Sheet Pan Roasted Chicken Thighs and Potatoes -

3.75 from 8 votes

Sheet Pan Roasted Chicken Thighs and Potatoes

This 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!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: Roasted Chicken Thighs, Sheet Pan DInners, Whole30 Chicken Thighs

Servings:

Calories: 422kcal

Author: Valerie Skinner

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.

Notes

For extra crispy chicken skins, place the baking sheet under a preheated broiler for 2 to 3 minutes.

Nutrition