Sheet Pan Chicken and Potatoes
Easy Sheet Pan Chicken and Potatoes recipe with crispy chicken thighs and seasoned potatoes. A simple, flavorful, homemade dinner ready in about 1 hour.
Ingredients
- 4 chicken thighs bone in, skin on
- 1 ¼ pounds red potatoes cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, mix together all of the seasonings.
- Add the potatoes to a large bowl, drizzle with 1 tablespoon of oil, 2 teaspoons of the seasoning mix, and half of the minced garlic. Toss well to coat.
- Spread the potatoes evenly on the prepared baking sheet, leaving space for the chicken thighs.
- Pat the chicken thighs dry with a paper towel and place them in the same bowl used for the potatoes. Drizzle the chicken with the remaining 2 tablespoons of oil, the remaining seasoning mix, the rest of the minced garlic, and 1 teaspoon of lemon zest.
- Using your hands, mix well to coat the chicken thoroughly.
- Arrange the chicken on the baking sheet alongside the potatoes. Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender. Enjoy!
Notes
- Lining the baking sheet with parchment paper makes cleanup even easier and helps prevent sticking.
- Bone-in, skin-on chicken thighs work best for this recipe because they stay juicy and deliver that crispy skin everyone loves.
- Red potatoes roast beautifully and hold their shape, but Yukon Gold potatoes are a great option too.
- Leftovers store well and can be reheated in the oven to maintain crispness.
- For even roasting, try to arrange the chicken and potatoes in a single layer without overcrowding the pan.
Tried this recipe?Let us know how it was!