Sheet Pan Chicken And Potatoes (Printable Version)
Roasted chicken thighs and crispy baby potatoes with rosemary, thyme, garlic and onions for an easy weeknight dinner.
# What You'll 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, for serving
# Step-by-Step:
01 - Preheat the oven to 425°F (220°C).
02 - Line a large baking sheet with parchment paper or lightly grease it.
03 - In a large bowl, combine halved baby potatoes, red onion wedges, carrot coins, and smashed garlic. Toss with half the olive oil, salt, black pepper, rosemary, thyme, and paprika until evenly coated.
04 - Spread the seasoned vegetables in an even layer on the prepared baking sheet.
05 - Rub chicken thighs with remaining olive oil, salt, black pepper, rosemary, thyme, and paprika. Place the chicken skin-side up on top of the vegetables.
06 - Roast for 40 minutes, or until chicken skin is golden and potatoes are fork-tender. For extra-crispy skin, broil for an additional 2 to 3 minutes if desired.
07 - Remove the pan from the oven and let rest for 3 to 5 minutes. Garnish with chopped parsley before serving, if desired.
# Expert Advice:
01 -
- Almost no dishes to wash: it all happens on one pan, so cleanup is practically a victory lap.
- The chicken gets incredibly juicy while the potatoes develop these golden, irresistible edges—it’s no wonder I keep making it.
02 -
- If you overcrowd the pan, everything will steam instead of roast—leave some breathing room between veggies.
- Chicken skin only crisps if you avoid covering it with sauce or vegetables; always arrange pieces skin-side up.
03 -
- Always use a metal sheet pan if you can—the extra heat makes the potatoes golden and crisp.
- If you’re short on time, preheat the pan in the oven before adding the veggies and chicken for instant sizzle.