side of the baking sheet.
Season the chicken and potatoes with salt and pepper, then drizzle with olive oil. Sprinkle the chicken with paprika before baking.
How Long to Roast a Chicken
I convection baked at 425F for 57 minutes and both the chicken and potatoes were perfect. If you don’t have a convection oven, I imagine the potatoes will need about an hour (remove them after 1 hour) and bake the chicken for another 30 minutes (about 90 minutes total) but with anything bake until done and don’t get caught up on what the clock says.
I cooked the chicken until 155F based on a very science-heavy article I recently read that has changed the way I cook poultry. I cook it until 155F, pull it, let it rest for 20 minutes, and it easily comes up to 160F during the resting period.
By using this method, the juiciness and tenderness of the poultry is better preserved. As with all things, cook until you think it’s done and you and your family will enjoy it most.
Can I Use a Different Type of Potatoes?
Yes, I used two pounds of fingerling potatoes in this roasted chicken and potatoes recipe but if you prefer to quarter new potatoes, sweet potatoes, or another favorite roasting potato, go for it.
Because my potatoes were thin and small, I didn’t need to chop them in any way which is why I used them. Less work for me.
Can I Roast Other Veggies Alongside the Chicken?
You probably can, but different veggies may have different cook times than potatoes.
Tips for Making the Best Roast Chicken and Potatoes
If desired, you can use your favorite poultry seasoning instead of paprika to flavor the chicken. This whole roasted chicken recipe is easy to adapt in that regard!
Likewise, you’re welcome to top the roasted potatoes with fresh parsley or another herbs once they’re out of the oven.
If you wind up with leftovers, you can shred the chicken and use it in soups, salads, sandwiches, and more! The potatoes are best reheated in a skillet with a drizzle of oil, if needed.
Pin This Recipe
- one 4 to 5 pound whole roasting chicken
- 2 pounds 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
- Preheat oven to 425ºF convection, line a large baking sheet with foil; set aside. If you don’t have a convection oven, bake at 425F regular, noting that the baking time will need to increase (see step 6. below).
- Remove the chicken giblets, rinse the chicken inside and out, pat dry, and place on one side of the baking sheet, breast side up; I don’t truss it.
- Add the potatoes to the other side of the baking sheet.
- Very liberally season the chicken with salt and pepper, more moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons olive oil over the potatoes; toss the potatoes with your hands to coat evenly.
- Evenly sprinkle the chicken with paprika.
- Bake for about 55 to 60 minutes convection, or until potatoes are tender and chicken is done* (see Tips below). Toss potatoes once midway through baking to ensure even cooking. If you don’t have a convection oven, I imagine the potatoes will need about 1 hour (remove them after 1 hour) and bake the chicken for another 30 minutes (about 90 minutes total), or until done. As with anything, bake until done and don’t get caught up on what the clock says.
- Optionally garnish potatoes with parsley before serving. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
- *For me, done is 155ºF with a 20-minute resting period, but bake until as done as desired and you’re comfortable with. Always allow chicken to rest for at least 15 minutes minimum before slicing and serving so the juices are better contained and the chicken will stay moister.
- Place potatoes on the warm baking sheet while chicken rests to re-warm them if desired if you don’t have a convection oven and pulled them out earlier than the chicken.
Amount Per Serving: Calories: 1144Total Fat: 61gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 333mgSodium: 417mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 107g
The nutrition info is computer-generated and takes into account a 5 pound chicken, everything - the skin, gizzards, etc. and it's unlikely that 100% of it will be consumed, rendering the stats artificially high in my opinion. Also, not every drop of the olive oil and juices will be consumed, there will be runoff on the pan. As always, do your own math re nutrition stats if this is critically important for you.
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