Sheet Pan Chicken and Potatoes (Printable)
Juicy roasted chicken thighs and crisp baby potatoes tossed with herbs and vegetables for an effortless oven dinner.
# What You Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 pounds baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 2 carrots, sliced into thick coins
05 - 4 cloves garlic, smashed
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon paprika
→ Optional Garnish
12 - Fresh parsley, chopped, for serving
# How To Make It:
01 - Set oven temperature to 425°F and allow to fully preheat.
02 - Line a large baking sheet with parchment paper or apply a thin coat of oil.
03 - In a mixing bowl, combine halved potatoes, onion wedges, carrot coins, and smashed garlic. Add half of the olive oil, salt, pepper, rosemary, thyme, and paprika. Toss until evenly coated.
04 - Distribute the coated vegetables evenly across the prepared baking sheet.
05 - Rub chicken thighs with the remaining olive oil, salt, pepper, rosemary, thyme, and paprika.
06 - Place the seasoned chicken thighs skin-side up on top of the vegetables.
07 - Roast in the oven for 40 minutes, or until chicken skin is golden and potatoes are fork-tender.
08 - If extra-crispy skin is desired, broil for an additional 2 to 3 minutes, monitoring closely to avoid burning.
09 - Remove pan from oven and allow to rest for 3 to 5 minutes. Finish with a sprinkle of chopped parsley before serving.
# Expert Suggestions:
01 -
- You'll discover that all the flavors meld right on the pan, with just the right amount of crispy bits and juicy sections.
- It's the kind of meal you can prep in minutes, then let the oven work its magic while you tend to life.
02 -
- If you overcrowd your pan, the veggies might end up steaming instead of roasting—use two pans if needed.
- I once skipped patting the chicken skin dry and regretted how soggy it turned out; a dry surface is essential for that lovely crisp.
03 -
- Always roast skin-side up so the chicken gets beautifully golden.
- Give your veggies space on the pan to maximize browning and prevent steaming.