Sheet Pan Chicken and Potatoes

$To make this tasty dish, gather these ingredients: - 4 bone-in chicken thighs, skin-on - 1 pound baby potatoes, halved - 2 tablespoons olive oil - 1 tablespoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - Salt and black pepper, to taste - 1 lemon, thinly sliced - Fresh parsley, chopped, for garnish These simple ingredients create a hearty meal that’s full of flavor. You can add more taste with these extras: - 1 teaspoon onion powder - 1 teaspoon red pepper flakes - Fresh herbs like thyme or rosemary - Cherry tomatoes for added sweetness These options enhance the dish and make it more exciting. If you don’t have something, try these swaps: - Use boneless chicken thighs for quicker cooking. - Swap baby potatoes for sweet potatoes or carrots. - Olive oil can be replaced with avocado oil or melted butter. - Fresh herbs can replace dried if you have them. These substitutions keep the recipe flexible and fun. Check the Full Recipe for detailed steps on how to bring it all together. Start by preheating the oven to 425°F (220°C). This high heat makes the chicken skin crispy and the potatoes tender. While the oven heats, grab a large sheet pan. Line it with parchment paper for easy cleanup and to help with sticking. In a large bowl, add the halved baby potatoes. Pour in 2 tablespoons of olive oil. Sprinkle 1 tablespoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried rosemary, and 1 teaspoon of dried thyme. Add salt and black pepper to taste. Use your hands to mix everything well. Make sure the potatoes are fully coated in the seasoning. Place the seasoned potatoes on the sheet pan in a single layer. Leave space in the center for the chicken thighs. Position the cut sides of the potatoes facing down. This helps them get crispy. Next, pat 4 bone-in chicken thighs dry with paper towels. Season both sides with salt and black pepper. Place the chicken in the center, skin side up. Drizzle a bit of olive oil over the chicken for extra crispiness. Scatter thin lemon slices around the chicken and potatoes for a fresh flavor. Now, place the pan in the oven. Bake for 40-45 minutes. You want the chicken to be golden brown and reach an internal temperature of 165°F (75°C). The potatoes should be tender. For extra crispiness, switch to broil mode for 2-3 minutes. Watch closely to avoid burning. After baking, let the dish rest for about 5 minutes. This helps the juices come back. Before serving, add chopped fresh parsley for color. Enjoy your satisfying sheet pan chicken and potatoes! For a more detailed guide, check the Full Recipe. To get crispy chicken skin, start by drying the chicken thighs well. Use paper towels to pat them dry. This helps remove moisture, which can make the skin soggy. After drying, season the chicken generously with salt and pepper. A little olive oil on top helps too. When you bake it at 425°F, the high heat will crisp up the skin nicely. For an extra crisp, broil for the last 2-3 minutes. Watch closely to prevent burning. To cook the potatoes just right, cut them in half. This ensures they cook evenly and get crispy. Bake them alongside the chicken for 40-45 minutes. They should be golden and fork-tender when done. If you notice they need more time, you can give them an extra 5-10 minutes. Just check them with a fork to see if they're soft. For extra flavor, consider adding garlic cloves or onion wedges to the sheet pan. Their aroma fills the kitchen as they roast. You can also add fresh herbs like thyme or rosemary on top of the chicken. This adds a lovely scent and taste. Lemon slices not only brighten the dish but also add a zesty kick. Feel free to experiment with spices like cumin or chili powder for a unique twist. {{image_4}} You can swap chicken for other meats. Try using pork chops or beef. Both cook well and add a unique taste. If you prefer seafood, consider salmon or shrimp. These options will cook faster, so adjust your baking time. Always check for safe cooking temperatures. Mixing veggies can add color and flavor. Carrots, bell peppers, or green beans work well. Just chop them into similar sizes as the potatoes. This ensures even cooking. You can also use seasonal veggies like zucchini or asparagus. Each choice brings its own flair to the dish. Changing up spices can create new tastes. Try adding cumin or chili powder for a kick. Fresh herbs like basil or cilantro can brighten the dish. You can also add a splash of balsamic vinegar for depth. These simple tweaks can make your meal exciting and fresh. For a full range of flavors, check the Full Recipe for more ideas. After enjoying your meal, let the chicken and potatoes cool. Place leftovers in an airtight container. This keeps them fresh. Store them in the fridge for up to four days. If you want to keep them longer, consider freezing. Just make sure to label the container. When you are ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes. This way, they will be warm and tasty again. You can also use the microwave. Heat in 30-second intervals, stirring in between. To freeze, wrap individual portions in plastic wrap first. Then, place them in a freezer-safe container. You can freeze for up to three months. When ready to eat, thaw overnight in the fridge. After that, reheat as mentioned above. Enjoy the crispy, herb-filled goodness from the freezer! For the full recipe, check out the Crispy Herb Chicken & Golden Potatoes. You need to cook the chicken and potatoes for about 40 to 45 minutes. This timing works well at 425°F (220°C). The chicken skin should turn golden brown. The internal temperature must reach 165°F (75°C). The potatoes should also be fork-tender. Always check for doneness to ensure everything is cooked perfectly. Yes, you can use boneless chicken thighs or breasts. Boneless chicken cooks faster than bone-in cuts. Adjust the cooking time to about 25 to 30 minutes. Check to make sure the internal temperature still hits 165°F (75°C). This change will still give you tasty results. Sheet pan chicken and potatoes go well with many sides. A simple green salad adds freshness. Steamed broccoli or green beans bring color and nutrition. You can also serve crusty bread to soak up the juices. Each side can enhance your meal, making it more satisfying. This blog post covered the key ingredients, step-by-step instructions, and useful tips for making sheet pan chicken and potatoes. We discussed ingredient substitutions, cooking times, and ways to achieve crispy skin. You can also explore variations with different proteins or veggies. Don't forget the storage tips for leftovers. Cooking can be simple and fun. With these ideas, you can create a tasty meal everyone will enjoy. Now, gather your ingredients and enjoy your cooking adventure!$

