Description
A simple, no-fuss sheet pan dinner featuring crispy bone-in, skin-on chicken thighs and tender roasted baby potatoes, ready in just 30 minutes. Perfect for busy weeknights with minimal cleanup.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
- 1.5 pounds (700g) baby potatoes, halved (Yukon gold or red potatoes recommended)
- 3 tablespoons (45ml) olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked paprika preferred)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 medium lemon, sliced
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil or parchment paper for easier cleanup.
- Halve the baby potatoes and slice the lemon.
- In a large mixing bowl, toss the halved potatoes with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and half the dried thyme.
- Spread the seasoned potatoes on one side of the sheet pan.
- Rub the chicken thighs with the remaining 1 tablespoon olive oil. Season generously with salt, pepper, garlic powder, paprika, and the remaining thyme.
- Place the chicken thighs skin side up on the other side of the sheet pan. Tuck lemon slices around the chicken and potatoes.
- Roast in the oven for 20 minutes. After 15 minutes, use tongs to flip the potatoes for even browning, keeping the chicken skin side up.
- Check that the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C). Potatoes should be tender and crisp on the edges.
- If potatoes need more time, leave them in while the chicken rests for 5 minutes.
- Sprinkle fresh parsley over the dish before serving. Serve warm with extra lemon wedges if desired.
Notes
Use bone-in, skin-on chicken thighs for juiciness and crispy skin. Do not overcrowd the pan to ensure even roasting. Flip potatoes halfway through cooking for even browning. Let chicken rest 5 minutes after roasting. Add vegetables like green beans or Brussels sprouts halfway through roasting for a complete meal. Prepping seasoning mix ahead saves time. Freezing leftovers is not recommended for potatoes as they get mushy; chicken freezes well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 420
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: sheet pan chicken, chicken and potatoes, easy dinner, one pan meal, quick chicken recipe, roasted chicken thighs, weeknight dinner