Sheet Pan Chicken and Potatoes
A streamlined, one-pan masterpiece that combines the comforting flavors of a traditional Sunday roast with modern convenience. This Sheet Pan Chicken and Potatoes dish is easy to prepare, healthy, and perfect for busy families.
Ingredients
- 1.5 - 2 lbs bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved or quartered
- 3 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary, finely chopped
- 3 sprigs fresh thyme, leaves removed from stems
- 4 cloves garlic, minced or pressed
- 1 large lemon, zested and sliced into rounds
- 1 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- Wash the baby potatoes, pat them dry, and cut them into halves or quarters. Place them in a large mixing bowl.
- Drizzle half of the olive oil over the potatoes, add half of the minced garlic, half of the herbs, and a generous pinch of salt and pepper. Toss well and spread them out on the baking sheet.
- Pat the chicken thighs dry with paper towels. Rub the remaining olive oil, garlic, herbs, lemon zest, and paprika over and under the skin of the chicken.
- Place the chicken thighs onto the baking sheet among the potatoes and add the lemon slices around the chicken.
- Roast in the oven for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden brown.
- Let the chicken rest for 5 minutes before serving.
Notes
Ensure to dry the potatoes thoroughly after washing to achieve crispiness. Do not overcrowd the pan to avoid steaming. Use a meat thermometer for perfect chicken.