Picture this: golden, crispy-edged potatoes and juicy chicken bites all roasting together, sending out the most irresistible, savory aroma from your oven. That’s the magic of Diced Potatoes with Chicken from the Oven — an incredibly simple yet flavor-packed sheet pan dinner that’s equally at home on a busy weeknight or at a relaxed weekend gathering. Every bite strikes a perfect balance between tender meat, comforting potatoes, and a beautifully seasoned crust. If you’re searching for the ultimate go-to main course that sparks joy and brings everyone to the table, this is it!
Ingredients You’ll Need
You really don’t need a long shopping list to make Diced Potatoes with Chicken from the Oven shine. With a handful of familiar staples and a few star seasonings, each ingredient plays an important role — from building a savory backbone to adding color and freshness on top.
- Boneless, skinless chicken breasts or thighs (1 1/2 pounds): Choose thighs for richer flavor or breasts for leaner protein; cut them into even pieces so everything cooks evenly.
- Yukon gold or red potatoes (1 1/2 pounds): These varieties hold their shape and become beautifully crisp on the edges; dice into 1/2-inch cubes for even roasting.
- Olive oil (2 tablespoons): Helps everything roast to golden perfection while carrying all those wonderful spices over each bite.
- Garlic powder (1 teaspoon): Adds an earthy, savory depth that complements both the potatoes and chicken.
- Paprika (1 teaspoon): Brings subtle warmth and a pop of gorgeous color to the finished dish.
- Dried thyme (1/2 teaspoon): Lends gentle herbiness and a touch of rustic flair; don’t skip it!
- Onion powder (1/2 teaspoon): Another layer of savory sweetness that melds beautifully with garlic and paprika.
- Salt (1/2 teaspoon): Essential for highlighting all the flavors and balancing the seasonings.
- Black pepper (1/4 teaspoon): For a little kick and brightness; freshly ground is always best.
- Shredded cheddar cheese (1 cup, optional): Toss this on for melty, gooey richness if you’re going all-in on comfort.
- Chopped fresh parsley (2 tablespoons, for garnish): A final hit of color and freshness that brings everything together.
How to Make Diced Potatoes with Chicken from the Oven
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to a hot 400°F (200°C). Grease a large baking dish or sheet pan lightly with oil or nonstick spray — this sets you up for easy cleanup and ensures nothing sticks as your chicken and potatoes crisp up. A hot oven is key here, since it helps those potatoes get gorgeously golden while the chicken stays juicy inside.
Step 2: Combine Chicken and Potatoes
Place your diced chicken and potatoes together in a large mixing bowl. This is also a great time to get your hands in there (or a sturdy spatula) to make sure everything is cut into uniformly sized pieces. That way, each bit roasts up evenly for perfect texture across the whole dish.
Step 3: Season Generously
Drizzle on the olive oil, then sprinkle over the garlic powder, paprika, thyme, onion powder, salt, and pepper. Toss everything thoroughly until each piece is beautifully coated — this step packs every bite of your Diced Potatoes with Chicken from the Oven with tons of flavor. Don’t forget to scrape the sides so no spice gets left behind!
Step 4: Spread and Bake
Pour the seasoned mixture into your prepared pan, spreading it in an even layer so there’s plenty of room for roasting rather than steaming. Slide the pan into the oven and bake for 35 to 40 minutes, stirring once about halfway through. You’re looking for chicken that’s fully cooked and potatoes that are fork-tender with crisp, bronzed edges.
Step 5: Add Cheese (Optional) and Finish
If you’re on the cheesy side, sprinkle shredded cheddar over the top in the last five minutes of baking. Pop everything back in the oven until the cheese melts into a bubbly, golden blanket. Once done, scatter freshly chopped parsley over the top for a burst of brightness to finish your Diced Potatoes with Chicken from the Oven with style.
How to Serve Diced Potatoes with Chicken from the Oven
Garnishes
A little garnish goes a long way here. A generous sprinkle of fresh parsley adds color and liveliness, especially against those golden potatoes. For extra flavor, try a hint of chives or a dusting of smoked paprika right before serving, which doubles down on the warmth and vibrancy of your Diced Potatoes with Chicken from the Oven.
