![- 4 bone-in chicken thighs, skin-on - 1 pound baby potatoes, halved - 2 tablespoons olive oil The main ingredients for this dish are simple yet flavorful. Chicken thighs give juicy meat with crispy skin. The baby potatoes add a nice texture and soak up all the tasty juices. Olive oil helps everything cook evenly and adds richness. - 1 tablespoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - Salt and black pepper, to taste Seasonings bring life to your food. Garlic powder gives a nice kick. Smoked paprika adds warmth and depth. Dried rosemary and thyme add an earthy flavor. Donāt forget salt and pepper to enhance all the tastes. - 1 lemon, sliced - Fresh parsley, for garnish Lemon slices brighten the dish with freshness. They add a zesty touch that pairs well with chicken. Fresh parsley adds color and a hint of herbal flavor. It makes your meal look great, too! For the complete recipe, check out the [Full Recipe]. Preheating the oven Start by preheating your oven to 425Ā°F (220Ā°C). This step is key for a crisp finish. A hot oven helps cook the chicken and potatoes evenly. Coating the potatoes In a large bowl, mix the halved baby potatoes with 2 tablespoons of olive oil. Add 1 tablespoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried rosemary, and 1 teaspoon of dried thyme. Sprinkle in salt and pepper to taste. Toss everything until the potatoes are well coated. This adds flavor and helps them roast nicely. Arranging ingredients Take a large sheet pan and arrange the seasoned potatoes in a single layer. Make sure to leave some space in the middle for the chicken. This allows all ingredients to cook well without steaming. Seasoning the chicken Pat the chicken thighs dry with paper towels. This step is important for crispy skin. Season both sides generously with salt and pepper. Place the chicken thighs, skin side up, in the center of the pan among the potatoes. Drizzle a little olive oil over the chicken for extra flavor. You can sprinkle more herbs if you like. Cooking time and temperature Slide the sheet pan into your preheated oven. Bake for about 40-45 minutes. The chicken should be golden brown and reach an internal temperature of 165Ā°F (75Ā°C). The potatoes should be tender when pierced with a fork. Tips for achieving crispy skin For even crispier skin, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning. This extra step makes a big difference in texture. Now, youāre ready to enjoy a flavorful and easy dinner! For more detailed instructions, check the Full Recipe. To achieve crispy skin on your chicken, start by patting the chicken dry with paper towels. This removes moisture and helps the skin crisp up in the oven. Season the chicken well with salt and pepper. You can also drizzle a little olive oil over the skin for extra flavor and crispness. For best results, use bone-in, skin-on chicken thighs. They stay juicy and flavorful. The tenderness of your potatoes depends on size and type. Baby potatoes are great because they cook evenly and stay firm. Halving them allows the edges to crisp up nicely. If you want a different flavor, try using Yukon Gold or red potatoes. These varieties add a creamy texture. Remember to coat them well in the seasoning mix for the best taste. To elevate your dish, add a mix of herbs and spices. Rosemary and thyme are classic choices that pair well with chicken and potatoes. You can also experiment with garlic powder or smoked paprika for a smoky kick. Adding vegetables like carrots or bell peppers can create a colorful dish and boost nutrition. Toss them into the mix for a tasty twist. For the full recipe on this delightful dish, check out the full recipe. {{image_2}} You can easily change the protein in this dish. If you want to skip chicken, try pork chops or salmon. Both cook well on a sheet pan and bring nice flavors. For chicken lovers, using different cuts is great, too. Boneless chicken thighs or breasts work well. Just adjust the cooking time based on the thickness. Boneless cuts cook faster, so keep an eye on them. If you want a meat-free meal, tofu is a perfect swap. Press the tofu to remove excess moisture. Then, cut it into cubes and season well. You can also add seasonal vegetables like bell peppers, zucchini, or carrots. Mix them with the same herbs for a tasty dish. This makes the meal colorful and full of nutrition. To enhance flavor, try different marinades. A simple mix of soy sauce and honey can add a sweet and salty taste. You can also use mustard or barbecue sauce for a smoky profile. Cooking with citrus like lime or orange gives a fresh twist. Just squeeze some juice over the chicken before baking. This helps brighten the dish and adds depth. For more ideas, check out the Full Recipe for inspiration. To keep your Sheet Pan Chicken and Potatoes fresh, store leftovers right away. Let them cool for about 30 minutes first. Use airtight containers to prevent moisture loss. Glass or plastic containers work well. Label them with the date to track freshness. This meal lasts up to three days in the fridge. You can reheat your leftovers in the oven or the microwave. The oven gives the best results. Preheat it to 350Ā°F (175Ā°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes. This method keeps the chicken crispy. If you use the microwave, heat for 2-3 minutes. Check to avoid drying it out. Add a little water or broth to keep it moist. Freezing is a great way to