Sheet-Pan Chicken Breast and Paprika Potato Wedges

Name: Sheet-Pan Chicken Breast and Paprika Potato Wedges
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 kg potatoes, cut into wedges; 500 g chicken breast; 3 tbsp olive oil; 1 tsp dried garlic; 1 tsp sweet paprika; 1 tsp fine salt; 1/2 tsp black pepper; 1 tsp dried thyme

Oven-roasted chicken breast with crisp-edged potato wedges and paprika.

By Savva LoginovUpdated October 2, 2026

Total 55 minMakes 4 servings

Jump to Recipe

Chicken breast and potato wedges roast together with olive oil, garlic and paprika. Cut the potatoes evenly and give the chicken space on the tray so both brown rather than steam. Heat oven to 200°C (400°F). Line a large rimmed baking sheet. Toss potato wedges with 2 tablespoons oil, half the salt, paprika and thyme. Spread in one layer. Rub chicken with remaining oil, garlic, salt and pepper. Place beside potatoes with space between pieces. Bake 35 to 40 minutes, turning potatoes once, until potatoes are tender and chicken reaches 74°C (165°F). Rest chicken 5 minutes before slicing. Measure ingredients before starting.

Recipe card

Sheet-Pan Chicken Breast and Paprika Potato Wedges

Prep 15 minCook 40 minTotal 55 minYield 4 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

1 kg potatoes, cut into wedges 500 g chicken breast 3 tbsp olive oil 1 tsp dried garlic 1 tsp sweet paprika 1 tsp fine salt 1/2 tsp black pepper 1 tsp dried thyme

Instructions

Heat oven
Heat oven to 200°C (400°F). Line a large rimmed baking sheet.
Season potatoes
Toss potato wedges with 2 tablespoons oil, half the salt, paprika and thyme. Spread in one layer.
Season chicken
Rub chicken with remaining oil, garlic, salt and pepper. Place beside potatoes with space between pieces.
Roast
Bake 35 to 40 minutes, turning potatoes once, until potatoes are tender and chicken reaches 74°C (165°F). Rest chicken 5 minutes before slicing.

How to tell when it is ready

Cook until set, tender or golden as described.

Tips

Measure ingredients before starting.
Use room-temperature ingredients when appropriate.
Taste and adjust seasoning near the end.
Cool and store leftovers promptly.

Troubleshooting

If mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative if appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest for a brighter flavor.

Serving suggestions

Serve with fresh fruit or vegetables.
Pair with a simple salad or suitable side.
Offer fresh herbs or a complementary sauce.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Keep raw chicken separate and cook to 74°C (165°F).

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store sheet-pan chicken and potato wedges?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.