Description
This Sheet Pan Baked Chicken and Potatoes recipe is a simple, flavorful, and hearty meal perfect for weeknights. With tender chicken thighs seasoned with garlic, smoked paprika, and Italian herbs, paired with crispy Yukon Gold potatoes, it offers a delicious and convenient one-pan dinner that requires minimal prep and cleanup.
Ingredients
Scale
Protein
- 6-8 chicken thighs (bone-in, skin on)
Vegetables
- 1 pound Yukon Gold potatoes (peeled if desired)
Seasonings and Oils
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 package poultry fresh herb mix (rosemary, sage, thyme)
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even cooking.
- Prepare the potatoes and chicken. Cut the Yukon Gold potatoes lengthwise into quarters; if your potatoes are large, cut them into eighths. Arrange the potatoes and chicken thighs on a large, rimmed baking sheet. You can line the sheet with foil for easier cleanup if desired.
- Season everything. Drizzle the olive oil and lemon juice over the chicken and potatoes. Use your hands to coat all pieces evenly. Sprinkle garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper over everything. Toss the chicken and potatoes thoroughly to ensure every piece is well seasoned. Finally, scatter the poultry fresh herb mix, chopping some herbs and leaving some sprigs whole for added flavor and aroma.
- Bake until cooked. Place the baking sheet in the oven and bake for 30-40 minutes, depending on the size of your chicken thighs. The chicken should be cooked through with an internal temperature of 165°F (74°C). If the skin and potatoes need additional crispiness, broil them for a few minutes to achieve a golden, crispy finish.
Notes
- Use a meat thermometer to check the chicken’s internal temperature to ensure it is fully cooked.
- For easier cleanup, line the baking sheet with aluminum foil or parchment paper.
- Feel free to substitute chicken thighs with breasts, but adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding other root vegetables like carrots or parsnips can enhance the dish.