save leftovers. Place chicken and potatoes in freezer-safe bags. Remove as much air as possible before sealing. You can freeze them for up to three months. To thaw, move them to the fridge overnight. Reheat them the same way as above. If they seem dry, add a splash of broth. Enjoy your delicious meal even later! Sheet pan chicken and potatoes can last about three to four days in the fridge. To keep it fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Always check for any off smells before eating leftovers. Yes, you can use boneless chicken thighs! Just adjust the cooking time. Boneless thighs cook faster, so aim for about 25-30 minutes in the oven. Check that the internal temperature reaches 165Ā°F (75Ā°C). This ensures your chicken is safe to eat. Adding vegetables can boost flavor and nutrition. Try carrots, bell peppers, or green beans. Cut them into similar sizes as the potatoes for even cooking. You can mix and match based on what you have at home. This dish is versatile and can be tailored to your taste! This blog post covers everything you need to know about making sheet pan chicken and potatoes. Youāve learned about the key ingredients, perfect cooking methods, and tips for the best results. Donāt forget, you can experiment with different proteins and veggies to customize your dish. With proper storage and reheating, your leftovers will taste almost as good as the first time. Enjoy making this easy meal that brings flavor and comfort to your table!](https://toastedrecipes.com/wp-content/uploads/2025/07/6c2f916e-3af8-4a1b-a370-da99494bf5b1.webp)
Looking for a simple yet delicious dinner idea? Try my Sheet Pan Chicken and Potatoes recipe! This dish combines juicy chicken thighs, tender baby potatoes, and a mix of savory spices that make your taste buds dance. It’s perfect for busy nights when you want something quick but packed with flavor. Stick around as I guide you through every step to create this scrumptious, one-pan meal!
Ingredients
Main Ingredients
– 4 bone-in chicken thighs, skin-on
– 1 pound baby potatoes, halved
– 2 tablespoons olive oil
The main ingredients for this dish are simple yet flavorful. Chicken thighs give juicy meat with crispy skin. The baby potatoes add a nice texture and soak up all the tasty juices. Olive oil helps everything cook evenly and adds richness.
Seasonings
– 1 tablespoon garlic powder
– 1 teaspoon smoked paprika
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– Salt and black pepper, to taste
Seasonings bring life to your food. Garlic powder gives a nice kick. Smoked paprika adds warmth and depth. Dried rosemary and thyme add an earthy flavor. Don’t forget salt and pepper to enhance all the tastes.
Garnishes
– 1 lemon, sliced
– Fresh parsley, for garnish
Lemon slices brighten the dish with freshness. They add a zesty touch that pairs well with chicken. Fresh parsley adds color and a hint of herbal flavor. It makes your meal look great, too!
For the complete recipe, check out the [Full Recipe].
Step-by-Step Instructions
Preparation
Preheating the oven
Start by preheating your oven to 425°F (220°C). This step is key for a crisp finish. A hot oven helps cook the chicken and potatoes evenly.
Coating the potatoes
In a large bowl, mix the halved baby potatoes with 2 tablespoons of olive oil. Add 1 tablespoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried rosemary, and 1 teaspoon of dried thyme. Sprinkle in salt and pepper to taste. Toss everything until the potatoes are well coated. This adds flavor and helps them roast nicely.
Assembling the Sheet Pan
Arranging ingredients
Take a large sheet pan and arrange the seasoned potatoes in a single layer. Make sure to leave some space in the middle for the chicken. This allows all ingredients to cook well without steaming.
Seasoning the chicken
Pat the chicken thighs dry with paper towels. This step is important for crispy skin. Season both sides generously with salt and pepper. Place the chicken thighs, skin side up, in the center of the pan among the potatoes. Drizzle a little olive oil over the chicken for extra flavor. You can sprinkle more herbs if you like.
Baking Process
Cooking time and temperature
Slide the sheet pan into your preheated oven. Bake for about 40-45 minutes. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). The potatoes should be tender when pierced with a fork.
Tips for achieving crispy skin
For even crispier skin, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning. This extra step makes a big difference in texture.
Now, you’re ready to enjoy a flavorful and easy dinner! For more detailed instructions, check the Full Recipe.
Tips & Tricks
Perfecting the Chicken
To achieve crispy skin on your chicken, start by patting the chicken dry with paper towels. This removes moisture and helps the skin crisp up in the oven. Season the chicken well with salt and pepper. You can also drizzle a little olive oil over the skin for extra flavor and crispness. For best results, use bone-in, skin-on chicken thighs. They stay juicy and flavorful.
Cooking Potatoes to Perfection
The tenderness of your potatoes depends on size and type. Baby potatoes are great because they cook evenly and stay firm. Halving them allows the edges to crisp up nicely. If you want a different flavor, try using Yukon Gold or red potatoes. These varieties add a creamy texture. Remember to coat them well in the seasoning mix for the best taste.
