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Easy Sheet Pan Chicken and Potatoes Recipe for a Delicious Dinner

Easy Sheet Pan Chicken and Potatoes

Juicy bone-in chicken thighs and crisp-edged baby potatoes roast together with garlic, paprika, oregano, lemon, and parsley. Starting the potatoes first helps everything finish tender and beautifully browned.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 thighs, 6-8 ounces each Bone-in, skin-on chicken thighs
  • 1 1/2 pounds, halved; quarter larger potatoes Baby potatoes
  • 2 1/2 tablespoons, divided Extra-virgin olive oil
Seasonings
  • 4 cloves, finely minced Garlic
  • 1 teaspoon, smoked or sweet Paprika
  • 1 teaspoon Dried oregano
  • 1 teaspoon, plus more for potatoes Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Finishing
  • 1 cut into wedges Lemon
  • 2 tablespoons, chopped, optional Fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or foil if desired, and preheat the empty pan for improved browning.
  2. Pat the chicken thighs thoroughly dry. Toss the halved potatoes with 1 1/2 tablespoons olive oil, half the garlic, paprika, oregano, about 1/2 teaspoon salt, and black pepper.
  3. Arrange the potatoes cut-side down on the hot sheet pan. Roast for 15 to 20 minutes.
  4. Rub the chicken thighs with the remaining olive oil and garlic. Season with the remaining salt and a little additional pepper.
  5. Add the chicken to the pan skin-side up, leaving space between the pieces. Roast for another 25 to 30 minutes, until the thickest part of the chicken reaches at least 165°F and the potatoes are tender.
  6. Broil for 1 to 3 minutes at the end if extra-crisp skin is desired, watching closely. Rest the chicken for about 5 minutes, then finish with parsley and lemon wedges.

Notes

Use a large sheet pan so the chicken and potatoes roast instead of steam. Chicken is safe at 165°F, though thighs are often more tender around 175-185°F. Refrigerate leftovers promptly and reheat until hot.