Sheet Pan Chicken and Potatoes (Printable)
Crispy chicken and tender vegetables roasted together on one pan for an effortless meal.
# What You'll 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 (optional)
12 - 1 tsp kosher salt
13 - 1/2 tsp black pepper
→ Garnish
14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges, for serving
# Directions:
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 (if using), 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 which means almost zero cleanup after a long day.
- The chicken skin gets impossibly crispy while the potatoes soak up all those savory juices.
02 -
- Crowding the pan steams the chicken instead of roasting it so use a large baking sheet.
- Let the chicken rest for five minutes before serving so the juices redistribute properly.
03 -
- Take the chicken out of the fridge twenty minutes before cooking so it roasts evenly.
- Taste a potato at the thirty minute mark to check for doneness before pulling everything out.