Sheet Pan Chicken Thighs and Potatoes
Sheet pan chicken thighs and potatoes make an easy dinner with crispy, juicy chicken and golden roasted potatoes all on one pan. The potatoes soak up plenty of savory flavor while the bone-in chicken thighs roast until the skin is crisp. With just 15 minutes of prep, this is a simple weeknight meal with minimal cleanup.
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What Makes This The Best Sheet Pan Chicken Thighs and Potatoes
I give the potatoes a 20-minute head start because they need more time to develop those golden edges. Placing them cut-side down also gives the flat surface direct contact with the hot pan for better browning.
I use bone-in, skin-on thighs because they stay juicy while the skin gets crisp in the hot oven. Patting the chicken dry before seasoning also removes excess moisture that could otherwise cause the skin to steam.
If you love easy sheet pan dinners, my Greek Sheet Pan Chicken is packed with Mediterranean-inspired flavor. Sheet Pan Chicken and Veggies gets plenty of vegetables onto one pan, while Chicken and Sweet Potato Sheet Pan Dinner is another easy option for busy nights.
Ingredients
- Chicken Thighs: Bone-in, skin-on thighs stay juicy during roasting while giving you crispy, golden skin on top.
- Baby Potatoes: Halve the potatoes so they cook through and develop plenty of browned edges. Try to choose potatoes that are similar in size.
- Olive Oil: Dividing the oil between the potatoes and chicken helps everything brown without becoming greasy.
- Garlic Powder: Garlic powder coats the potatoes evenly and adds savory flavor without burning in the hot oven.
- Onion Powder: Onion powder adds another layer of seasoning without needing to chop fresh onion.
- Paprika: Paprika adds mild flavor and helps give the potatoes a warm, golden color.
- Italian Seasoning: This herb blend gives the potatoes plenty of flavor without measuring several individual herbs.
- Salt: Dividing the salt between the chicken and potatoes seasons both parts of the meal.
- Black Pepper: Black pepper adds a little bite that works well with the herbs and chicken.
- Dried Thyme: Thyme adds an earthy herb flavor that pairs especially well with roasted chicken.
- Red Pepper Flakes: These are optional, but a small amount adds a little heat without making the chicken overly spicy.
- Fresh Parsley: Sprinkle parsley over everything just before serving for fresh color and flavor.
How To Make Sheet Pan Chicken Thighs and Potatoes
- Add the halved baby potatoes to a large mixing bowl. Drizzle the potatoes with 2 tablespoons olive oil. Add the garlic powder, onion powder, paprika, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Toss until the potatoes are evenly coated with the oil and seasonings. Arrange the potatoes cut-side down on the prepared sheet pan, leaving some room between them. Roast the potatoes for 20 minutes.Roast the potatoes for 20 minutes.
- While the potatoes roast, pat the chicken thighs thoroughly dry with paper towels. Rub the chicken with the remaining tablespoon of olive oil. Season with the remaining salt, pepper, dried thyme, and red pepper flakes if using.
- Remove the sheet pan from the oven and turn the potatoes. Nestle the chicken thighs among the potatoes with the skin facing up.
- Return the pan to the oven and roast for another 25 to 30 minutes.
- If you want additional browning, place the pan under the broiler for 1 to 2 minutes. Watch carefully so the chicken skin doesn’t burn.
Tips For Sheet Pan Bone In Chicken
- Pat the Chicken Dry: Removing surface moisture helps the chicken skin roast instead of steam.
- Give the Potatoes a Head Start: Those first 20 minutes help the potatoes become tender and develop golden edges.
- Keep the Skin Facing Up: Leaving the chicken skin exposed to the oven’s dry heat helps it become crisp.
- Leave Room on the Pan: Crowding traps steam, which can keep both the potatoes and chicken skin from browning.
- Use a Meat Thermometer: Chicken thigh sizes vary, so temperature is more reliable than cooking time alone.
Common Mistakes to Avoid
- Skipping the Potato Pre-Roast: Adding everything together can leave the potatoes underdone when the chicken is ready.
