Description
Dinner magic: One pan, zero fuss, 100% delicious. This Sheet Pan Chicken and Potatoes recipe creates crispy, juicy perfection while you relax!
Ingredients
Scale
- 2 pounds (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 2 pounds (900g) baby potatoes, halved (red or yellow work beautifully)
- 3 tablespoons (45ml) olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon (15g) fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon (15g) fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon (5g) paprika (smoked paprika adds excellent flavor)
- 1 lemon, half juiced and half sliced
- 1 teaspoon (5g) salt, plus more to taste
- 1/2 teaspoon (2.5g) freshly ground black pepper
- 1 medium onion, cut into wedges
- 2 tablespoons (30g) butter, melted (optional for extra richness)
Instructions
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
- Pat chicken thighs dry with paper towels. In a small bowl, combine 2 tablespoons olive oil with garlic, rosemary, thyme, paprika, lemon juice, salt, and pepper.
- Place chicken in a large bowl and coat with half the herb mixture, massaging it under the skin where possible.
- In another bowl, toss potatoes and onion wedges with remaining olive oil and herb mixture until evenly coated.
- Arrange chicken skin-side up in the center of your prepared sheet pan. Distribute potatoes and onions around the chicken in a single layer. Place lemon slices between chicken pieces and drizzle melted butter over chicken if using.
- Roast for 15 minutes at 425°F, then reduce heat to 375°F (190°C) and continue roasting for 25-30 minutes until chicken registers 165°F and potatoes are tender.
- Let rest 5-10 minutes before serving to allow juices to redistribute.