Sheet Pan Chicken And Potatoes (Printable)

Roasted chicken thighs and crispy baby potatoes with garlic and herbs, cooked together on one pan for a simple, satisfying dinner.

# What You 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine baby potatoes, red onion, carrots, and garlic. Toss with half of the olive oil, half the salt, black pepper, rosemary, thyme, and paprika until well coated.
03 - Spread seasoned vegetables evenly on the prepared baking sheet.
04 - Rub chicken thighs with remaining olive oil, salt, black pepper, rosemary, thyme, and paprika.
05 - Place chicken thighs skin-side up on top of the arranged vegetables.
06 - Roast in the oven for 40 minutes, or until the chicken skin is golden and potatoes are fork-tender. For crispier skin, broil for an additional 2–3 minutes if desired.
07 - Remove from oven and allow to rest for 3–5 minutes. Sprinkle with chopped parsley before serving if desired.

# Expert Suggestions:

01 -
  • There's barely any cleanup, making your evening so much sweeter after dinner.
  • The chicken comes out juicy while the potatoes gather all the herby flavor—it's the definition of comfort food that practically cooks itself.
02 -
  • If you overcrowd the pan, everything steams instead of browning—you'll lose that amazing crispy texture.
  • I discovered that letting the chicken rest is crucial; cutting in too early makes you lose all the juices.
03 -
  • Check on the potatoes at 30 minutes—if your oven runs hot, they can brown quickly in some spots.
  • Let the chicken marinate in the oil and spices for an hour (or overnight) if you want deeper flavor without extra effort.

Return