Sheet Pan Chicken and Potatoes (Printable)
Juicy roasted chicken thighs with crispy baby potatoes, onions and carrots, tossed in herbs and olive oil for an easy weeknight meal.
# What You'll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 pounds baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 2 carrots, sliced into thick coins
05 - 4 cloves garlic, smashed
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon paprika
→ Optional Garnish
12 - Fresh parsley, chopped, for serving
# How to Make It:
01 - Heat the oven to 425°F (220°C) to prepare for roasting.
02 - Line a large baking sheet with parchment paper or lightly grease with oil.
03 - In a large mixing bowl, toss baby potatoes, red onion, carrots, and smashed garlic with half of the olive oil. Season with half the salt, black pepper, rosemary, thyme, and paprika until all vegetables are evenly coated.
04 - Spread the seasoned vegetables on the prepared baking sheet in an even layer.
05 - Rub chicken thighs with the remaining olive oil, salt, black pepper, rosemary, thyme, and paprika. Place chicken skin-side up on top of the vegetable layer.
06 - Roast for 40 minutes, or until the chicken skin is golden and the potatoes are easily pierced with a fork.
07 - For extra-crispy chicken skin, broil for an additional 2 to 3 minutes, keeping a close watch.
08 - Remove from the oven and let rest for 3 to 5 minutes. Garnish with freshly chopped parsley before serving, if desired.
# Expert Advice:
01 -
- Everything roasts on one pan, so you'll secretly love washing up.
- It's endlessly versatile: play with the veggies or swap your herbs, and it never gets old.
02 -
- If you crowd the pan, you’ll end up with pale, steamed potatoes instead of crispy ones.
- Switching to boneless breasts? They cook faster—pull them out sooner to avoid dryness.
03 -
- Thoroughly drying chicken skin before roasting leads to the crispiest result.
- Mix your herbs with oil before adding to chicken so the flavor spreads more evenly.