Chicken Thigh and Potato Sheet Pan Dinner
A simple and delicious sheet pan dinner featuring juicy roasted chicken thighs and crispy golden potatoes, seasoned with garlic and herbs for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
4 bone-in, skin-on chicken thighs
1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the cubed potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Toss well to coat evenly.
Spread the seasoned potatoes in a single layer on a large rimmed baking sheet.
In the same bowl, add the chicken thighs, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon smoked paprika, and the minced garlic. Toss to coat the chicken evenly.
Place the chicken thighs skin-side up on the baking sheet among the potatoes, ensuring they are spaced out.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
Remove from the oven and sprinkle the chopped fresh parsley over the chicken and potatoes.
Let rest for 5 minutes before serving.