Sheet Pan Chicken and Potatoes Recipe
Looking for a quick and delicious dinner idea? This Sheet Pan Chicken and Potatoes recipe is the perfect solution! With juicy chicken thighs, crispy potatoes, and a blend of savory herbs, all cooked together on a single sheet pan, this dish is not only easy to make but also packed with flavor. Ideal for busy weeknights, the Sheet Pan Chicken and Potatoes recipe requires minimal prep and cleanup, making it a go-to meal for any day of the week.
Sheet Pan Chicken and Potatoes
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 lemon, sliced into wedges
- Fresh parsley for garnish
Sheet Pan Chicken and Potatoes Instructions:
- Preheat oven to 400°F (200°C).
- Prepare the sheet pan: Line a large sheet pan with parchment paper or lightly grease with olive oil.
- Season the chicken: In a small bowl, mix olive oil, garlic, paprika, thyme, rosemary, salt, and pepper. Rub this mixture over the chicken thighs.
- Prepare the potatoes: Toss the baby potatoes with some olive oil, salt, pepper, and a bit of the herb mixture.
- Arrange on the sheet pan: Place the chicken thighs on the sheet pan and arrange the potatoes around the chicken. Add lemon wedges to the pan for extra flavor.
- Roast: Place the sheet pan in the oven and roast for 35-40 minutes until the chicken is golden and cooked through (internal temperature of 165°F/74°C), and the potatoes are crispy.
- Garnish and serve: Remove from the oven and garnish with fresh parsley. Serve hot!
Enjoy your flavorful and easy Sheet Pan Chicken and Potatoes dish!
