Description
This Sheet Pan Chicken and Potatoes is a one-pan wonder that combines crispy, golden chicken thighs with buttery, herb-infused potatoes. It’s a hearty, comforting meal perfect for busy weeknights or casual dinners with friends.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby gold potatoes, halved
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a rimmed sheet pan with parchment or foil. Lightly oil the surface.
- Pat chicken thighs dry and toss with olive oil, garlic, thyme, salt, pepper, and paprika if using.
- In a separate bowl, toss halved potatoes with olive oil, salt, pepper, and thyme.
- Arrange chicken skin-side up on one side of the sheet pan. Spread potatoes on the other side, cut side down.
- Roast in the oven for 35 to 45 minutes, until chicken is cooked through (165°F internal temp) and potatoes are tender and golden.
- Optional: Drizzle lemon juice over chicken and potatoes after baking.
- Garnish with additional herbs and serve warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes