Sheet Pan Chicken Thighs and Potatoes
v1.0
Crisp-skinned chicken thighs roast over potatoes that absorb the seasoned drippings. Cutting the potatoes small gives them enough time to brown while the chicken cooks through.
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Equipment
- Large rimmed sheet pan
- Large bowl
- Instant-read thermometer
Instructions
- 1
Heat the oven to 425 F. Put the empty sheet pan in the oven while it heats so the potatoes begin browning on contact.
⏱ 10 min
- 2
Toss the potatoes with 1 tablespoon oil, half the garlic powder, half the paprika, 3/4 teaspoon salt, and half the pepper.
⏱ 3 min
- 3
Carefully spread the potatoes on the hot pan in one layer. Roast for 10 minutes.
⏱ 10 min
- 4
Pat the chicken very dry. Rub it with the remaining oil, garlic powder, paprika, salt, and pepper.
⏱ 3 min
- 5
Turn the potatoes, then nestle the thighs among them with the skin facing up. Keep the pieces from overlapping.
⏱ 2 min
- 6
Roast until the potatoes are tender and browned and the thickest part of each thigh reaches at least 165 F, about 25 to 30 minutes. Avoid touching the bone with the thermometer.
⏱ 28 min
- 7
Rest the chicken for 5 minutes. Squeeze lemon over the chicken and potatoes before serving.
⏱ 5 min
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