Sheet pan chicken and potatoes is one of the easiest cheap dinners there is: crispy skinned chicken thighs, golden potatoes and green beans roasted together with garlic and herbs.
Dinner for four costs about $8.36, roughly $2.09 a serving, and there is only one pan to wash.
Crispy chicken and a whole dinner on one pan
- Bone-in, skin-on thighs are one of the cheapest cuts and stay juicy.
- The potatoes roast in the chicken drippings and get crispy edges.
- Green beans go on the same pan for a complete dinner.
Tips for the best sheet pan chicken and potatoes
- Pat the chicken dry before seasoning for the crispiest skin.
- Use a big pan so nothing is crowded and everything roasts instead of steams.
- Dark meat is even more tender at 175°F to 185°F, and it is safe from 165°F.
- Use an instant read thermometer and check the USDA safe minimum internal temperature chart to know exactly when meat is done.
Ingredients for sheet pan chicken and potatoes and easy swaps
- Bone-in, skin-on chicken thighs: They are one of the cheapest cuts and the skin gets crispy in a hot oven.
- Baby potatoes: Halve them so the cut side browns. Cubed russets work too.
- Green beans: They go on later so they roast without burning.
- Garlic herb oil: One mix seasons everything, so there is only one bowl to wash.
What sheet pan chicken and potatoes costs to make
| Ingredient | Cost |
|---|---|
| 2 lb bone-in skin-on chicken thighs | $4.00 |
| 1½ lb baby potatoes | $2.00 |
| 12 oz fresh green beans | $1.50 |
| 3 tbsp olive oil | $0.30 |
| 4 cloves garlic | $0.20 |
| 1 tsp dried rosemary | $0.10 |
| 1 tsp dried thyme | $0.10 |
| 1 tsp paprika | $0.10 |
| 1½ tsp salt | $0.03 |
| ½ tsp black pepper | $0.03 |
Prices are estimates based on average US grocery prices for the amount used. Your total will vary by store and region.
Sheet Pan Chicken and Potatoes
Ingredients
Method
- Heat the oven to 425°F. Mix the oil, garlic, herbs, paprika, salt and pepper in a small bowl.
- Toss the potatoes with a third of the oil mixture on a large sheet pan. Pat the chicken dry and rub it with half of the rest.
- Arrange the chicken skin side up among the potatoes and roast for 25 minutes.
- Toss the green beans with the remaining oil mixture, add them to the pan and roast 12 to 15 minutes more, until the chicken reaches at least 165°F.
- Rest 5 minutes and serve with the pan juices spooned over.
Notes
How to make sheet pan chicken and potatoes step by step
Mix the seasoning
Stir together the oil, garlic, herbs, paprika, salt and pepper.
Start roasting
Toss the potatoes and chicken with the oil and roast at 425°F for 25 minutes.
Add the beans
Add the seasoned green beans and roast 12 to 15 minutes more.
Check and rest
Check that the chicken reaches at least 165°F, then rest 5 minutes.
Easy sheet pan chicken and potatoes variations
- Lemon: add lemon slices to the pan and squeeze over the top at the end.
- Sweet potato: swap half the potatoes for sweet potato cubes.
- Broccoli: use broccoli florets instead of green beans.
More cheap dinners like this
- Creamy Crockpot Chicken and Rice: A dump-and-go dinner of tender chicken and creamy rice that feeds four for about $1.60 a serving.
- Sheet Pan Chicken Fajitas: Juicy chicken and charred peppers roasted on one pan in 30 minutes, about $2.10 a serving.
- One Pot Creamy Tomato Spinach Pasta: Pasta cooked right in its sauce for an easy vegetarian dinner at about $1.30 a serving.
Want more ideas? Browse all of our one pan recipes.
What to serve with sheet pan chicken and potatoes
- A simple side salad
- Dinner rolls
- Garlic yogurt sauce
Storing and reheating sheet pan chicken and potatoes
In the fridge
Refrigerate within 2 hours for up to 4 days.
In the freezer
Freeze the chicken for up to 3 months. The potatoes are best fresh.
Reheating
Reheat in a 400°F oven or air fryer for 8 to 10 minutes to re-crisp.
For more detail on safe storage times, see the USDA guidance on leftovers and food safety.
Frequently asked questions about sheet pan chicken and potatoes
Can I use boneless thighs?
Yes. Roast them about 20 minutes total and add the green beans halfway.
Can I use chicken breasts?
Yes, but they cook faster and dry out more easily. Check for 165°F at about 20 minutes.
Why are my potatoes not crispy?
The pan was crowded. Use two pans or a larger pan so they have space.
