Sheet Pan 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!
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.
📖 How To Make Sheet Pan Chicken Thighs and Potatoes
This 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.
🔀 Customize It
- 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:
♻️ 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.
Check Out These 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.
