sheet pan chicken and potatoes
This delicious and easy sheet pan chicken and potatoes recipe is a perfect option for a weeknight dinner. It's simple to prepare, requires minimal cleanup, and brings together tender chicken and perfectly roasted potatoes for a satisfying meal.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 oven mitt
Ingredients
- 4 pieces chicken thighs bone-in and skin-on
- 1.5 pounds baby potatoes halved or quartered
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 piece lemon sliced
- to taste optional fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the olive oil, garlic powder, paprika, thyme, salt, and black pepper. Whisk until well combined.
- Add the chicken thighs to the bowl and coat them thoroughly with the seasoning mixture.
- On a baking sheet, arrange the halved or quartered baby potatoes. Drizzle them with a bit of olive oil and sprinkle with salt and pepper. Toss to coat.
- Place the seasoned chicken thighs skin-side up on the same baking sheet, ensuring they are spaced out from the potatoes.
- Scatter lemon slices over the chicken and potatoes for added flavor.
- Place the baking sheet in the preheated oven and roast for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
You can customize this recipe by adding other vegetables such as carrots or green beans to the baking sheet.
For a spicier kick, add some red pepper flakes to the seasoning mixture.
Make sure to use a meat thermometer to ensure the chicken is cooked properly.