Description
This comforting sheet pan chicken and potatoes recipe brings together juicy, flavorful chicken thighs and crispy roasted baby potatoes for an easy, one-pan dinner everyone will love.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes (red or gold)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) for crisp, golden edges.
- Toss potatoes in a large bowl with olive oil, garlic, oregano, paprika, salt, and pepper. Spread them on a sheet pan, leaving space for the chicken.
- Rub chicken thighs with leftover oil mixture and place them among the potatoes.
- Roast for 35-40 minutes, or until chicken reaches 165°F (75°C) and potatoes are tender and browned.
- For crispier chicken skin, broil for the last 3-5 minutes, watching closely.
- Remove from oven, garnish with parsley, and let rest for 5 minutes before serving.
Notes
Don’t overcrowd the pan — space allows everything to roast rather than steam. Let the chicken rest to keep it juicy. Add lemon zest for brightness or chili flakes for heat. Can be prepped in advance by marinating the chicken a few hours ahead. Doubles well using two sheet pans for larger groups.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken, potatoes, sheet pan, dinner, easy recipe