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sheet pan chicken and potatoes

This delicious sheet pan chicken and potatoes recipe features juicy roasted chicken thighs and crispy potatoes, all seasoned with flavorful herbs. The simplicity of this dish makes it perfect for busy weeknights, and it requires minimal cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 520 kcal

Equipment

  • 1 large sheet pan
  • 1 mixing bowl
  • 1 cutting board
  • 1 measuring cup
  • 1 measuring spoon
  • 1 Aluminum foil optional

Ingredients
  

  • 4 pieces chicken thighs, bone-in, skin-on
  • 1.5 lbs baby potatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt
  • to taste pepper
  • fresh parsley for garnish optional

Instructions
 

  • Preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper or lightly grease it with cooking spray for easier cleanup.
  • In a mixing bowl, combine the olive oil, garlic powder, onion powder, thyme, paprika, salt, and pepper. Mix well to create the seasoning blend.
  • Add the chicken thighs to the bowl and coat them evenly with the seasoning mixture. Set aside for a few minutes to marinate.
  • In the same bowl, add the halved baby potatoes and toss them with any remaining seasoning.
  • Arrange the seasoned chicken thighs on one side of the prepared sheet pan. Place the seasoned potatoes on the other side, ensuring they are evenly spread out.
  • Bake in the preheated oven for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and tender.
  • Once done, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired.
  • Serve hot and enjoy your delicious sheet pan chicken and potatoes!

Notes

Feel free to add your favorite vegetables, like carrots or Brussels sprouts, to the sheet pan for a complete meal.
You can use chicken breasts instead of thighs, but adjust the cooking time, as breasts may cook faster.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.