Chicken, Corn, and Potato Sheet Pan Dinner – Easy & Flavorful
Looking for an easy and delicious sheet pan dinner? This Chicken, Corn, and Potato Sheet Pan meal is perfect for busy weeknights or game day gatherings! With minimal prep and maximum flavor, this dish will become a family favorite.
Why You’ll Love This Easy Chicken Sheet Pan Recipe
- One-pan meal = easy cleanup
- Packed with flavorful roasted chicken, sweet corn, and crispy potatoes
- Perfect for **meal prep or game day dinners**
Ingredients for Chicken, Corn, and Potato Sheet Pan Recipe
- Chicken thighs or breasts – juicy and flavorful when roasted
- Baby Dutch potatoes – creamy and buttery texture
- Sweet corn – fresh or frozen, adds natural sweetness
- Olive oil & seasoning – simple yet packed with flavor
How to Make Chicken, Corn, and Potato Sheet Pan Dinner
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the chicken, potatoes, and corn with olive oil and seasonings.
- Arrange everything in a single layer on the sheet pan.
- Roast for 25-30 minutes until the chicken is cooked through and potatoes are crispy.
- Serve & Enjoy! Pair with a fresh salad or a dipping sauce.
Pro Tips for the Best Sheet Pan Chicken Dinner
- Use bone-in, skin-on chicken thighs for extra flavor.
- Preheat your baking sheet in the oven for extra crispy potatoes.
- Want a spicy kick? Add red pepper flakes or paprika.
Try This Easy Chicken Sheet Pan Recipe Today!
Simple, flavorful, and perfect for game day or a cozy family dinner. Give this recipe a try and let me know how it turns out in the comments!
Chicken, Corn + Potatoes Sheetpan Dinner
Ingredients
- 2 tablespoons Montreal Chicken seasoning
- 1 tablespoon kosher salt
- 2 tablespoons extra virgin olive oil
- 3-4 3 ears of corn, cut to 2-inch pieces
- 1lb.small Yukon Gold potatoes, halved
- 1½ chicken thighs skin-on and bone-in
- 1 bunch chives, finely chopped
- 1/2 cup chopped parsley leaves
Instructions
Heat oven 400°F. In a large bowl, whisk together the seasoning and olive oil. Add the corn, potatoes and chicken; toss to coat
Arrange the potatoes and corn on a rimmed bake sheet in a single layer. Place chicken pieces on top. Roast for 30 minutes or until chicken at the thickest part reads 165°F. Transfer sheet pan to a wire rack and let rest for 5 minutes. Serve immediately.
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