Sheet Pan Whole-Roasted Chicken and Potatoes

Sheet Pan Whole-Roasted Chicken and Potatoes –> FOUR ingredients + ONE pan = PERFECT roasted chicken with ZERO cleanup!! Your new FOOLPROOF and EASY roasted chicken recipe that’s ready in 1 hour!!

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 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 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. I used two pounds of fingerling potatoes. 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.

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.

And oh boy, did my family ever enjoy this roasted chicken and potatoes. Finger licking good.

Sheet Pan Whole-Roasted Chicken and Potatoes --> FOUR ingredients + ONE pan = PERFECT roasted chicken with ZERO cleanup!! Your new FOOLPROOF and EASY roasted chicken recipe that's ready in 1 hour!!

Sheet Pan Whole-Roasted Chicken and Potatoes --> FOUR ingredients + ONE pan = PERFECT roasted chicken with ZERO cleanup!! Your new FOOLPROOF and EASY roasted chicken recipe that's ready in 1 hour!!

Sheet Pan Whole-Roasted Chicken and Potatoes

Sheet Pan Whole-Roasted Chicken and Potatoes –> FOUR ingredients + ONE pan = PERFECT roasted chicken with ZERO cleanup!! Your new FOOLPROOF and EASY roasted chicken recipe that’s ready in 1 hour!!

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Ingredients:

  • 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
  • about 4 tablespoons olive oil, divided
  • 1+ teaspoons paprika, or to taste (poultry seasoning or your favorite chicken seasoning may be substituted)
  • fresh parsley, optional for garnishing potatoes

Directions:

  1. Preheat oven to 425F 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).
  2. 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.
  3. Add the potatoes to the other side of the baking sheet.
  4. 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.
  5. Evenly sprinkle the chicken with paprika.
  6. 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.
  7. 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.

Recipe Notes and Tips:

  1. For me done* is 155F 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.
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26 comments on “Sheet Pan Whole-Roasted Chicken and Potatoes”

  1. Yum–and my oven has a convection feature!! I think there is something very satisfying about roasting a whole chicken (and they usually turn out better than the rotisserie chickens that cost twice as much).

    • I almost never use my convection feature (mostly because I worry a lot of people don’t have it on their ovens, but it’s becoming much more common now) and in this case, it works wonders! Seriously such good chicken! And yes rotisserie chickens are smaller, a million times more salty, and cost more!

  2. Mmmm, this is one of my favorite dinners. So simple, but so impressive!

  3. I love how easy this is! This gorgeous and delicious roasted chicken is bound to disappear here! Pinned!

  4. YUM. This is the perfect meal to make early in the week and then repurpose for leftovers. Looks SO good!

  5. This looks wonderful. I have never thought of using convection to cook a chicken. I use it for cookies, homemade rolls, and biscuits. Need to try it.

  6. Your recipe call for 2 fingerling potatoes is this a typo?

  7. Can’t wait to try. I, too, have a convection oven and never use it ?. And so simple! I need to take more advantage of the convection feature.

  8. hey girl- this looks so yummy!

  9. Do you mean 2 lbs fingerling potatoes? Thank you.

  10. YES PLEASE. Your photos are SO enticing with all those crispy edges. Classic flavors prepared right! A great winter dish, esp for the foolish people who have chosen to live in the bitter Northeast. ;-)

  11. Hi Averie, I’m a big fan of your dessert recipes but this chicken recipe looks too good to pass. Can I substitute it with chicken Maryland?

  12. This looks amazing! What a great easy dinner recipe!

  13. This was so delicious and easy. I’ve always shyed away from roasting a whole chicken but after this, it will be something I cook more often. I did find that my potatoes were a tad overdone but the chicken was perfect. I used some of the drippings and brown bits in gravy as well. I also loved using the convection feature on my oven. It’s only the second time I’ve used it in about 12 years. I’ll be checking out your other recipes too. Thanks again!

    Rating: 5

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