Sheet Pan Meal Recipe

Sheet Pan Whole-Roasted Chicken and Potatoes


  • 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


  1. 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).
  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.

Thank you for reading 🙂


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