Sheet Pan Chicken Thighs and Potatoes
Sheet pan chicken thighs and potatoes make an easy one-pan dinner with juicy bone-in chicken, crispy skin, and golden seasoned potatoes. The potatoes get a head start in the oven before the chicken joins the pan, so everything finishes tender and perfectly roasted.
Servings: 6 Servings
Calories: 500kcal
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.
Nutrition
Serving: 1Serving | Calories: 500kcal | Carbohydrates: 28g | Protein: 27g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 511mg | Potassium: 962mg | Fiber: 4g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 3mg