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Sheet-Pan Chicken and Potatoes: A One-Pan Favorite

Sheet-Pan Chicken and Potatoes

Crisp bone-in chicken thighs roast with golden baby potatoes, red onion, garlic, and lemon for a comforting one-pan dinner. The potatoes get a head start so everything finishes tender and beautifully browned at the same time.
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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 or quartered Baby Yukon Gold or red potatoes
  • 1 small, cut into wedges Small red onion
  • 4 cloves, lightly crushed or minced Garlic cloves
  • 3 tablespoons, divided Extra-virgin olive oil
Seasonings
  • 1 teaspoon, divided, plus more as needed Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Dried oregano or Italian seasoning
Finishing Ingredients
  • 1 lemon, half sliced and half reserved for juice Lemon
  • 2 tablespoons, chopped, optional Fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Pat the chicken thighs very dry with paper towels, paying special attention to the skin.
  2. Toss the potatoes and red onion with 1 1/2 tablespoons olive oil, about 1/2 teaspoon kosher salt, the black pepper, paprika, and oregano. Spread them on a large rimmed sheet pan, arranging the potatoes cut-side down when possible.
  3. Roast the potatoes and onion for 20 minutes so the potatoes can begin browning and tenderizing before the chicken is added.
  4. Rub the chicken thighs with the remaining 1 1/2 tablespoons olive oil and season with the remaining salt. Add the thighs to the pan skin-side up with the garlic and lemon slices.
  5. Roast for another 25–30 minutes, until the chicken reaches at least 165°F in the thickest part and the potatoes are tender and browned. Chicken thighs are often especially tender at 175–185°F.
  6. Squeeze the reserved lemon half over the chicken and potatoes. Sprinkle with parsley, taste for seasoning, and serve hot from the pan.

Notes

Use a large rimmed sheet pan and avoid crowding it. An instant-read thermometer is the most reliable way to check doneness. For storage, refrigerate leftovers in a covered container and reheat in a 375°F oven until hot.