Sheet Pan Chicken and Potatoes (Printable Version)

Succulent chicken roasted with vegetables and herbs on a single sheet pan for an effortless weeknight dinner.

# What You'll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1.5 lbs baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 1 red bell pepper, cut into strips

→ Marinade & Seasoning

05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice
07 - 4 garlic cloves, minced
08 - 2 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1/2 tsp crushed red pepper flakes
12 - 1 tsp kosher salt
13 - 1/2 tsp black pepper

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges, for serving

# Step-by-Step:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Whisk together olive oil, lemon juice, garlic, smoked paprika, oregano, thyme, red pepper flakes, salt, and black pepper in a large bowl.
03 - Add chicken thighs to the bowl and toss to coat. Let marinate for 5-10 minutes while preparing vegetables.
04 - Arrange halved potatoes, onion wedges, and bell pepper strips on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat and spread into an even layer.
05 - Nestle the marinated chicken thighs, skin-side up, among the vegetables. Spoon any remaining marinade over the chicken and potatoes.
06 - Roast for 35-40 minutes until chicken is golden and cooked through to internal temperature of 165°F and potatoes are crisp-tender.
07 - Broil for 2-3 minutes for extra crispy skin, if desired.
08 - Remove from oven, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • The cleanup is so minimal you might feel like youre cheating at dinner
  • Everything cooks together so the vegetables taste like they've been basking in chicken juices for hours
  • The marinade does double duty as a sauce that caramelizes beautifully in the oven
02 -
  • Crowding the pan will steam everything instead of roasting it, so use your largest baking sheet or split between two
  • That 5 minute marinating time while you chop vegetables actually makes a huge difference in flavor penetration
  • Letting the chicken rest for just 5 minutes after removing it from the oven keeps all those juices inside where they belong
03 -
  • Pat the chicken skin dry before tossing it in the marinade for the crispiest skin possible
  • Let the baking sheet cool slightly before moving it so the juices don't run everywhere

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