Enhancing Flavor
To elevate your dish, add a mix of herbs and spices. Rosemary and thyme are classic choices that pair well with chicken and potatoes. You can also experiment with garlic powder or smoked paprika for a smoky kick. Adding vegetables like carrots or bell peppers can create a colorful dish and boost nutrition. Toss them into the mix for a tasty twist. For the full recipe on this delightful dish, check out the full recipe.
Variations
Different Protein Options
You can easily change the protein in this dish. If you want to skip chicken, try pork chops or salmon. Both cook well on a sheet pan and bring nice flavors. For chicken lovers, using different cuts is great, too. Boneless chicken thighs or breasts work well. Just adjust the cooking time based on the thickness. Boneless cuts cook faster, so keep an eye on them.
Vegetarian Versions
If you want a meat-free meal, tofu is a perfect swap. Press the tofu to remove excess moisture. Then, cut it into cubes and season well. You can also add seasonal vegetables like bell peppers, zucchini, or carrots. Mix them with the same herbs for a tasty dish. This makes the meal colorful and full of nutrition.
Flavor Profiles
To enhance flavor, try different marinades. A simple mix of soy sauce and honey can add a sweet and salty taste. You can also use mustard or barbecue sauce for a smoky profile. Cooking with citrus like lime or orange gives a fresh twist. Just squeeze some juice over the chicken before baking. This helps brighten the dish and adds depth. For more ideas, check out the Full Recipe for inspiration.
Storage Info
Storing Leftovers
To keep your Sheet Pan Chicken and Potatoes fresh, store leftovers right away. Let them cool for about 30 minutes first. Use airtight containers to prevent moisture loss. Glass or plastic containers work well. Label them with the date to track freshness. This meal lasts up to three days in the fridge.
Reheating Instructions
You can reheat your leftovers in the oven or the microwave. The oven gives the best results. Preheat it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes. This method keeps the chicken crispy. If you use the microwave, heat for 2-3 minutes. Check to avoid drying it out. Add a little water or broth to keep it moist.
Freezing Options
Freezing is a great way to save leftovers. Place chicken and potatoes in freezer-safe bags. Remove as much air as possible before sealing. You can freeze them for up to three months. To thaw, move them to the fridge overnight. Reheat them the same way as above. If they seem dry, add a splash of broth. Enjoy your delicious meal even later!
FAQs
How long does Sheet Pan Chicken and Potatoes last in the fridge?
Sheet pan chicken and potatoes can last about three to four days in the fridge. To keep it fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Always check for any off smells before eating leftovers.
Can I use boneless chicken thighs instead?
Yes, you can use boneless chicken thighs! Just adjust the cooking time. Boneless thighs cook faster, so aim for about 25-30 minutes in the oven. Check that the internal temperature reaches 165°F (75°C). This ensures your chicken is safe to eat.
What vegetables can I add to this dish?
Adding vegetables can boost flavor and nutrition. Try carrots, bell peppers, or green beans. Cut them into similar sizes as the potatoes for even cooking. You can mix and match based on what you have at home. This dish is versatile and can be tailored to your taste!
This blog post covers everything you need to know about making sheet pan chicken and potatoes. You’ve learned about the key ingredients, perfect cooking methods, and tips for the best results. Don’t forget, you can experiment with different proteins and veggies to customize your dish. With proper storage and reheating, your leftovers will taste almost as good as the first time. Enjoy making this easy meal that brings flavor and comfort to your table!
