Sheet Pan Chicken Thighs and Potatoes
A hearty classic that combines crispy-skinned chicken thighs with perfectly roasted potatoes and onions, all on one sheet pan for a simple, comforting, and complete dinner with minimal cleanup.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Resting Time 5 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 4 servings
Calories 420 kcal
Chicken and Vegetables
- 2 pounds chicken thighs bone-in, skin-on (6-8 thighs)
- 1.5 pounds baby potatoes halved (Yukon gold or red potatoes)
- 1 large red onion cut into wedges
- 4 cloves garlic minced
Seasonings
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 lemon juiced
- 1 tablespoon Dijon mustard optional, for extra tanginess
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
Pat the chicken thighs completely dry with paper towels. In a large bowl, combine chicken thighs with 1.5 tablespoons olive oil, minced garlic, half the herbs, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Massage the seasonings into the chicken, ensuring each piece is well coated. Let sit for 5-10 minutes.
In another bowl, toss halved potatoes and onion wedges with the remaining olive oil, herbs, salt, and pepper. Add optional Dijon mustard at this stage if using.
Arrange seasoned potatoes and onions on the sheet pan in a single layer. Leave space in the center for the chicken thighs. Place chicken thighs skin-side up in the center of the pan, ensuring they don't overlap.
Place the sheet pan in the preheated oven and roast for 35-40 minutes, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender. For extra crispy skin, switch to the broiler setting for the final 2-3 minutes, watching carefully to prevent burning.
Remove from oven and let rest for 5 minutes. Squeeze fresh lemon juice over the entire pan just before serving. Garnish with additional fresh herbs if desired.
For a lighter version, use skinless chicken thighs to reduce fat. You can also replace half the potatoes with cauliflower florets or Brussels sprouts to lower carbs and increase fiber.
Avoid overcrowding your pan—this leads to steaming rather than roasting, resulting in soggy vegetables and rubbery chicken skin.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use a 350°F oven for 10-15 minutes rather than microwaving.
Calories: 420kcalCarbohydrates: 27gProtein: 32gFat: 21gSaturated Fat: 5gCholesterol: 145mgSodium: 680mgPotassium: 820mgFiber: 3gSugar: 2gVitamin A: 350IUVitamin C: 35mgCalcium: 45mgIron: 2.5mg
Keyword Chicken Thighs, Sheet Pan Dinner, One Pan Meal, Roasted Chicken, Roasted Potatoes