Sheet Pan Roasted Chicken and Potatoes
A simple, weeknight-friendly dish where chicken thighs and potatoes roast together on a single sheet pan. Loaded with garlic, lemon, and herbs, it’s a comforting, no-fuss meal that comes together in no time.
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 lb baby potatoes, halved or quartered if large
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano or thyme
- Salt to taste
- Pepper to taste
- 3 cloves garlic, minced
- 1 pc lemon, sliced into rounds
- 1 cup broccoli florets (optional)
- 1 extra lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment or a silicone mat for easy cleanup.
- Pat the chicken thighs dry with paper towels. A dry surface helps the skin get crispy. Place them on the sheet pan.
- Toss the potatoes with 1 tablespoon of olive oil, garlic powder, paprika, oregano, salt, and pepper. Spread them around the chicken on the sheet pan.
- Drizzle the remaining olive oil over the chicken and potatoes. Sprinkle minced garlic over everything and tuck lemon slices among the potatoes and chicken for bright aroma.
- Roast in the preheated oven for 25–30 minutes, then check. If the potatoes are tender and the chicken skin is golden and crispy, you’re close. If you want extra color, switch to broil for 2–3 minutes watching carefully so nothing burns.
- If using broccoli, add it to the pan in the last 8–10 minutes of cooking so it stays vibrant and tender-crisp.
- Remove from the oven and let rest a couple of minutes. Serve with a squeeze of lemon and a drizzle of the pan juices.