Sheet Pan Chicken Potatoes
A simple, one-pan meal featuring juicy chicken thighs and crispy roasted potatoes, seasoned with herbs and garlic for a flavorful and easy dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon, sliced optional, for garnish
Instructions
Preparation Steps
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- In a large bowl, toss the halved potatoes with 2 tablespoons olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared sheet pan. Roast for 20 minutes.
- Remove the pan from the oven and push the potatoes to one side. Place the chicken thighs skin-side up on the empty side of the pan. Drizzle with remaining 1 tablespoon olive oil and season with additional salt and pepper if desired.
- Return the pan to the oven and roast for an additional 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Let rest for 5 minutes before serving. Garnish with lemon slices if desired.
Notes
For extra crispiness, pat the chicken skin dry before seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.