![- 4 bone-in chicken thighs, skin-on - 1 pound baby potatoes, halved - 2 tablespoons olive oil The main ingredients for this dish are simple yet flavorful. Chicken thighs give juicy meat with crispy skin. The baby potatoes add a nice texture and soak up all the tasty juices. Olive oil helps everything cook evenly and adds richness. - 1 tablespoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - Salt and black pepper, to taste Seasonings bring life to your food. Garlic powder gives a nice kick. Smoked paprika adds warmth and depth. Dried rosemary and thyme add an earthy flavor. Don’t forget salt and pepper to enhance all the tastes. - 1 lemon, sliced - Fresh parsley, for garnish Lemon slices brighten the dish with freshness. They add a zesty touch that pairs well with chicken. Fresh parsley adds color and a hint of herbal flavor. It makes your meal look great, too! For the complete recipe, check out the [Full Recipe]. Preheating the oven Start by preheating your oven to 425°F (220°C). This step is key for a crisp finish. A hot oven helps cook the chicken and potatoes evenly. Coating the potatoes In a large bowl, mix the halved baby potatoes with 2 tablespoons of olive oil. Add 1 tablespoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried rosemary, and 1 teaspoon of dried thyme. Sprinkle in salt and pepper to taste. Toss everything until the potatoes are well coated. This adds flavor and helps them roast nicely. Arranging ingredients Take a large sheet pan and arrange the seasoned potatoes in a single layer. Make sure to leave some space in the middle for the chicken. This allows all ingredients to cook well without steaming. Seasoning the chicken Pat the chicken thighs dry with paper towels. This step is important for crispy skin. Season both sides generously with salt and pepper. Place the chicken thighs, skin side up, in the center of the pan among the potatoes. Drizzle a little olive oil over the chicken for extra flavor. You can sprinkle more herbs if you like. Cooking time and temperature Slide the sheet pan into your preheated oven. Bake for about 40-45 minutes. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). The potatoes should be tender when pierced with a fork. Tips for achieving crispy skin For even crispier skin, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning. This extra step makes a big difference in texture. Now, you’re ready to enjoy a flavorful and easy dinner! For more detailed instructions, check the Full Recipe. To achieve crispy skin on your chicken, start by patting the chicken dry with paper towels. This removes moisture and helps the skin crisp up in the oven. Season the chicken well with salt and pepper. You can also drizzle a little olive oil over the skin for extra flavor and crispness. For best results, use bone-in, skin-on chicken thighs. They stay juicy and flavorful. The tenderness of your potatoes depends on size and type. Baby potatoes are great because they cook evenly and stay firm. Halving them allows the edges to crisp up nicely. If you want a different flavor, try using Yukon Gold or red potatoes. These varieties add a creamy texture. Remember to coat them well in the seasoning mix for the best taste. To elevate your dish, add a mix of herbs and spices. Rosemary and thyme are classic choices that pair well with chicken and potatoes. You can also experiment with garlic powder or smoked paprika for a smoky kick. Adding vegetables like carrots or bell peppers can create a colorful dish and boost nutrition. Toss them into the mix for a tasty twist. For the full recipe on this delightful dish, check out the full recipe. {{image_2}} You can easily change the protein in this dish. If you want to skip chicken, try pork chops or salmon. Both cook well on a sheet pan and bring nice flavors. For chicken lovers, using different cuts is great, too. Boneless chicken thighs or breasts work well. Just adjust the cooking time based on the thickness. Boneless cuts cook faster, so keep an eye on them. If you want a meat-free meal, tofu is a perfect swap. Press the tofu to remove excess moisture. Then, cut it into cubes and season well. You can also add seasonal vegetables like bell peppers, zucchini, or carrots. Mix them with the same herbs for a tasty dish. This makes the meal colorful and full of nutrition. To enhance flavor, try different marinades. A simple mix of soy sauce and honey can add a sweet and salty taste. You can also use mustard or barbecue sauce for a smoky profile. Cooking with citrus like lime or orange gives a fresh twist. Just squeeze some juice over the chicken before baking. This helps brighten the dish and adds depth. For more ideas, check out the Full Recipe for inspiration. To keep your Sheet Pan Chicken and Potatoes fresh, store leftovers right away. Let them cool for about 30 minutes first. Use airtight containers to prevent moisture loss. Glass or plastic containers work well. Label them with the date to track freshness. This meal lasts up to three days in the fridge. You can reheat your leftovers in the oven or the microwave. The oven gives the best results. Preheat it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes. This method keeps the chicken crispy. If you use the microwave, heat for 2-3 minutes. Check to avoid drying it out. Add a little water or broth to keep it moist. Freezing is a great way to save leftovers. Place chicken and potatoes in freezer-safe bags. Remove as much air as possible before sealing. You can freeze them for up to three months. To thaw, move them to the fridge overnight. Reheat them the same way as above. If they seem dry, add a splash of broth. Enjoy your delicious meal even later! Sheet pan chicken and potatoes can last about three to four days in the fridge. To keep it fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Always check for any off smells before eating leftovers. Yes, you can use boneless chicken thighs! Just adjust the cooking time. Boneless thighs cook faster, so aim for about 25-30 minutes in the oven. Check that the internal temperature reaches 165°F (75°C). This ensures your chicken is safe to eat. Adding vegetables can boost flavor and nutrition. Try carrots, bell peppers, or green beans. Cut them into similar sizes as the potatoes for even cooking. You can mix and match based on what you have at home. This dish is versatile and can be tailored to your taste! This blog post covers everything you need to know about making sheet pan chicken and potatoes. You’ve learned about the key ingredients, perfect cooking methods, and tips for the best results. Don’t forget, you can experiment with different proteins and veggies to customize your dish. With proper storage and reheating, your leftovers will taste almost as good as the first time. Enjoy making this easy meal that brings flavor and comfort to your table!](https://toastedrecipes.com/wp-content/uploads/2025/07/6c2f916e-3af8-4a1b-a370-da99494bf5b1-300x300.webp)