Description
This Sheet Pan Chicken and Potatoes recipe is a simple, flavorful one-pan meal perfect for weeknight dinners. Juicy, crispy-skinned chicken thighs roast alongside tender, golden baby potatoes seasoned with garlic, smoked paprika, and Italian herbs. Minimal prep and cleanup make it an easy, satisfying dish that’s sure to please the whole family.
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Potatoes
- 1.5 pounds baby potatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- Pinch of Italian seasoning
Garnish (optional)
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper for easy cleanup.
- Make Seasoning Mix: In a small bowl, combine 2 tablespoons of olive oil, minced garlic, smoked paprika, Italian seasoning, salt, and pepper to create a flavorful rub for the chicken.
- Season Chicken: Rub the seasoning mixture evenly over the chicken thighs, ensuring they are well coated. Set aside to absorb the flavors.
- Toss Potatoes: In another bowl, toss the halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and a pinch of Italian seasoning until evenly coated.
- Arrange on Sheet Pan: Place the chicken thighs skin-side up on the prepared sheet pan. Spread the potatoes around the chicken, arranging them cut side down for optimal roasting.
- Roast: Roast in the preheated oven for 35-40 minutes or until the chicken is cooked thoroughly and the potatoes are golden and tender.
- Optional Broil: For extra crispy skin, broil the chicken and potatoes for an additional 2-3 minutes, keeping a close eye to prevent burning.
- Rest and Serve: Let the chicken rest for a few minutes after removing from the oven. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Bone-in, skin-on chicken thighs retain moisture and develop crispy skin during roasting.
- Halving potatoes ensures even cooking alongside the chicken.
- Broiling at the end adds extra crispiness but watch closely to avoid burning.
- Use parchment paper or foil on the baking sheet for easier cleanup.
- Leftovers can be refrigerated up to 3 days and reheated in the oven to maintain crispness.
