Description

A one-pan comfort meal featuring juicy, roasted chicken thighs and golden potatoes caramelized with red onion, garlic, and rosemary—simple, flavorful, and perfect for busy weeknights.

Ingredients

4 bone-in, skin-on chicken thighs
1 1/2 lbs Yukon Gold potatoes, cut into chunks
1 large red onion, cut into wedges
6 garlic cloves, smashed
2 tbsp olive oil, divided
2 tsp fresh rosemary, chopped (plus extra for garnish)
1 tsp smoked paprika
Kosher salt and cracked black pepper to taste
Lemon wedges, for serving

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Instructions

Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment or foil for easy cleanup.
Pat chicken thighs dry. In a bowl, toss with 1 tbsp olive oil, 1 tsp rosemary, 1/2 tsp smoked paprika, salt, and pepper.
In another bowl, toss potatoes, red onion, and garlic with remaining olive oil, rosemary, paprika, salt, and pepper.
Spread veggies evenly on sheet pan. Nestle chicken thighs on top.
Roast for 35–45 minutes, flipping potatoes halfway through if desired. Chicken should be golden, veggies caramelized, and potatoes tender.
Rest briefly, then serve with lemon wedges and optional herbs or grated Parmesan.

Notes

Substitute chicken breasts if desired; reduce cook time and watch for doneness after 25–30 minutes.
For extra heat, add red pepper flakes or smoked hot paprika.
Additional veggies like carrots, peppers, or Brussels sprouts can be included—cut to match potato size for even roasting.
To clean easily, line pan with foil or parchment, but roasting directly yields extra browning.