I recommend using a large metal half-sheet pan that is 18 x 13 inches. This type of pan helps the chicken and potatoes crisp up. Look for a rimmed baking sheet that is made of a heavier gauge metal. Thinner sheets like jelly roll pans can sometimes warp in the oven. If you only have a deep baking pan or glass baking dish, you can still use them but just know that the chicken and potatoes probably won’t brown in the same way.