If you’re looking for a quick, easy, and mouth-watering dinner option, this Sheet Pan Chicken and Potatoes recipe is a perfect choice. With just a few ingredients and minimal preparation, you can have a hearty and delicious meal on the table in no time. This recipe combines juicy chicken thighs with tender, golden potatoes, all seasoned to perfection and roasted on a single sheet pan. It’s perfect for busy weeknights and is sure to become a family favorite.
Ingredients:
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halve
1 teaspoon garlic powder
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh rosemary sprigs
Lemon wedges
Instructions:
Preheat your oven: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to make cleanup easy.
Prepare the ingredients: In a large bowl, combine the chicken thighs and halved baby potatoes. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything together until the chicken and potatoes are evenly coated with the oil and seasonings.
Arrange on the baking sheet: Spread the chicken thighs and potatoes in a single layer on the prepared baking sheet. Ensure the chicken thighs are skin-side up to get that perfect crispy skin. Scatter fresh rosemary sprigs over the top for an added burst of flavor.
Roast to perfection: Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the potatoes are golden and tender.
Serve: Once done, remove from the oven and let it rest for a few minutes. Serve with lemon wedges for squeezing over the top, adding a fresh and tangy finish to the dish.
Serving Tips:
Garnish with Fresh Herbs:
Before serving, sprinkle some freshly chopped parsley or additional rosemary over the dish for a burst of color and flavor.
Pair with a Fresh Salad:
Complement the hearty chicken and potatoes with a light, refreshing salad. A simple green salad with a lemon vinaigrette pairs wonderfully.
Add a Sauce:
Serve with a side of garlic aioli or a yogurt-based dip for an extra layer of flavor.
Serve Family-Style:
Present the sheet pan directly on the table (on a trivet) for a rustic, family-style meal. Let everyone serve themselves, ensuring a fun and interactive dining experience.
Complete the Meal:
Add a loaf of crusty bread or dinner rolls to soak up any delicious juices from the chicken and potatoes.
Storage Tips:
Refrigeration:
Store any leftovers in an airtight container in the refrigerator. The chicken and potatoes will keep well for up to 3-4 days.
Freezing:
If you have a lot of leftovers, you can freeze them. Place the cooled chicken and potatoes in a freezer-safe container or bag, removing as much air as possible. They can be frozen for up to 3 months.
Reheating:
Oven: Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet and cover with foil. Heat for about 15-20 minutes or until warmed through.
Microwave: Place a portion of chicken and potatoes on a microwave-safe plate. Cover with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.
Stovetop: Reheat the potatoes in a skillet over medium heat, stirring occasionally. Add a splash of chicken broth or water to prevent them from drying out. For the chicken, cover the skillet with a lid to keep the moisture in and heat until warmed through.
Repurposing Leftovers:
Chicken Salad: Shred leftover chicken and mix with mayo, mustard, celery, and onion for a delicious chicken salad.
Hash: Chop the leftover potatoes and chicken, then sauté with onions and bell peppers for a quick hash. Top with a fried egg for a hearty breakfast or lunch.
Soup: Dice the chicken and potatoes and add to a pot of chicken broth along with some vegetables and herbs for a comforting soup.
Related Recipes:
FAQs:
Can I use boneless, skinless chicken thighs instead of bone-in, skin-on thighs?
Yes, you can use boneless, skinless chicken thighs. However, they may cook faster than bone-in, skin-on thighs, so check for doneness around the 25-30 minute mark. Using bone-in, skin-on thighs helps keep the chicken moist and adds extra flavor from the crispy skin.
Can I add other vegetables to the sheet pan?
Absolutely! This recipe is versatile and can accommodate a variety of vegetables. Carrots, bell peppers, Brussels sprouts, and green beans are great options. Just ensure that the vegetables are cut into similar sizes to ensure even cooking. Harder vegetables like carrots may need to be cut smaller or parboiled before roasting.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check this by inserting it into the thickest part of the thigh, avoiding the bone. The juices should also run clear when the chicken is pierced with a knife.
What can I use if I don’t have smoked paprika?
If you don’t have smoked paprika, you can substitute it with regular paprika for a milder flavor. For a bit of smokiness, you can add a dash of liquid smoke or use chipotle powder, which will also add a bit of heat. Adjust the amount to your taste preference.
Conclusion:
With just a few simple ingredients and easy steps, this Sheet Pan Chicken and Potatoes recipe is a fantastic option for anyone looking to create a delicious, home-cooked meal without spending hours in the kitchen. The crispy, juicy chicken paired with tender, flavorful potatoes is sure to please everyone at the table. Give it a try, and it might just become your new go-to weeknight dinner!
📖 Recipe:
Print
Sheet Pan Chicken and Potatoes
- Total Time: 45-50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Discover the ultimate weeknight dinner with our easy and delicious Sheet Pan Chicken and Potatoes recipe. Perfectly seasoned chicken thighs and tender baby potatoes are roasted to golden perfection on a single sheet pan. This simple yet flavorful meal requires minimal prep and cleanup, making it a family favorite. Ideal for those busy nights when you need a hearty and nutritious dinner without the hassle. Try this recipe today and enjoy a delightful, stress-free meal!
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh rosemary sprigs
Lemon wedges
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the chicken thighs and potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Arrange the chicken thighs and potatoes in a single layer on the prepared baking sheet.
- Scatter fresh rosemary sprigs over the top.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
- Serve with lemon wedges for squeezing over the top.
Notes
Ensure potatoes are cut into similar sizes for even cooking.
For extra crispy skin, broil for the last 2-3 minutes of cooking.
Add additional vegetables like carrots, bell peppers, or Brussels sprouts for variety.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
