Description
This sheet pan chicken and potatoes is the easiest dinner you’ll make all week. Crispy, juicy, and totally hands-off – you’ll never go back to complicated meals again.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs (about 6 thighs)
- 2 lbs baby potatoes, halved
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon paprika
- 1 lemon, zested and cut into wedges
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 medium red onion, cut into wedges (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C) and position rack in the middle. Pat chicken thighs dry with paper towels.
- In a small bowl, combine 2 tablespoons olive oil, garlic, rosemary, thyme, paprika, lemon zest, ½ teaspoon salt, and pepper.
- Place chicken thighs in a large bowl and coat with two-thirds of the herb mixture, massaging some under the skin.
- In another bowl, toss potatoes and onion wedges (if using) with remaining herb mixture and ½ teaspoon salt.
- Line a rimmed baking sheet with parchment paper. Arrange potatoes in a single layer, cut-side down, then place chicken thighs on top, skin-side up. Scatter lemon wedges around the pan.
- Roast for 35-40 minutes until chicken reaches 165°F (74°C) internally and potatoes are golden and crispy.
- Let rest for 5 minutes, then sprinkle with fresh parsley before serving.