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roasted chicken on a pan

Roast Chicken and Potatoes Sheet Pan Dinner

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 655kcal
Roast Chicken and Potatoes -  an all time favorite Sunday dish! A delicious and juicy roast chicken served with perfectly roasted potatoes, seasoned with a glorious blend of herbs, plus it's a one pan meal! It can’t get any simpler and more delicious than this.
Print Recipe


  • pounds small Yukon Gold or yellow potatoes peeled or unpeeled, quartered
  • 3 yellow onions peeled cut into large wedges
  • 4 slices bacon cut crosswise into ½-inch pieces
  • 4 tablespoons canola oil divided
  • Kosher salt
  • Ground black pepper
  • 8 6-ounce bone-in, skin-on chicken thighs
  • 1 shallot minced
  • ½ teaspoon minced fresh rosemary
  • ½ teaspoon minced fresh thyme leaves
  • ½ cup dried figs stemmed & diced
  • ¼ cup Madeira
  • ¼ cup dry or semi-dry white wine
  • Garnishes: chopped fresh parsley or thyme leaves


  • Heat oven to 450°F and adjust oven rack to lowest position.
  • Line a large, rimmed baking sheet with aluminum foil and spray the foil with nonstick spray.
  • Add potatoes, onions, bacon to the baking sheet and drizzle with oil. Toss ingredients to coat with thoroughly with oil, and season with salt and pepper.
  • Set the vegetables in the oven (lowest rack) and cook 10 minutes.
  • While the vegetables roast, heat 2 tablespoons oil in a large cast iron (if available) skillet set over medium-high heat.
  • Pat the chicken dry with paper towels and sprinkle with salt and pepper. When the oil is hot, press the chicken (skin-side down) in the skillet. Cook until the skin is a dark golden brown, about 10 minutes. Transfer chicken, skin-side up, to a paper towel-lined plate. When all chicken has partially cooked, transfer the chicken (skin-side up) to the sheet pan with the vegetables.
  • Roast an additional 15-30 minutes or until the internal temperature of the chicken registers 175°F-180°F on an instant-read meat thermometer.
  • While the chicken/vegetables finish cooking, drain all except 2 tablespoons fat from the skillet. Turn heat to medium and add minced shallot, rosemary, ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper. Cook until shallot tender, 1-2 minutes. Add figs, Madeira and wine and cook until slightly reduced, about 3 minutes. Serve fig sauce over the roasted chicken and vegetables.
  • Garnish with chopped fresh parsley or thyme, if desired.
  • Serve with pieces of crusty French baguette.
  • Enjoy!


Calories: 655kcal | Carbohydrates: 29g | Protein: 34g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 176mg | Sodium: 293mg | Potassium: 1039mg | Fiber: 5g | Sugar: 9g | Vitamin A: 133IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 5mg