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