Sheet Pan Chicken and Potatoes

Discover the ultimate comfort food with this Crispy Herb Chicken & Golden Potatoes recipe! Perfectly seasoned chicken thighs and tender, flavorful potatoes all made on one sheet pan for easy cleanup. This delightful dish is not only simple to prepare, but it also brings a burst of fresh flavors with lemon and herbs. Ready to impress your family at dinner? Click through to explore the full recipe and bring this delicious meal to your table!

Print Recipe Pin Recipe

Ingredients

4 bone-in chicken thighs, skin-on

1 pound baby potatoes, halved

2 tablespoons olive oil

1 tablespoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and black pepper, to taste

1 lemon, thinly sliced

Fresh parsley, chopped, for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will ensure it reaches the perfect temperature for crispy skin and tender potatoes.

Prepare the Potatoes: In a large mixing bowl, add the halved baby potatoes. Pour in the olive oil and sprinkle the garlic powder, smoked paprika, dried rosemary, dried thyme, and a pinch of salt and black pepper. Use your hands or a spatula to toss the potatoes until they are thoroughly coated in the herb mixture.

Arrange on the Baking Sheet: Take a large sheet pan and arrange the seasoned potato halves in a single layer, leaving space in the center for the chicken thighs. Ensure that the cut sides are facing down for optimal crispness.

Season the Chicken: Pat the chicken thighs dry using paper towels. Generously season both sides with salt and black pepper. Place the chicken thighs, skin side up, in the center of the sheet pan, nestled among the potato halves.

Add Flavor: Drizzle a small amount of olive oil over the chicken thighs to enhance the crispiness. If desired, sprinkle additional dried herbs over the chicken for an extra flavor boost.

Incorporate Lemon: Scatter the thin lemon slices around the chicken and potatoes. This will infuse a bright, zesty note into the dish as it bakes.

Bake: Place the sheet pan in the preheated oven and bake for 40-45 minutes. You’re looking for the chicken to be a beautiful golden brown, with crispy skin, and an internal temperature of 165°F (75°C). The potatoes should also be fork-tender at this stage.

Crisp the Skin: For an added touch of crispiness, switch your oven to broil mode. Broil the chicken for an additional 2-3 minutes, keeping a close eye on it to ensure nothing burns. The skin should get that perfect golden crunch!

Rest and Garnish: Once cooked, remove the sheet pan from the oven and allow the chicken and potatoes to rest for about 5 minutes. This will help the juices redistribute. Just before serving, sprinkle chopped fresh parsley over the dish for a pop of color and freshness.

Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4

- Serving Suggestion: Plate each chicken thigh alongside the golden potatoes, and drizzle a bit of the pan juices over everything. Serve with a lemon wedge for added zest!