Roasted Chicken Thighs and Potatoes
This sheet pan Roasted Chicken Thighs and Potatoes recipe makes perfectly seasoned, fall-off-the-bone chicken thighs with crisp and tender potatoes -all on the same sheet pan. Great for busy weeknights!
Crisp and juicy perfectly seasoned chicken thighs with mouthwatering potatoes roasted to perfection on a single sheet pan? Yes, please. This quick and easy recipe makes a delicious one-pan dinner the whole family will love.
Believe it or not, this cozy dinner comes together with just 5 simple ingredients -chicken thighs, potatoes, olive oil, lemon juice and poultry seasoning!
That said, this sheet pan dinner is simple, flavorful and perfect for paleo and Whole30 lifestyles (if low carb/keto are more your thing, you can swap out the taters for a low carb veggie). The prep work is minimal, the dish tastes amazing and the clean up is super easy!
The secret to packing so much flavor into a recipe with so few ingredients? Well for starters, dark meat chicken is naturally more tender and flavorful than breasts.
To add to that, bone-in chicken thighs develop a deeper flavor especially when roasted with poultry seasoning. Made with a blend of thyme, sage, marjoram, rosemary, black pepper and nutmeg, poultry seasoning is a one-stop-shop to adding savory herbs and spices to food. Enjoy!
🥔 Ingredients You’ll Need
- Chicken Thighs (skin-on and bone-in) – Roasting chicken thighs with the bone results in richer, more succulent meaty flavor while the skins firm up and get crispy.
- Golden Potatoes (cut in quarters) – are perfect for roasting. You could also use fingerling potatoes, red potatoes, purple potatoes or a vibrant combination of each.
- Olive Oil – is the base of the poultry marinade.
- Lemon Juice – adds a bright, citrus-y flavor to this warm and comforting meal.
- Poultry Seasoning – The combination of herbs and spices in poultry seasoning adds savory, earthy and rustic flavors to food.
- Salt & Pepper – balances the citrus and savory flavors and enhances the flavor of the whole dish.
📖 How To Make Sheet Pan Chicken Thighs and Potatoes
This Whole30 sheet pan dinner feeds 4 to 6 people. Follow these easy steps to make this delicious oven-baked meal in no time.
1️⃣ Prepare oven and baking sheet:
Preheat oven to 400 degrees. Line a baking sheet with parchment-paper or a silicone baking sheet. Set aside.
2️⃣ Prep chicken thighs:
On a clean cutting board, blot the chicken thighs dry with a paper towel. Keeping skin intact, trim away any excess fat and skin. Season both sides of thighs with salt and pepper.
3️⃣ Make roasted chicken thigh marinade:
In a small bowl or measuring cup, whisk together olive oil, lemon juice, poultry seasoning, salt and pepper.
4️⃣ Assemble on baking sheet:
Transfer chicken thighs to the prepared baking sheet in a single spaced out layer. Arrange potatoes around and on top of the chicken thighs. Pour the marinade on top of the potatoes and chicken thighs, distributing evenly.
5️⃣ Bake:
Bake the chicken thighs and potatoes for 45 minutes, flipping the potatoes halfway through. The chicken is cooked once the internal temperature reaches 165 degrees and the juices run clear. Enjoy.
For extra crispy chicken skins, place the baking sheet under a preheated broiler for 2 to 3 minutes.
👩🏻🍳 Chef’s Tips
Be sure to cut the potatoes into the same size and shape, so they cook evenly.
Stretch the skin a bit, so you can spoon a little bit of the marinade under the skin to infuse more flavor.
If you can, let the chicken and potatoes marinate in the poultry marinade for 30 minutes before roasting.
Arrange the potatoes around and on top of the thighs (not underneath), so they cook and crisp evenly.
🔀 Variations
You can use boneless, skinless chicken thighs or breasts instead of bone-in thighs. You’ll need to adjust the cook time. Start checking for doneness around 30 and 35 minutes. You may need to remove the chicken from the oven before the potatoes and set it aside, so they do not burn while the potatoes finish roasting.
Feel free to adjust the seasonings and flavors to your liking – Greek seasoning, Italian seasoning, Cajun seasoning, capers, lemon zest, etc.
Fresh herbs and lemon – Mix dill, parsley, oregano rosemary, tarragon, etc. in with the the marinade. Garnish with fresh parsley, lemon slices and zest before serving.
Add vegetables. Along with the thighs and potatoes, you can add carrot, brussels sprouts, onion, parsnip, fennel, mushrooms, cauliflower, asparagus, celery, etc.
🍴What to Serve with Roasted Chicken Thighs and Potatoes In Oven
Delicious roasted chicken thighs and potatoes is a meal on it’s own. Try one of these easy side dish recipes to add to your healthy meal:
Low Carb Roasted Chicken Thighs with Vegetables
The chicken thighs and poultry marinade are inherently low carb. All you need to do to make this a low carb and keto dinner is swap the potatoes out for low carb veggies like cauliflower, broccoli, green beans, mushrooms or asparagus. Yum!
♻️ Storing & Freezing
Storing: First, let chicken and potatoes reach room temperature. Then, store in a shallow airtight container in the fridge for 3 to 4 days.
Freezing: Freeze roasted chicken thighs and potatoes in a shallow freezer-safe container for 3 to 4 months.
❔FAQ
400 degrees is recommended. Baking chicken thighs at a higher temperature helps brown and crisp up the outer-layer of skin while locking in the moisture and tenderizing the dark meat as it roasts.
No, you do not need to flip thighs. You should always bake chicken thighs with the skin facing up. If thighs are baked skin-side-down the skin will get slimy and soggy.
Potatoes that are high in starch like yukon gold, yellow potatoes, fingerlings, red potatoes and purple potatoes are great for roasting.
It’s better to roast chicken thighs uncovered. The skin does what covering the thighs with a lid would do which is lock in the moisture so the meat essentially steams and doesn’t dry out when cooked at higher temperature.
More Chicken Dinner Recipes
Air Fryer Hibachi Chicken & Vegetables
Slow Cooker Butter Chicken
Sheet Pan Chicken Thighs with Vegetables
Chicken Pot Pie
Sheet Pan Roasted Chicken Thighs and Potatoes
Ingredients
- 6 chicken thighs skin-on, bone-in
- 1 ½ pounds golden potatoes quartered
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons poultry seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment-paper or a silicone baking sheet. Set aside.
- On a clean cutting board, blot the chicken thighs dry with a paper towel. Keeping skin intact, trim away any excess fat and skin. Season both sides of thighs with salt and pepper.
- In a small bowl or measuring cup, whisk together olive oil, lemon juice, poultry seasoning, salt and pepper.
- Transfer chicken thighs to the prepared baking sheet in a single spaced out layer. Arrange potatoes around and on top of the chicken thighs. Pour the marinade on top of the potatoes and chicken thighs, distributing evenly.
- Bake the chicken thighs and potatoes for 45 minutes, flipping the potatoes halfway through. The chicken is cooked once the internal temperature reaches 165 degrees and the juices run clear. Enjoy.
