Crispy Sheet Pan Chicken with Potatoes, Arugula & Garlic Yogurt Sauce

Looking for a sheet pan chicken recipe that combines crispy potatoes, peppery arugula, and creamy garlic yogurt? This one-pan wonder will transform your weeknight dinner routine while keeping cleanup to a minimum.

Transform your weeknight dinner routine with this effortless sheet pan chicken recipe. The magic happens when juicy chicken thighs roast alongside golden potatoes, creating a delicious foundation for the meal. Once cooked to perfection, the warm components are tossed with fresh arugula, allowing it to gently wilt from the residual heat.

The finishing touch? A cool, tangy garlic yogurt sauce that brings everything together. This Mediterranean-inspired dish delivers impressive flavor with minimal effort—just arrange everything on a single pan and let your oven do the work. You’ll love how the chicken skin crisps up while the potatoes develop a perfect golden exterior and fluffy interior.

Why You’ll Love This Sheet Pan Chicken With Potatoes

This sheet pan dinner delivers maximum flavor with minimal effort making it perfect for busy weeknights. You’ll appreciate how the chicken thighs develop incredibly crispy skin while remaining juicy inside as they roast alongside golden-brown potatoes.

Cleanup is practically nonexistent with this one-pan wonder that requires just a single sheet pan. The tangy garlic yogurt sauce elevates the entire dish creating a restaurant-quality meal without the fuss or expense.

Your weeknight meal rotation will benefit from this versatile recipe that allows for easy ingredient swaps based on what you have available. The combination of protein vegetables and sauce creates a complete balanced meal without needing additional sides.

The natural pan juices infuse every component with rich flavor as everything cooks together in perfect harmony. Even kitchen novices can achieve impressive results with this foolproof method that delivers consistent delicious outcomes every time.

Ingredients You’ll Need

Gather these simple yet flavorful components to create this impressive sheet pan dinner. The beauty of this recipe lies in its straightforward ingredients that work together to create complex flavors.

For the Chicken and Potatoes

• 4-6 bone-in, skin-on chicken thighs or breasts
• 1½ pounds baby potatoes or Yukon gold, halved or quartered
• 3 tablespoons olive oil
• 4 garlic cloves, minced or crushed
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried oregano or mixed herbs
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Garlic Yogurt Sauce

• 1 cup plain Greek yogurt (whole milk or nonfat)
• 2 garlic cloves, grated or finely minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley or chives, chopped
• Salt and pepper to taste

For the Arugula Salad

• 4 cups fresh arugula leaves
• 1 tablespoon olive oil
• 2 teaspoons lemon juice or white wine vinegar
• Salt and pepper to taste
• Optional: ¼ cup shaved Parmesan, 2 tablespoons toasted pine nuts, or ½ cup halved cherry tomatoes

Kitchen Tools Required

Preparing this mouthwatering sheet pan chicken dish requires just a few essential kitchen tools that most home cooks already have on hand. Gather these items before starting to ensure smooth preparation:

• Large rimmed baking sheet – The star of this recipe, providing ample space for chicken and potatoes to roast evenly without overcrowding
• Large mixing bowl – For tossing chicken and potatoes with marinade ingredients
• Small mixing bowl – Perfect for preparing the garlic yogurt sauce
• Measuring spoons – For accurate seasoning and marinade proportions
• Sharp knife and cutting board – To halve and slice potatoes, prep leeks, and mince garlic
• Whisk or fork – To thoroughly combine harissa, cumin, and olive oil for the marinade
• Grater – For zesting lemon and grating fresh garlic
• Tongs or spatula – Helpful for flipping chicken and tossing potatoes during roasting
• Serving platter – For presenting your beautiful completed dish

Your oven needs to reach 425°F for proper roasting that creates that delicious golden exterior on both chicken and potatoes. The beauty of sheet pan cooking lies in its simplicity – minimal equipment translates to minimal cleanup. This practical cooking method delivers exceptional flavor while keeping your kitchen tidy and your dishwashing minimal.

