Sheet Pan Chicken and Potatoes (Printable)
One-pan roast of chicken thighs and baby potatoes seasoned with rosemary, thyme, garlic, and olive oil.
# What You’ll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 lbs 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
# How To Make:
01 - Preheat oven to 425°F.
02 - Line a large baking sheet with parchment paper or grease lightly.
03 - Combine potatoes, red onion, carrots, and garlic in a large bowl. Toss with half the olive oil, half the salt, black pepper, rosemary, thyme, and paprika until vegetables are evenly coated.
04 - Spread seasoned vegetables in an even layer on the prepared baking sheet.
05 - Rub chicken thighs with the remaining olive oil, salt, black pepper, rosemary, thyme, and paprika. Place chicken thighs skin-side up on top of vegetables.
06 - Roast for 40 minutes, or until chicken skin is golden and potatoes are fork-tender. For extra crispy skin, broil for 2 to 3 minutes if desired.
07 - Remove baking sheet from oven and let rest for 3 to 5 minutes. Garnish with chopped parsley before serving as desired.
# Expert Advice:
01 -
- Crispy chicken skin and tender potatoes all in one pan saves on both effort and dishes.
- The flavor from the roasted herbs and garlic always surprises people with how much depth comes from so few ingredients.
02 -
- If you pile too many vegetables together, they steam instead of roast—I learned this the hard way with soggy potatoes.
- Letting the chicken rest before serving keeps every bite juicy and tender, no matter how hungry you are.
03 -
- Drying chicken skin with paper towels before roasting is the real secret to a loud, shattering crunch.
- Rotating the pan halfway through cooking helps every corner brown evenly, so no piece feels left out.