Sheet Pan Chicken and Potatoes (Printable Version)
Tender chicken and crispy roasted potatoes with herbs on one pan for easy cleanup.
# What You Need:
→ Proteins
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 1 red bell pepper, cut into strips
→ Marinade & Seasoning
05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice
07 - 4 garlic cloves, minced
08 - 2 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1/2 tsp crushed red pepper flakes
12 - 1 tsp kosher salt
13 - 1/2 tsp black pepper
→ Garnish
14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, oregano, thyme, red pepper flakes, salt, and black pepper.
03 - Add chicken thighs to the bowl and toss to coat. Let marinate for 5-10 minutes while you prep the vegetables.
04 - Arrange halved potatoes, onion wedges, and bell pepper strips on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper. Toss to coat and spread into an even layer.
05 - Nestle the marinated chicken thighs, skin-side up, among the vegetables. Spoon any remaining marinade over the chicken and potatoes.
06 - Roast for 35-40 minutes, or until the chicken is golden and cooked through (internal temperature 165°F) and potatoes are crisp-tender.
07 - Broil for 2-3 minutes for extra crispy skin, if desired.
08 - Remove from oven, sprinkle with chopped parsley, and serve with lemon wedges.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup is literally just tossing some foil
- The chicken skin gets perfectly crispy while the potatoes soak up all those delicious juices
02 -
- Crowding the pan will steam instead of roast so give everything some breathing room
- Letting the chicken marinate even for just 10 minutes makes a huge difference in flavor
03 -
- Pat the chicken skin dry before marinating for the crispiest results
- Line your pan with parchment paper not foil for easier cleanup without sacrificing crispy edges