Description
This Sheet Pan Baked Chicken and Potatoes recipe is a simple, flavorful one-pan dinner perfect for a busy weeknight. Juicy bone-in, skin-on chicken thighs are seasoned with a fragrant blend of garlic, onion, smoked paprika, and Italian herbs, then roasted alongside tender Yukon Gold potatoes. The fresh poultry herb mix adds a bright, aromatic finish. Everything comes together on a single sheet pan for easy prep and cleanup, delivering crispy-skinned chicken with perfectly roasted potatoes in about 50 minutes.
Ingredients
Scale
Main Ingredients
- 1 pound Yukon Gold potatoes (peeled if desired)
- 6-8 bone-in, skin-on chicken thighs
Seasonings and Oil
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
Herbs
- 1 package poultry fresh herb mix (rosemary, sage, thyme)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even roasting.
- Prepare Potatoes and Chicken: Cut the Yukon Gold potatoes lengthwise into quarters (or eighths if large). Arrange them on a large rimmed baking sheet along with the chicken thighs. Lining the pan with foil is optional for easier cleanup.
- Season Everything: Use your hands to coat the chicken and potatoes evenly with the olive oil and lemon juice. Sprinkle on the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Toss well to combine. Then scatter the poultry herb mix over the chicken and potatoes, chopping some herbs and leaving others whole for added flavor and aroma.
- Bake to Perfection: Roast in the preheated oven for 30-40 minutes, or until the chicken is fully cooked and the potatoes are tender. Cooking time varies slightly depending on the size of the chicken thighs.
- Crisp the Skin: If desired, switch your oven to broil for a few minutes at the end of cooking to crisp up the chicken skin and potatoes, keeping a close watch to prevent burning. Remove from oven and let rest briefly before serving.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and juicy texture.
- Yukon Gold potatoes are preferred for their creamy texture and even roasting.
- Chopping some of the fresh herbs while leaving some sprigs whole adds texture and aroma.
- Baking at 400°F ensures the chicken cooks through while getting crispy skin.
- Broiling at the end is optional but recommended for extra crispiness.
- Line your baking sheet with foil or parchment paper for easier cleanup.
