Description
This Sheet Pan Baked Chicken and Potatoes recipe is a simple, hearty meal perfect for busy weeknights. Juicy chicken thighs are seasoned with a flavorful blend of smoked paprika, garlic, and Italian herbs, and roasted alongside tender Yukon Gold potatoes. The use of fresh poultry herbs like rosemary, sage, and thyme adds an aromatic touch. With minimal prep and straightforward baking, this dish delivers a comforting, crispy-skinned chicken and perfectly roasted potatoes all on one pan.
Ingredients
Scale
Chicken and Potatoes
- 1 pound Yukon Gold potatoes (peeled if desired)
- 6-8 bone-in, skin-on chicken thighs
Seasoning and Marinade
- 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 and pepper, to taste
- 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 heat distribution during baking.
- Prepare Potatoes and Chicken: Cut the Yukon Gold potatoes lengthwise into quarters or eighths if large. Place the cut potatoes and chicken thighs on a large rimmed baking sheet. You can line the sheet with foil for easier cleanup.
- Season and Toss: Drizzle the olive oil and lemon juice over the chicken and potatoes. Sprinkle garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper evenly over all. Using your hands, toss and coat everything thoroughly to ensure every piece is well seasoned. Scatter the poultry herb mix over the chicken and potatoes, chopping some herbs and leaving others whole for added aroma.
- Bake and Crisp: Bake in the preheated oven for 30 to 40 minutes, depending on the size of the chicken thighs, until the chicken is cooked through and the potatoes are tender. For extra crispy skin and roasted potatoes, broil for a few minutes at the end of cooking, watching closely to avoid burning.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture but can substitute with boneless if preferred; adjust cooking time accordingly.
- Yukon Gold potatoes hold shape well and have a buttery flavor; russet or red potatoes can also be used.
- Line your baking sheet with foil or parchment paper for easier cleanup.
- Broiling at the end helps achieve a crispy skin and golden potatoes—keep a close eye to prevent burning.
- Fresh poultry herbs like rosemary, sage, and thyme can be substituted with dried herbs if fresh are unavailable, using about 1 teaspoon each dried.
