Description
Sheet Pan Chicken and Potatoes is a simple, one-pan meal that brings together crispy, juicy chicken thighs and golden, flavorful potatoes. Seasoned with garlic, herbs, and spices, this dish is easy to prepare, versatile, and perfect for weeknight dinners or meal prep. Minimal cleanup, maximum flavor!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby gold or Yukon potatoes, halved or quartered
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried Italian herbs
- Salt, to taste
- Black pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C).
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Pat the chicken thighs dry with paper towels.
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In a large bowl, toss the chicken thighs and potatoes with olive oil, garlic, paprika, Italian herbs, salt, and pepper.
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Arrange chicken thighs skin-side up on one side of a lined or greased sheet pan. Spread the potatoes on the other side in a single layer.
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Roast in the preheated oven for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
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Optional: Broil for an additional 2–3 minutes for extra crispiness.
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Let the chicken rest for a few minutes, then garnish with fresh herbs and serve.