Name: Sheet Pan Chicken and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup Greek yogurt (or cashew yogurt); 5 cloves garlic; 2 tbsp whole-grain mustard; 2½ tbsp tomato paste; 1½ tbsp capers; ½ tbsp smoked paprika; 1 tbsp garlic salt; salt and pepper (to taste); 5 chicken drumsticks; 3 chicken thighs (bone in and skin on); 10 medium Dutch yellow potatoes; 1 small red onion (sliced); pinch salt and pepper (to taste); 8-10 sprigs cilantro (chopped, for garnish)

This creamy, flavor packed Roasted Chicken and Potatoes is the kind of meal that checks every box, minimal prep, maximum flavor, and only one pan to clean! The star of the show is the Greek yogurt marinade, a tangy, garlicky blend with whole grain mustard, tomato paste, and smoky paprika. It turns ordinary chicken into something crave-worthy and keeps it unbelievably juicy.

Roasted chicken pieces, halved small potatoes, and red onion wedges are seasoned and roasted on a baking tray, then garnished with fresh parsley.

Plus, it all roasts together, golden potatoes, sweet caramelized onions, and tender chicken, soaking up every bit of that rich, savory sauce. It’s hearty, wholesome, and perfect for busy weeknights or lazy Sundays.

What You Need to Make this Sheet Pan Roasted Chicken

Ingredients for roasted chicken—raw drumsticks and thighs, baby potatoes, garlic, red onion, spices, capers, tomato paste, yogurt, and seasoning—are arranged in bowls on a reddish surface.

For the Sauce

Greek yogurt or cashew yogurt
Garlic cloves
Whole-grain mustard
Tomato paste
Capers
Smoked paprika
Garlic salt
Salt and pepper

For the Chicken & Veggies

Chicken drumsticks
Chicken thighs (bone-in, skin-on)
Dutch yellow potatoes
Red onion
Cilantro, chopped (for garnish)

How to Make this Roasted Chicken and Potatoes

Top-down view of a blender containing bananas, milk, pumpkin seeds, dried cranberries, and a sprinkle of sugar and spices, set on a reddish-brown countertop—perfect for pairing with a hearty dinner like roasted chicken.

A top-down view of a blender containing a creamy, light brown sauce with specks—perfect for drizzling over roasted chicken—on a brown countertop.

Step 1: Blend the marinade.
In a blender, combine yogurt, garlic, mustard, tomato paste, capers, paprika, garlic salt, and a pinch of salt and pepper. Blend until smooth and creamy.

Raw chicken wings in a white bowl are covered with a thick, orange-colored marinade or sauce, set on a reddish-brown surface—perfectly prepped for making delicious roasted chicken wings bursting with flavor.

A white bowl filled with raw chicken drumsticks coated in a thick, orange marinade, placed on a reddish-brown surface, ready to be transformed into delicious roasted chicken.

Step 2: Prep the chicken.
Wash and pat dry your chicken pieces. Place them in a large mixing bowl and pour the marinade over the top. Rub until the chicken is fully coated. Cover and refrigerate for at least 2 hours (or overnight for even deeper flavor).

A bowl filled with halved baby potatoes coated in a reddish seasoning, placed on a brown surface in bright lighting, makes the perfect side dish to pair with juicy roasted chicken.

Raw chicken drumsticks and thighs coated in a seasoned marinade are arranged on a baking tray with halved yellow potatoes and red onion wedges, ready for roasting into a delicious roasted chicken dinner.

Step 3: Prep the veggies.
Slice the red onion and halve the potatoes. Toss them in any leftover marinade from the chicken bowl — this ensures every bite is flavorful and coated in that creamy sauce.

Raw, marinated chicken pieces, onion wedges, and potato chunks are spread out on a parchment-lined baking tray, ready to become a flavorful roasted chicken dish.

Step 4: Assemble the sheet pan.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then arrange the marinated chicken, onions, and potatoes in a single layer. Season with extra salt and pepper if desired.

Roasted chicken pieces, golden potato halves, and red onion wedges on a baking sheet, all seasoned with spices and baked until browned—this classic roasted chicken dish brings hearty flavors together in every bite.

Close-up of roasted chicken drumsticks with golden potatoes, red onion wedges, and fresh cilantro on a baking sheet. The roasted chicken is perfectly seasoned and glistening, nestled beside the vegetables, suggesting it was recently baked.

5. Roast to perfection.
Bake for 40–45 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (75°C). The potatoes should be fork-tender and slightly crispy on the edges.

Step 5: Garnish & serve.
Sprinkle chopped cilantro over the top before serving. Plate everything straight from the pan for an easy, comforting dinner that looks as good as it tastes.

A sheet pan filled with tender Roasted Chicken pieces, halved baby potatoes, and red onion chunks, garnished with fresh parsley on a reddish-brown surface.

Frequently Asked Questions

Can I use boneless chicken?

Yes! Boneless thighs or breasts work great, just reduce the cook time by about 10 minutes to avoid overcooking.

What can I use instead of Greek yogurt?

Cashew yogurt, plain regular yogurt, or even sour cream will all give similar tangy, creamy results.

Can I add more vegetables?

Absolutely! Try bell peppers, zucchini, or carrots, just cut them into similar-sized pieces so everything cooks evenly.

How long should I marinate the chicken?

Two hours is great, but overnight will give the best flavor. If you’re short on time, even 30 minutes helps!

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the chicken skin crispy.