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Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes
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A comforting and easy Sheet Pan Chicken and Potatoes recipe featuring tender, juicy chicken thighs and crispy golden baby potatoes roasted together with garlic, fresh herbs, and olive oil. Perfect for quick weeknight dinners or casual weekend meals with minimal cleanup and maximum flavor.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs

Potatoes

  • 1 ½ pounds baby potatoes, halved if large

Seasonings and Extras

  • 3 tablespoons olive oil, divided
  • 3 cloves fresh garlic, minced
  • 2 tablespoons fresh rosemary or thyme, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Lemon wedges (optional, for serving)

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Rinse and dry the chicken thighs and baby potatoes thoroughly.
  2. Season the Chicken: Pat the chicken thighs dry with paper towels to help the skin crisp up. In a bowl, toss the chicken with 2 tablespoons olive oil, minced garlic, fresh herbs, salt, and pepper until each piece is well coated.
  3. Prepare the Potatoes: In a separate large bowl, toss the baby potatoes with 1 tablespoon olive oil, salt, pepper, and any remaining garlic and herbs ensuring even coating for golden roasting.
  4. Arrange on the Sheet Pan: Spread the potatoes evenly on a rimmed baking sheet in a single layer. Nestle the chicken thighs skin-side up among the potatoes, spacing pieces apart to allow air circulation for crisping.
  5. Roast to Perfection: Roast in the preheated oven for 35-40 minutes. Halfway through, stir the potatoes gently and rotate the pan 180 degrees for even cooking. Chicken is done when it reaches an internal temperature of 165°F and the skin is golden and crispy.
  6. Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for 5 minutes to retain juices. Optionally squeeze fresh lemon wedges over the chicken and potatoes before serving.

Notes

  • Drying the chicken skin before roasting ensures a crispy, crackly finish.
  • Leave space between chicken and potatoes to allow air circulation and crisping.
  • Use a rimmed baking sheet to catch juices and keep the oven clean.
  • Rotate the pan halfway through cooking for even roasting.
  • Check doneness with a meat thermometer, aiming for 165°F internal temperature.

Nutrition

Keywords: sheet pan chicken, roasted chicken thighs, baked potatoes, one-pan meal, easy dinner, weeknight recipe, gluten free

Find it online: https://sophiespace.com/sheet-pan-chicken-and-potatoes/