Sheet Pan Chicken and Potatoes (Print View)
Juicy roasted chicken thighs and crispy baby potatoes seasoned with rosemary, thyme and garlic for an easy one-pan dinner.
# Ingredient List:
→ 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 garlic cloves, 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:
01 - Preheat oven to 425°F. Arrange a rack in the center position.
02 - Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
03 - Combine potatoes, onion, carrots, and garlic in a large mixing bowl. Add half the olive oil, half the salt, pepper, rosemary, thyme, and paprika. Toss until vegetables are thoroughly coated.
04 - Spread seasoned vegetables in an even layer on the prepared baking sheet.
05 - Rub chicken thighs with remaining olive oil, salt, pepper, rosemary, thyme, and paprika. Place chicken skin-side up over the vegetables.
06 - Roast for 40 minutes or until chicken skin turns golden and potatoes are fork-tender. For extra crispiness, broil for 2–3 minutes as desired.
07 - Remove the pan from the oven and let rest for 3 to 5 minutes. Garnish with chopped parsley before serving if preferred.
# Expert Advice:
01 -
- Cleanup is basically a breeze—just one sheet pan to wash up after dinner.
- You get those deeply roasted flavors with barely any effort, which always impresses guests (or yourself on a Tuesday).
02 -
- If you crowd the pan, the veggies will steam instead of crisp (I learned the humbling way with a soggy batch).
- Leaving the chicken skin side up is non-negotiable for that irresistible bronzed top.
03 -
- Start checking the potatoes after 35 minutes; some ovens run hotter and you want them crisp, not burnt.
- A squeeze of lemon right before serving lifts all the flavors in a wonderful way.