Description

This easy Sheet Pan Chicken and Potatoes recipe is a weeknight dinner hero, offering juicy, flavorful chicken thighs and perfectly roasted potatoes all cooked together on a single tray. With just a handful of pantry staples, you get a fuss-free, family-friendly meal that has minimal cleanup and maximum flavor.

Ingredients

Units Scale

For the Chicken & Potatoes

4 bone-in, skin-on chicken thighs
1 1/2 pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme

Optional Garnishes

Fresh parsley, chopped
Lemon wedges

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Instructions

Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
Season Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together the salt, pepper, garlic powder, paprika, oregano, and thyme. Rub the chicken all over with 1 tablespoon of olive oil and half of the spice mixture.
Prepare Potatoes: In a large bowl, toss the halved baby potatoes with the remaining 1 tablespoon olive oil and the rest of the spice mixture, ensuring they’re well coated.
Arrange on Sheet Pan: Place the potatoes in a single layer on one side of the sheet pan. Arrange the chicken thighs skin-side up on the other side. Try not to overcrowd so everything roasts evenly.
Roast: Place the pan in the oven and roast for 35 to 40 minutes, or until the chicken skin is golden and crispy and the potatoes are tender when pierced with a fork. To check doneness, the chicken should reach 165°F (74°C) at the thickest part.
Broil (Optional): For extra crispy chicken skin, set your oven to broil for the last 2-3 minutes. Watch closely to avoid burning.
Serve: Let the chicken rest for a few minutes, then serve hot with a sprinkle of fresh parsley and lemon wedges if desired.

Notes

You can substitute chicken thighs with bone-in drumsticks or even boneless, but adjust cooking time accordingly.
Feel free to add other vegetables like carrots or broccoli; just cut them to roast evenly alongside potatoes.
For extra flavor, marinate the chicken for up to 24 hours in the spice mixture and olive oil.
Leftovers keep well in the fridge for up to 3 days and reheat nicely in a 350°F oven.

Nutrition

Serving Size: 1 chicken thigh & 1/4 of potatoes
Calories: 410
Sugar: 2g
Sodium: 710mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 28g
Cholesterol: 115mg