Sheet Pan Chicken and Potatoes (Print Version)
Juicy roasted chicken thighs and crispy baby potatoes with herbs and garlic, baked together for an easy weeknight meal.
# What You'll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 pounds baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 2 carrots, sliced into thick coins
05 - 4 cloves garlic, smashed
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon paprika
→ Optional Garnish
12 - Fresh parsley, chopped
# Steps:
01 - Preheat oven to 425°F.
02 - Line a large baking sheet with parchment paper or lightly grease with oil.
03 - In a large mixing bowl, combine halved potatoes, red onion wedges, carrot coins, and smashed garlic. Add half the olive oil, half the salt, black pepper, rosemary, thyme, and paprika. Toss until evenly coated.
04 - Spread the seasoned vegetables in a single, even layer on the prepared baking sheet.
05 - Rub chicken thighs with remaining olive oil, salt, pepper, rosemary, thyme, and paprika. Arrange chicken skin-side up on top of the vegetables.
06 - Roast in preheated oven for 40 minutes, until chicken skin is golden and potatoes are tender. For crispier chicken skin, broil for an additional 2 to 3 minutes if desired.
07 - Remove pan from oven and allow to rest for 3 to 5 minutes. Garnish with chopped fresh parsley before serving, if desired.
# Expert Tips:
01 -
- All the best, caramelized bits happen together in one pan—it’s like catching every golden edge in one bite.
- Cleanup is basically a breeze, especially on nights when you’d rather relax than scrub.
02 -
- Don’t skip patting the chicken dry—too wet and you’ll never get that golden crunch.
- Roasting on parchment avoids stuck-on potatoes, but skipping it means more flavor browns directly onto the tray (just soak the pan later).
03 -
- Broil at the end, watching closely, for that irresistible bubbling chicken skin.
- Let everything rest before serving so the juices settle back into the chicken and potatoes.