Side Dishes
While this dish can stand alone quite happily, it loves a supporting cast. Pair it with a simple green salad dressed in lemon vinaigrette, roasted broccoli for a veggie boost, or fluffy dinner rolls to soak up any savory juices. A cooling cucumber-yogurt salad also makes a refreshing contrast if you want to lighten things up.
Creative Ways to Present
If you’re serving guests, you can present Diced Potatoes with Chicken from the Oven in individual oven-safe skillets or shallow bowls for a rustic look. Or, pile it onto a platter with a few extra sprigs of fresh herbs and lemon wedges for a family-style centerpiece that encourages seconds (and thirds!). Leftovers also make an excellent filling for wraps or a hearty breakfast hash the next day.
Make Ahead and Storage
Storing Leftovers
Leftovers of Diced Potatoes with Chicken from the Oven keep beautifully. Simply let everything cool to room temperature, then transfer to an airtight container. Stash it in the fridge and your meal will stay fresh, flavorful, and ready to reheat for up to three days.
Freezing
This dish can be frozen if you want to plan ahead (or rescue leftovers before they’re forgotten). Cool the cooked chicken and potatoes completely, then divide into freezer-safe bags or containers. They’ll keep well for up to two months. For the best texture, skip the cheese before freezing and add it after reheating.
Reheating
To reheat, spread your leftovers in a single layer on a baking sheet and cover loosely with foil. Warm in a 350°F (175°C) oven for about 15 minutes, or until heated through. Microwave works in a pinch, though the oven brings back the best texture. If you’re reheating from frozen, thaw overnight in the fridge first for even warming.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes work beautifully here and add an earthy sweetness and vibrant color. Just dice them the same size as regular potatoes and follow the recipe as written. The roasting time might be a minute or two shorter with sweet potatoes, so keep an eye out for tender cubes.
Do I have to use cheddar cheese?
Not at all — the cheese is completely optional. If you want that gooey finish, cheddar is classic, but mozzarella, Monterey Jack, or even a sprinkle of Parmesan add their own personalities. Or leave it out for a lighter take on Diced Potatoes with Chicken from the Oven.
What other vegetables can I add?
There’s plenty of room to get creative! Toss in bite-sized pieces of bell pepper, broccoli, or zucchini for extra color and nutrition. Just make sure you keep the pieces similarly sized so everything roasts evenly alongside your chicken and potatoes.
How do I know when the chicken is cooked through?
Cut into a piece of chicken to check for doneness — it should be opaque with clear juices. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C). The high heat of the oven helps ensure the chicken is safely and deliciously cooked while the potatoes crisp up.
Is this recipe gluten-free?
Yes, Diced Potatoes with Chicken from the Oven is naturally gluten-free and perfect for anyone looking for a comforting, crowd-pleasing meal without wheat. Just be sure to use gluten-free sides if you’re serving with bread or other accompaniments.
Final Thoughts
There’s something undeniably satisfying about a dinner that’s this easy to make, packed with flavor, and sure to win over even the pickiest eaters. Diced Potatoes with Chicken from the Oven is a recipe you’ll return to again and again — it’s hearty, wholesome, and flexible for any night of the week. Give it a try, share it with friends or family, and let it become a staple in your kitchen, too!
Print
Diced Potatoes with Chicken from the Oven Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delicious and easy sheet pan dinner recipe for Diced Potatoes with Chicken from the Oven. Tender chicken pieces and flavorful diced potatoes seasoned with herbs and spices, baked to perfection with a cheesy option.
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Potatoes:
- 1 1/2 pounds Yukon gold or red potatoes, diced into 1/2-inch cubes
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and grease a large baking dish or sheet pan.
- Prepare the chicken and potatoes: In a bowl, combine chicken and potatoes. Drizzle with olive oil and season with garlic powder, paprika, thyme, onion powder, salt, and pepper. Toss to coat.
- Bake: Spread the mixture in the baking dish. Bake for 35–40 minutes, stirring halfway, until potatoes are tender and chicken is cooked. Add cheese in the last 5 minutes if desired.
- Serve: Garnish with parsley before serving.
Notes
- Marinate chicken for extra flavor before baking.
- Customize with bell peppers or broccoli for added vegetables.
- Variation: Use sweet potatoes for a different twist.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
