Sheet Pan Chicken and Potatoes (Printable version)

Crispy chicken thighs roasted with halved baby potatoes, garlic and rosemary for an easy, flavorful weeknight meal.

# What you'll need:

→ Meats

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

→ Vegetables

02 - 1.5 pounds baby potatoes, halved
03 - 1 medium 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

# Directions:

01 - Preheat the oven to 425°F.
02 - Line a large baking sheet with parchment paper or lightly grease the surface.
03 - Combine potatoes, red onion, carrots, and garlic in a large mixing bowl. Toss with half the olive oil, half the salt, black pepper, rosemary, thyme, and paprika until evenly coated.
04 - Spread the seasoned vegetables in an even layer over 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 the vegetables.
06 - Roast for 40 minutes, or until the chicken skin is golden and potatoes are fork-tender. For crispier 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. Sprinkle with chopped parsley before serving, if desired.

# Expert Tips:

01 -
  • No juggling pans or sink full of dishes—just one sheet and done.
  • The flavors are cozy and bright, and the leftovers (if you have any) taste even better the next day.
02 -
  • Crowding the pan is a rookie mistake—the potatoes will steam instead of crisp.
  • Broiling the last two minutes gives the chicken irresistible restaurant-level skin.
03 -
  • If the chicken skin isn’t crisping, move the pan to the top rack for the last minutes.
  • Letting the chicken rest before serving keeps it moist and juicy every time.

Go back