Chicken and Potatoes from the Baking Sheet: A Simple and Delicious Family Recipe
Juicy chicken thighs and crispy golden potatoes roasted together on one baking sheet with garlic, herbs, and lemon for an easy weeknight meal with minimal cleanup.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 3-4 servings 1x
- Category: Main Course
- Method: Sheet Pan
- Cuisine: American
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes (halved)
- 3 tbsp olive oil (divided)
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme leaves
- 4 garlic cloves (minced)
- 1 lemon (sliced)
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- Fresh parsley (for garnish)
Instructions
- Prep: Preheat oven to 425°F (220°C). Line baking sheet with foil or parchment.
- Season potatoes: Toss potatoes with 2 tbsp oil, half the herbs, garlic, salt, pepper, and onion powder. Spread on sheet.
- Roast potatoes: Bake 15 minutes while prepping chicken.
- Season chicken: Pat chicken dry. Rub with remaining oil, paprika, and herb mixture. Lift potatoes and place chicken skin-side up on sheet.
- Roast together: Bake 25-30 minutes until chicken reaches 165°F and potatoes are tender.
- Finish: Add lemon slices last 5 minutes. Garnish with parsley before serving.
Notes
- For crispier skin, broil last 2-3 minutes
- Substitute sweet potatoes or carrots for variety
- Add broccoli or green beans last 10 minutes
- Use leftover herbs/stems under chicken for aroma
- Drizzle with pan juices before serving
Nutrition
- Serving Size: 2 thighs + potatoes
- Calories: 520
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 165mg
