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Sheet Pan Chicken with Potatoes and Bread, post oven. Up close & overhead shot.
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5 from 1 vote

Sheet Pan Chicken with Bread & Potatoes

Super quick, simple, and delicious sheet pan chicken dinner with potatoes and sourdough, just as perfect for a weeknight meal or easy dinner party entertaining!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner, Entree
Cuisine: Californian
Servings: 8
Author: Daniela Gerson


  • 3 pounds chicken thighs possible to sub in breasts instead
  • 2 pounds potatoes potatoes such yukon gold, fingerling, or new potatoes) cut in half (if using a larger potato cut into more pieces
  • 1/2 pound sourdough boule torn into 2-inch pieces, possible to sub in other types of bread
  • 1 red onion cut into 1-inch wedges
  • 3 cloves garlic thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons unsalted butter cold, diced
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 1/2 teaspoon crushed red pepper
  • 1 lemon thinly sliced into rounds
  • kosher salt to taste
  • pepper to taste


  • Preheat oven to 400 F degrees. 
  • On a large rimmed baking sheet, toss the bread, potatoes, onion, garlic, butter, half the herbs (oregano & rosemary), crushed red pepper together. Drizzle with the olive oil and season with salt and pepper, mix so all is coated and spread in an even layer.
  • Top bread and potato mix with the chicken. Top chicken with cut up lemon slices and the rest of the herbs.
  • Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160° F. 
  • Enjoy!


Cooks Tips:

  • If you’re gluten-free then omit the bread!
  • If you’re dairy-free then sub oil for butter!
  • If ya wanna add another veggie to the potatoes and onions, go right ahead I say!
  • Drying the chicken before baking and using a thermometer to ensure the chicken comes out perfectly moist with crispy skin each and every time.
  • Leftovers will keep up to 4 days in the fridge.