Sheet Pan Chicken And Potatoes (Printable)
Juicy roasted chicken thighs and crispy potatoes with herbs and roasted veggies, baked together on one sheet pan.
# What You’ll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 pounds baby potatoes, halved
03 - 1 medium red onion, cut into wedges
04 - 2 large 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 - Chopped fresh parsley, for serving
# Directions:
01 - Set the oven to 425°F and allow it to fully preheat.
02 - Line a large baking sheet with parchment paper or lightly grease with oil.
03 - In a large mixing bowl, combine halved potatoes, onion wedges, carrot coins, and smashed garlic. Drizzle with half the olive oil, then season with half of the salt, pepper, rosemary, thyme, and paprika. Toss well to coat evenly.
04 - Spread the seasoned vegetables in an even layer on the prepared baking sheet.
05 - Rub chicken thighs with the remaining olive oil, salt, pepper, rosemary, thyme, and paprika. Arrange chicken pieces skin-side up on top of the vegetables.
06 - Roast for 40 minutes until the chicken skin is golden and the potatoes are tender. If desired, broil for 2 to 3 minutes for extra-crispy skin.
07 - Remove the sheet from the oven and let the chicken rest for 3 to 5 minutes. Sprinkle with chopped fresh parsley before serving, if desired.
# Expert Advice:
01 -
- No one needs to know you only used one pan for this knockout dinner.
- The crispy chicken skin and golden potatoes are irresistible, and cleanup is almost suspiciously quick.
02 -
- The one time I rushed and crammed everything together, I ended up with soggy potatoes—crowding the tray is a rookie mistake.
- Letting the chicken sit on top of the vegetables guarantees juicy meat and the best crispy skin—never bury it under the veggies.
03 -
- Use a metal baking sheet for a better potato crust; glass or ceramic can make them steam.
- A short broil at the end makes all the difference for extra-crispy skin—just keep an eye on it!