How to Prepare the Chicken and Potatoes

Creating perfectly marinated chicken and seasoned potatoes forms the foundation of this exceptional sheet pan dinner. These two components work together to create a harmonious blend of flavors as they roast to golden perfection.

Marinating the Chicken

For a Basic Herb Marinade that infuses your chicken with incredible flavor, combine 2 tablespoons cooking oil, 2 tablespoons soy sauce, and 2 tablespoons red or white wine vinegar in a bowl. Add aromatic herbs like oregano, thyme, and minced garlic along with fresh lemon juice to enhance the taste profile. Coat your chicken pieces thoroughly in this mixture, allowing them to marinate for at least 15 minutes. For deeper flavor penetration, extend the marinating time to 4-8 hours in the refrigerator.

Alternatively, prepare a Greek-Style Marinade by whisking together olive oil, lemon juice, garlic, oregano, thyme, and Dijon mustard with salt and black pepper. This bright, herbaceous blend works particularly well with chicken thighs or breasts, creating a Mediterranean-inspired flavor. Let your chicken bathe in this mixture for a minimum of 15 minutes before cooking.

You can elevate the savory depth of your chicken by incorporating additional spices such as paprika, chili powder, onion powder, garlic powder, or everything bagel seasoning. These flavor boosters can either be mixed into your marinade or directly rubbed onto the chicken surface before it hits the sheet pan.

Preparing the Potatoes

Select small to medium potatoes like baby Yukon Gold or red potatoes for this recipe, as they roast beautifully alongside chicken. Cut them into halves or quarters depending on their size to ensure even cooking throughout.

Toss your prepared potatoes in a generous coating of olive oil to promote crispy exteriors. Season them with salt, pepper, and complementary herbs such as rosemary or thyme that will harmonize with your chicken marinade flavors.

Arrange the seasoned potatoes on your sheet pan alongside the marinated chicken pieces, positioning them in a single layer for optimal browning. This strategic placement allows the potatoes to absorb the flavorful chicken juices as they roast, while still developing crisp, golden edges that provide textural contrast to the dish.

For perfect roasting results, maintain adequate space between potato pieces rather than overcrowding them. This technique ensures each piece develops that desirable crispy exterior while cooking through to a tender, fluffy interior that pairs beautifully with the juicy chicken and peppery arugula.

Roasting Instructions

Perfect sheet pan chicken requires proper assembly and timing to achieve juicy meat and crispy potatoes. Follow these simple steps to create a restaurant-worthy meal with minimal effort.

Sheet Pan Assembly

Position your oven rack in the middle position before beginning the assembly process. Spread the marinated chicken and potatoes in a single layer on your large rimmed baking sheet, ensuring nothing overlaps. Proper spacing allows hot air to circulate around each piece, promoting even browning and preventing steaming. The chicken should be placed skin-side up to develop that irresistible crispy exterior. Pour any remaining marinade over the ingredients for maximum flavor. Scatter the prepared leeks (mixed with lemon zest and olive oil) over the pan after the initial roasting period to prevent them from burning. This strategic layering creates a sheet pan meal where every component cooks perfectly while sharing flavors.

Cooking Times and Temperatures

Heat your oven to 425°F (220°C) – this high temperature creates the perfect environment for crispy chicken skin and golden potatoes. Place your assembled sheet pan in the preheated oven and roast for 15 minutes undisturbed. Remove the pan briefly to toss the potatoes for even browning and add your prepared leek mixture. Return the pan to the oven and continue roasting for an additional 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C). The total cooking time runs approximately 40-45 minutes, but watch for visual cues: properly cooked chicken will have golden-brown skin and potatoes should be fork-tender with crispy edges. Allow everything to rest for 5 minutes before serving to let the juices redistribute throughout the chicken.

Making the Garlic Yogurt Sauce

The garlic yogurt sauce adds a creamy tangy element that perfectly balances the roasted chicken and potatoes. This versatile sauce comes together in minutes while your main dish roasts in the oven.

