Marinated Sheet Pan Chicken & Potatoes

When it’s 6:00 PM and dinner needs to happen now, this marinated sheet pan chicken and potatoes is the kind of recipe that saves the night. It’s simple, comforting, and packed with flavor — all without a sink full of dishes.

The real star of this recipe is the marinade. It’s bold, versatile, and made almost entirely from pantry staples. I use this marinade constantly because it works on just about everything, and when blended together, the flavors really shine.

Why You’ll Love This Recipe

• One pan = easy cleanup

• Pantry-friendly ingredients

• Great for busy weeknights

• Flavorful without being complicated

Ingredients

Marinade

• ⅓ cup soy sauce

• ⅓ cup lemon juice

• ½ cup olive oil

• ¼ cup Worcestershire sauce

• 2 cloves garlic

• 1 tsp dried basil

• 1 tsp ground black pepper

• ½ tsp salt

• Fresh parsley, chopped (to taste)

For the Sheet Pan

• Chicken Thighs

• Potatoes, chopped into bite-size pieces

• Green beans or other harty veggie could be asparagus

Optional Toppings

• Freshly grated Parmesan cheese

• Additional fresh parsley

Instructions

1. Add all marinade ingredients to a food processor or blender and blend until smooth.(You can whisk by hand, but blending creates the best flavor and texture.)

2. Place chicken in a bowl or zip-top bag and pour the marinade over it.Marinate for at least 30 minutes, or longer if time allows, or less if you don't have time.

3. Preheat oven to 400°F.

4. Arrange marinated chicken on a sheet pan or in a baking dish.Add potatoes, veggies & toss them with a little extra marinade.

5. Bake for 40–45 minutes, or until the chicken is fully cooked and the potatoes are tender and golden.

6. Optional: Broil for 2–3 minutes at the end for extra color.

7. Finish with freshly grated Parmesan and chopped parsley if desired.