- Using Wet Chicken: Moisture left on the skin works against the crispy finish you want.
- Putting the Chicken Skin-Side Down: Keep the skin facing upward so it can brown and crisp in the oven.
- Overcrowding the Sheet Pan: Ingredients packed tightly together are more likely to steam than roast.
- Walking Away While Broiling: The skin can go from golden to burned quickly, so stay near the oven.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The potatoes need more cooking time than the chicken thighs. Giving them a 20-minute head start helps them become tender and golden without overcooking the chicken.
Yes, but boneless thighs generally cook faster. Add them later and check their internal temperature early to avoid overcooking.
Pat the chicken completely dry, keep the skin facing upward, and avoid overcrowding the pan. You can also broil briefly at the end for extra crispness.
Chicken is considered safely cooked when the thickest part reaches at least 165°F. Keep the thermometer away from the bone when checking the temperature.
How to Store
Refrigerator: Store leftovers in the refrigerator for up to 4 days.
Freezing: The chicken can be frozen for up to 3 months. Potatoes can change texture after freezing, so they’re best eaten fresh.
Reheating: Reheat the chicken and potatoes on a sheet pan in a 350°F oven until hot. The oven works better than the microwave when you want to bring back some crispness.
Serving Suggestions
This sheet pan chicken and potatoes already makes a hearty meal, but a few simple sides can round out the table. Add Crockpot Creamed Corn for something rich and creamy or Braised Collard Greens for a savory vegetable side. Warm Copycat Parmesan Oregano Bread is perfect for serving alongside everything.
More Chicken Dinner Recipes to Try
- KFC Bowl Casserole combines familiar comfort-food flavors in an easy family dinner.
- Crispy Baked Drumsticks give you juicy chicken with crispy skin without needing to fry anything.
- Longhorn Firecracker Chicken Wraps are packed with bold flavor for a fun lunch or dinner.
- Cheesy Chicken Rigatoni combines tender chicken, pasta, and plenty of cheese for a hearty meal.
- Marry Me Chicken Orzo brings chicken and tender orzo together for another satisfying dinner.
Sheet Pan Chicken Thighs and Potatoes
Equipment
- Large rimmed sheet pan
- Large Mixing Bowl
- Measuring spoons
- Tongs or spatula
- Paper towels
- instant read meat thermometer
- Parchment paper, optional
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 pounds baby potatoes halved
- 3 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Place the halved baby potatoes in a large bowl.
- Add 2 tablespoons olive oil, garlic powder, onion powder, paprika, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Toss until the potatoes are evenly coated with the oil and seasonings.
- Arrange the potatoes cut-side down on the prepared sheet pan, leaving space between them.
- Roast the potatoes for 20 minutes.
- While the potatoes roast, pat the chicken thighs dry with paper towels.
- Rub the chicken with the remaining 1 tablespoon olive oil. Season with the remaining ½ teaspoon salt, ¼ teaspoon black pepper, thyme, and red pepper flakes if using.
- Remove the sheet pan from the oven and turn the potatoes.
- Nestle the chicken thighs among the potatoes with the skin facing up.
- Return the sheet pan to the oven and roast for 25 to 30 minutes. The chicken should reach at least 165°F internally, and the potatoes should be tender.
- For additional browning, broil for 1 to 2 minutes. Watch closely so the chicken skin doesn’t burn.
- Remove the pan from the oven and let the chicken rest for 5 minutes.
- Sprinkle the chicken and potatoes with fresh parsley and serve warm.
Notes
- Choose Similar-Sized Thighs: Chicken pieces that are close in size will finish cooking at roughly the same time.
- Use a Rimmed Sheet Pan: The raised edges catch the chicken juices and keep them from dripping into the oven.
- Trim Excess Skin: Cut away large pieces of skin hanging beyond the thighs so they don’t create excessive grease on the pan.
- Position the Pan in the Center: The middle oven rack gives the chicken and potatoes more even heat during roasting.
- Warm the Serving Platter: A warm platter helps keep the chicken and potatoes hot while everyone gets to the table.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.