To prepare this refreshing sauce gather these simple ingredients:

• 1 cup plain Greek yogurt or whole milk yogurt
• 1 garlic clove finely grated or minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• Water (optional for adjusting consistency)

Creating this sauce requires just a few quick steps:

1. Combine the yogurt garlic lemon juice olive oil salt and pepper in a medium bowl.
2. Whisk all ingredients together until smooth and evenly incorporated.
3. Taste and adjust seasonings adding more salt pepper or lemon juice as needed.
4. If the sauce seems too thick add water one tablespoon at a time until you reach your desired consistency.
5. Cover and refrigerate for at least 15 minutes before serving to allow flavors to meld.

For best results prepare the yogurt sauce while the chicken and potatoes begin roasting. This allows time for the garlic flavor to fully develop and permeate throughout the yogurt. The sauce stays fresh in the refrigerator for up to a week making it perfect for meal prep or enjoying with leftovers.

Fresh garlic provides the most vibrant flavor but if you prefer a milder garlic taste try roasting the garlic clove before adding it to the mixture. The cool creamy sauce creates a delightful contrast to the warm roasted chicken and potatoes while adding a bright zesty element to each bite.

Drizzle this sauce generously over your sheet pan dinner just before serving or place it in a small bowl on the side for dipping. The versatile sauce also works beautifully with other meals throughout the week including grain bowls grilled vegetables or as a spread for sandwiches.

Putting It All Together

Now that all components are prepared, it’s time to assemble this delicious sheet pan meal. The beauty of this recipe lies in its simplicity—roasting everything together creates incredible flavor while the final touches of arugula and yogurt sauce elevate it to restaurant quality.

Adding the Arugula

Once your chicken and potatoes have finished roasting, transfer everything to a serving platter while still hot. Scatter fresh arugula generously over and around the roasted ingredients. The residual heat from the chicken and potatoes will slightly wilt the arugula, creating the perfect texture contrast. This peppery green adds brightness to balance the rich, savory flavors of the roasted components. For an extra touch, you can lightly toss the arugula with a squeeze of lemon juice and a drizzle of olive oil before adding it to the platter. Allow the arugula to mingle with the warm ingredients for about a minute before serving for optimal flavor integration.

Drizzling the Yogurt Sauce

Pour your prepared garlic yogurt sauce generously over the assembled dish just before serving. The cool, tangy yogurt creates a magnificent contrast against the warm roasted chicken and potatoes. For presentation purposes, use a spoon to create artistic drizzles across the platter, or place the sauce in a small bowl on the side for individual portioning. The creamy sauce adds moisture that complements the crispy chicken skin and roasted potatoes perfectly. You’ll find the garlicky notes in the sauce enhance every bite of the dish, while the yogurt’s cooling effect balances the warming spices used in the chicken marinade. For an extra visual appeal, sprinkle some additional fresh herbs like chopped parsley or dill over the finished dish after applying the yogurt sauce.

Serving Suggestions

Serve this vibrant sheet pan chicken dinner family-style directly from the baking sheet for a rustic presentation that minimizes cleanup. The contrast between the crispy harissa-spiced chicken and the cool garlic yogurt creates a restaurant-worthy experience right at your dinner table.

Warm pita bread makes an excellent accompaniment to this dish allowing you to scoop up every bit of the flavorful sauce and juices. For a complete meal add a simple green salad dressed with lemon vinaigrette to complement the robust flavors of the main dish.

Try serving small bowls of extra garlic yogurt sauce on the side for those who enjoy additional creaminess with each bite. The sauce provides a refreshing coolness that balances the warming spices beautifully.

For a more substantial spread consider adding:

• Warm flatbreads or crusty sourdough
• A Mediterranean grain salad with farro or bulgur
• Marinated olives and feta cheese
• Roasted red pepper hummus

Let the dish rest for 5 minutes before serving to allow the flavors to settle and the juices to redistribute throughout the chicken. This brief resting period enhances both texture and taste while giving the arugula just enough time to slightly wilt from the residual heat.

