If you’re anything like me, you crave meals that hit that perfect sweet spot: easy to make, packed with flavor, and comforting enough to make the whole house smell like a warm hug. This Chicken, Corn + Potatoes Sheetpan Dinner is exactly that kind of meal. It’s the kind of dish you throw together on a weeknight but would totally serve to friends on a chill weekend evening.
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Picture this: juicy, seasoned chicken nestled among golden baby potatoes and sweet, slightly charred corn—everything roasted together on one pan so it all soaks up those caramelized, savory drippings. It’s crispy where it should be, tender where it counts, and totally irresistible from the first bite. Trust me, this one’s a game-changer.
So, let’s talk about why this recipe will quickly become your go-to comfort dinner…
Why You’ll Love Chicken, Corn + Potatoes Sheetpan Dinner
Versatile
Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly
Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy
Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable
Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Chicken, Corn + Potatoes Sheetpan Dinner
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Chicken Thighs or Breasts: Juicy, flavorful, and the perfect base for soaking up all the seasoning and roasted goodness.
Baby Potatoes: These little guys crisp up beautifully on the outside while staying tender inside. Total comfort food vibes.
Corn on the Cob (cut into chunks): Roasted corn adds sweetness and a bit of smoky char that takes the dish to the next level.
Red Onion: Adds a savory bite and caramelizes to perfection in the oven.
Olive Oil: Helps everything crisp up nicely and adds a rich, earthy flavor.
Garlic & Herbs: A mix of minced garlic, thyme, rosemary, or whatever fresh herbs you love. Flavor city!
Salt & Pepper: Essential for balancing and enhancing all the other flavors.
Instructions
Preheat Your Equipment
Start by preheating your oven to 425°F. This ensures even cooking and gives your dish the right texture. Preheating is a small but essential step that sets the stage for success.
Combine Ingredients
In a large bowl, toss your chicken, potatoes, corn, and red onion with olive oil, garlic, herbs, salt, and pepper. Mix until everything is well coated but don’t overdo it—just enough to give everything a nice sheen of flavor.
Prepare Your Cooking Vessel
Line a large sheetpan with parchment paper or lightly grease it. This helps prevent sticking and makes cleanup a total breeze.
Assemble the Dish
Spread the chicken and veggies out in a single layer on your prepared sheetpan. Don’t overcrowd—this helps everything roast, not steam.
Cook to Perfection
Bake for 35–40 minutes, flipping the veggies once halfway through. The chicken should be cooked through and golden, and the potatoes fork-tender with crisp edges.
Finishing Touches
Remove from the oven and let everything rest for 5 minutes. This helps the juices redistribute and makes the flavors pop even more.
Serve and Enjoy
Serve warm right off the tray or transfer to a serving platter. Garnish with fresh herbs if desired and dig in!
Nutrition Facts
Servings: 4
Calories per serving: 480
Preparation Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
How to Serve Chicken, Corn + Potatoes Sheetpan Dinner
Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the dish’s rich flavors.
Crusty Bread: Serve with warm, crusty bread to soak up any delicious sauces or juices. Garlic bread or a simple baguette works wonderfully.
Creamy Accompaniments: Add a dollop of sour cream, Greek yogurt, or a creamy dip to complement the dish’s flavor profile.
Vegetable Sides: Roasted vegetables, like carrots, zucchini, or asparagus, are excellent pairings that add color and nutrients to the meal.
As a Standalone: Sometimes, this dish is hearty enough to enjoy on its own. Simply garnish with fresh herbs like parsley or cilantro for a finishing touch.
Additional Tips
Prep Ahead: Save time by chopping and measuring ingredients the night before. Store them in airtight containers in the fridge to keep them fresh.
Spice It Up: Experiment with spices like cumin, turmeric, or chili flakes to give the dish a unique twist.
Dietary Adjustments: If you’re catering to specific dietary needs, swap ingredients like regular flour for gluten-free alternatives or dairy products for plant-based options.
Storage Tips: Store leftovers in an airtight container for up to 4 days. Reheat gently to preserve the dish’s texture and flavor.
Double the Batch: This recipe freezes beautifully, so consider making a double batch. Having a homemade meal ready in the freezer can be a lifesaver on busy days.
FAQ Section
Q1: Can I substitute chicken thighs with chicken breasts?
A1: Absolutely! Just keep an eye on the cook time since breasts can dry out faster—pull them out once they hit 165°F internally.
Q2: Can I make this dish ahead of time?
A2: Yes! Prep everything ahead and store in the fridge. When ready to cook, just toss it on the sheetpan and roast.
Q3: How do I store leftovers?
A3: Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven to maintain the crisp texture.
Q4: Can I freeze this dish?
A4: Yes! Let it cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a 350°F oven for about 15 minutes or until warmed through. The oven keeps things crispy compared to the microwave.
Q6: Can I double the recipe?
A6: Definitely! Just use two sheetpans and rotate them halfway through baking to ensure even cooking.
Q7: What other vegetables can I use?
A7: Carrots, zucchini, bell peppers, or even brussels sprouts work beautifully here. Just cut them into similar sizes for even cooking.
Q8: Can I make it spicy?
A8: Yes, toss in red pepper flakes or a bit of chipotle powder for a smoky, spicy kick.
Q9: Is this recipe gluten-free?
A9: It is naturally gluten-free, just double-check your seasonings and sauces if adding any.
Q10: Can I use frozen corn?
A10: Absolutely! Just thaw and pat dry before roasting to avoid extra moisture on the pan.
And there you have it! A no-fuss, flavor-packed dinner that brings together the best of what your oven can do—crispy, juicy, golden goodness on a single pan. Chicken, corn, and potatoes never looked (or smelled!) so good. You’ve got this—now go turn that sheetpan into something magical.
Print
Chicken, Corn + Potatoes Sheetpan Dinner
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Sheetpan, Chicken, Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
A simple and delicious Chicken, Corn, and Potatoes Sheetpan Dinner that’s perfect for a quick weeknight meal. Tender chicken, crispy potatoes, and sweet corn roasted together for a flavorful, one-pan dish.
Ingredients
- 4 boneless skinless chicken breasts
- 4 medium potatoes, cut into cubes
- 2 cups fresh or frozen corn kernels
- 3 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp fresh parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Place the chicken breasts on the baking sheet and drizzle with 1 tbsp olive oil. Season with paprika, garlic powder, onion powder, salt, pepper, thyme, and oregano.
- In a bowl, toss the cubed potatoes with 1 tbsp olive oil, salt, and pepper. Spread the potatoes around the chicken on the sheetpan.
- Drizzle the corn with the remaining 1 tbsp olive oil and sprinkle with salt and pepper. Add the corn to the baking sheet, spreading it around the chicken and potatoes.
- Roast everything in the oven for 30-35 minutes, or until the chicken is fully cooked (165°F internal temperature) and the potatoes are golden and crispy.
- Once cooked, remove from the oven, garnish with fresh parsley if desired, and serve hot.
Notes
- For extra crispy potatoes, spread them out in a single layer on the sheetpan.
- Feel free to use frozen corn if fresh is unavailable.
- If you prefer, you can marinate the chicken for 30 minutes before cooking for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg