Sheet Pan Roasted Chicken and Potatoes
A simple and delicious one-pan meal featuring juicy roasted chicken and crispy, seasoned potatoes. Perfect for an easy weeknight dinner with minimal cleanup.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Oven Roasted
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs (680g) baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the halved potatoes with 1 tablespoon of olive oil, half of the garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper.
- Rub the chicken thighs with the remaining olive oil and season with the rest of the spices, salt, and pepper.
- Arrange the chicken thighs and seasoned potatoes on the baking sheet in a single layer.
- Roast for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- If needed, broil for the last 2–3 minutes for extra crispy skin.
- Garnish with fresh parsley and serve hot.
Notes
- Use bone-in, skin-on chicken for best flavor and moisture.
- Optional: add carrots, onions, or bell peppers to the sheet pan for extra vegetables.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 460
- Sugar: 2g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
Find it online: https://tastyera.com/sheet-pan-roasted-chicken-and-potatoes/