The vibrant colors of this dish—golden chicken crispy potatoes bright green arugula and white yogurt sauce—create an impressive presentation suitable for both casual family dinners and entertaining guests. A final sprinkle of fresh dill adds a pop of color and herbaceous flavor that ties everything together beautifully.

Storage and Reheating Tips

This sheet pan chicken with potatoes arugula and garlic yogurt stores beautifully when properly handled allowing you to enjoy leftovers that taste nearly as delicious as when freshly made.

Proper Storage Method

Allow your roasted chicken potatoes and vegetables to cool completely to room temperature before storing. Separate the components for best results by placing the chicken and potatoes together in one airtight container while storing the fresh arugula and garlic yogurt sauce in separate containers. Refrigerate all components promptly after cooling to maintain freshness and food safety. The cooked chicken and potatoes will remain delicious for up to 3-4 days when properly refrigerated. Avoid overcrowding your storage containers as proper airflow helps maintain the ideal moisture balance and prevents ingredients from becoming soggy.

Best Reheating Practices

Restore the crispy texture of your chicken and potatoes by reheating them in a preheated oven at 350-375°F for 15-20 minutes until thoroughly warmed. This method preserves the delightful roasted quality of the dish much better than microwave reheating. Microwave reheating offers a quicker alternative but might sacrifice some crispiness even when covered loosely with a microwave-safe lid or paper towel to trap steam. Add fresh arugula to your reheated chicken and potatoes only after warming them to preserve its vibrant color and peppery flavor. Never reheat the garlic yogurt sauce as heat causes separation and ruins its creamy texture instead drizzle cold sauce over the warm dish just before serving.

Meal Prep Tips

Transform this sheet pan dinner into convenient meal prep by portioning the cooled chicken and potatoes into individual containers. Store enough garlic yogurt sauce in small separate containers for each serving. Pack fresh arugula separately to add just before eating. Label containers with dates to track freshness and ensure you consume everything within the 3-4 day window. Bring components to room temperature for about 15 minutes before reheating for more even warming and better texture preservation.

Recipe Variations

This sheet pan chicken recipe offers endless opportunities for customization while maintaining its delicious essence. Try these creative variations to keep your weeknight dinners exciting and fresh.

Sauce Alternatives

Harissa provides a wonderful spicy kick to the chicken but isn’t the only option for flavoring this dish. Substitute sriracha for a different heat profile with a hint of garlic and sweetness. Pesto creates an herb-forward variation that pairs beautifully with the potatoes and arugula. Chimichurri sauce offers bright herbal notes with a touch of acidity that complements the roasted elements perfectly. Adjust the amount based on your spice preference—start with 2 tablespoons for mild heat and increase to 3-4 tablespoons for a more pronounced kick.

Protein Swaps

While bone-in chicken thighs and drumsticks provide optimal juiciness and flavor, this recipe adapts well to other proteins. Boneless chicken breasts work for those preferring white meat (reduce cooking time by about 5-7 minutes). Salmon fillets transform this into an elegant seafood variation (roast for just 12-15 minutes after potatoes have had a head start). Thick-cut pork chops offer a hearty alternative with similar cooking times to bone-in chicken. For vegetarians, roasted chickpeas or hearty tofu slabs marinated in the same spice mixture create a satisfying plant-based option.

Vegetable Add-Ins

Expand beyond the traditional leeks to create your perfect sheet pan meal. Cherry tomatoes added during the last 10 minutes of cooking burst and release sweet juices throughout the dish. Bell peppers add vibrant color and natural sweetness when roasted alongside the potatoes. Cauliflower florets roast beautifully with similar timing to potatoes, absorbing all the delicious flavors. Red onion wedges caramelize wonderfully, adding depth and sweetness to complement the spicy chicken. Consider seasonal vegetables like asparagus or brussels sprouts, adjusting cooking times as needed.

