Sheet Pan Chicken and Potatoes (Printable)
Oven-roasted chicken thighs with crispy baby potatoes, carrots, red onion and garlic, finished with parsley.
# What You'll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 2 carrots, sliced into thick coins
05 - 4 cloves garlic, smashed
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon paprika
→ Optional Garnish
12 - Fresh parsley, chopped for serving
# How-To Steps:
01 - Preheat oven to 425°F (220°C) to ensure a hot roasting environment.
02 - Line a large baking sheet with parchment paper or lightly grease to prevent sticking.
03 - In a large mixing bowl, combine halved baby potatoes, onion wedges, carrot coins, and smashed garlic. Toss with half of the olive oil, salt, pepper, rosemary, thyme, and paprika until evenly coated.
04 - Spread seasoned vegetables in an even layer on the prepared baking sheet for uniform cooking.
05 - Rub remaining olive oil, salt, pepper, rosemary, thyme, and paprika onto chicken thighs. Place chicken skin-side up on top of the vegetables.
06 - Roast in the center of the oven for 40 minutes, or until chicken skin is golden and potatoes are fork-tender. For crispier chicken skin, broil for an additional 2 to 3 minutes if desired.
07 - Remove tray from oven and allow to rest 3 to 5 minutes. Garnish with chopped parsley before serving, if desired.
# Expert Advice:
01 -
- One pan means barely any dishes to clean and flavor-packed results every time.
- The crispy potato edges and juicy chicken make it the kind of cozy dinner that wins smiles no matter what.
02 -
- Crowding the pan too much stops everything from crisping—I learned this when my potatoes steamed instead of roasting one rushed weeknight.
- Fresh herbs added at the end taste bright and vibrant; dried ones should always go on before roasting so their flavors have time to bloom.
03 -
- Always pat your chicken dry before seasoning—wet skin can’t crisp.
- Keep an eye on the last few roasting minutes; every oven is different, and golden shouldn’t turn black.