Sheet Pan Chicken and Potatoes (Print Page)

Succulent chicken and crispy potatoes roasted together with aromatic herbs for an easy, flavorful one-pan meal.

# What You Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1.5 lbs baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 1 red bell pepper, cut into strips

→ Marinade & Seasoning

05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice
07 - 4 garlic cloves, minced
08 - 2 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1/2 tsp crushed red pepper flakes
12 - 1 tsp kosher salt
13 - 1/2 tsp black pepper

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges, for serving

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, oregano, thyme, red pepper flakes, salt, and black pepper.
03 - Add chicken thighs to the bowl and toss to coat. Let marinate for 5–10 minutes while you prep the vegetables.
04 - Arrange halved potatoes, onion wedges, and bell pepper strips on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper. Toss to coat and spread into an even layer.
05 - Nestle the marinated chicken thighs, skin-side up, among the vegetables. Spoon any remaining marinade over the chicken and potatoes.
06 - Roast for 35–40 minutes, or until the chicken is golden and cooked through (internal temperature 165°F) and potatoes are crisp-tender.
07 - Broil for 2–3 minutes for extra crispy skin, if desired.
08 - Remove from oven, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • The entire dinner cooks on one pan, leaving you with exactly zero dirty pots to scrub
  • Skin-on chicken thighs stay juicy while rendering enough fat to make the potatoes impossibly crispy
  • Five minutes of prep work transforms into something that tastes like it took all afternoon
02 -
  • Crowding the pan is what creates those steamy, tender vegetables, but do not go so tight that nothing browns
  • Let the chicken rest for just 5 minutes before serving, or the juices will run everywhere
  • The broiler step is optional but highly recommended for that restaurant-style crispy skin
03 -
  • Marinate the chicken up to 4 hours ahead for even deeper flavor penetration
  • Line your baking sheet with foil first, then parchment on top for absolutely zero cleanup

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