Yogurt Sauce Variations

The garlic yogurt forms a cooling foundation that welcomes creative modifications. Add fresh herbs like dill, mint, or cilantro for a verdant twist that brightens the entire dish. Mix in lemon zest along with the juice for an extra layer of citrus complexity. Fold in finely diced cucumber for a refreshing tzatziki-inspired sauce. Incorporate a pinch of ground cumin or smoked paprika to echo the chicken’s spices in a more subtle way. For a dairy-free option, substitute the yogurt with coconut yogurt or a cashew-based cream.

Greens Alternatives

While peppery arugula provides ideal contrast to the warm components, other greens can offer delightful variations. Baby spinach wilts beautifully when tossed with the hot chicken and potatoes. Mixed spring greens provide a variety of textures and flavors as a base for serving. Finely shredded kale adds heartiness, especially when dressed with a bit of lemon juice before topping with the roasted ingredients. Butter lettuce offers a more delicate option that cradles the chicken and potatoes elegantly.

Seasoning Twists

Beyond the traditional harissa and cumin combination, experiment with different flavor profiles. Mediterranean herbs like oregano, thyme, and rosemary create a rustic variation that pairs wonderfully with the garlic yogurt. Curry powder and garam masala transform this into an Indian-inspired dish (consider serving with raita instead of plain garlic yogurt). Smoked paprika and dried oregano shift the flavor profile toward Spanish cuisine. Za’atar seasoning complements the existing Middle Eastern notes while adding herbaceous complexity.

Nutritional Information

This sheet pan chicken with potatoes arugula and garlic yogurt offers a well-balanced meal that satisfies both nutritional needs and flavor preferences. Each serving provides approximately 300-400 calories depending on portion size and exact ingredients used.

The protein content is substantial thanks to the chicken thighs and drumsticks which deliver about 25-30g of complete protein per serving. Chicken also provides essential B vitamins including niacin B6 and B12 which support energy production and nervous system function.

Yukon Gold potatoes contribute complex carbohydrates fiber and potassium to the dish. They offer approximately 15-20g of carbohydrates per serving making this meal satisfying without being overly heavy.

The nutrient breakdown of a typical serving includes:

Nutrient	Amount	% Daily Value
Calories	~350	17%
Protein	28g	56%
Carbs	18g	6%
Fiber	3g	11%
Fat	16g	21%
Vitamin C	45mg	50%
Calcium	120mg	9%

Fresh arugula adds minimal calories while providing important vitamins A and K plus antioxidant compounds that support immune function. The peppery greens contribute folate iron and calcium improving the nutritional profile of this meal.

The garlic yogurt sauce introduces beneficial probiotics from the yogurt along with calcium and protein. Regular plain yogurt contains fewer calories than Greek varieties yet still delivers creamy texture and tangy flavor without excessive fat.

Olive oil used in the recipe provides heart-healthy monounsaturated fats which can help reduce inflammation and support cardiovascular health. The small amount used delivers essential fatty acids without significantly increasing the calorie count.

Aromatic additions like leeks garlic and fresh dill incorporate additional antioxidants and phytonutrients with minimal caloric impact. Leeks specifically contain prebiotic fiber that supports gut health and digestive function.

This dish achieves an excellent balance of macronutrients with approximately 30% protein 20% carbohydrates and 50% healthy fats. The combination creates a satisfying meal that provides sustained energy without blood sugar spikes.

For those monitoring sodium intake be mindful when seasoning with salt. The recipe naturally contains moderate sodium levels primarily from the salt added during preparation rather than from processed ingredients.

The Perfect One-Pan Dinner Solution

This sheet pan chicken dish delivers the perfect harmony of flavors and textures that’ll transform your weeknight cooking routine. The golden-brown chicken thighs nestled among crispy potatoes create a meal that’s both impressive and effortless.

What makes this recipe truly special is its versatility. You can adapt it to whatever’s in your fridge while maintaining the winning combination of protein potatoes greens and creamy sauce. It’s a formula that works every time.

Next time you’re craving a meal that feels special without the fuss try this sheet pan wonder. With minimal prep minimal cleanup and maximum flavor it’s bound to become your new go-to dinner. The perfectly balanced flavors and impressive presentation belie just how simple it is to create.

Frequently Asked Questions

How long does it take to cook sheet pan chicken and potatoes?

The total cooking time is approximately 40-45 minutes at 425°F. Start with 15 minutes of roasting, then toss the potatoes and continue cooking for another 25-30 minutes until the chicken reaches the proper internal temperature (165°F for chicken thighs). Allow the dish to rest for 5 minutes before serving for the best flavor and texture.

Can I use boneless chicken instead of bone-in?

Yes, you can substitute boneless chicken breasts or thighs, but adjust the cooking time accordingly. Boneless pieces cook faster than bone-in chicken. Check for doneness around 25-30 minutes total, using a meat thermometer to ensure the internal temperature reaches 165°F. The bone-in version typically yields juicier results but boneless works well for quicker cooking.

What can I substitute for arugula?

Baby spinach, mixed greens, kale, or watercress make excellent substitutes for arugula. Each alternative offers different flavor profiles – spinach is milder, while kale provides more texture. If using heartier greens like kale, consider massaging them with a bit of olive oil and lemon juice before adding to help them wilt properly with the residual heat from the chicken and potatoes.

How do I make the garlic yogurt sauce?

Combine 1 cup of plain Greek yogurt with 2-3 minced garlic cloves, 1 tablespoon lemon juice, 1 tablespoon olive oil, and fresh herbs like dill or mint. Season with salt and pepper to taste, then whisk until smooth. The sauce can be prepared while the chicken and potatoes roast and stored in the refrigerator for up to a week.

Can I make this recipe ahead of time?

Yes, you can prep components ahead of time. Marinate the chicken up to 24 hours in advance, and prepare the garlic yogurt sauce up to a week ahead. The fully cooked dish can be stored in the refrigerator for 3-4 days. Store the chicken and potatoes together, but keep the arugula and sauce separate. Reheat in a 350°F oven until warmed through.

What potatoes work best for this recipe?

Small to medium-sized varieties like baby Yukon Gold or red potatoes work best. These varieties hold their shape well during roasting while developing crispy exteriors and creamy interiors. Cut larger potatoes into 1-1.5 inch pieces to ensure they cook in the same time as the chicken. Waxy potatoes generally perform better than starchy varieties for this sheet pan method.

Can I make this recipe vegetarian?

Absolutely! Replace chicken with plant-based alternatives like chickpeas, tofu, or tempeh. For chickpeas, drain, rinse, and pat dry before tossing with the same seasonings. Roast for about 25-30 minutes until crispy. For tofu or tempeh, use extra-firm varieties, press to remove excess moisture, and cut into large cubes before roasting. Adjust cooking times accordingly.

How can I add more vegetables to this dish?

Cherry tomatoes, bell peppers, red onions, broccoli, cauliflower, and zucchini all work wonderfully. Add quick-cooking vegetables like tomatoes and zucchini during the last 15 minutes of cooking. Denser vegetables like cauliflower and broccoli can go in with the potatoes at the beginning. Ensure all vegetables are cut to similar sizes for even cooking.

Is this recipe gluten-free?

Yes, this sheet pan chicken recipe is naturally gluten-free as written. Just ensure that any additional seasonings, spice blends, or store-bought marinade ingredients you might add don’t contain hidden gluten. The garlic yogurt sauce is also gluten-free, making this an excellent option for those with gluten sensitivities or celiac disease.

How do I know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part, measured with a meat thermometer. Visually, the skin should be golden brown and crispy, and the juices should run clear when pierced with a knife. For bone-in chicken thighs, this typically takes 40-45 minutes at 425°F.

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