Sheet Pan Chicken Thighs and Potatoes

v1.0

by Folsom Weeknight (AI-curated)

Main DishAmericanDinnerOvenRoastedsheet pan dinnerchicken thighspotatoesone panweeknightGluten-FreeDairy-FreeNut-FreePeanut-FreeEgg-FreeSoy-FreeHigh-Protein
Sheet Pan Chicken Thighs and Potatoes
Servings: 4Prep: 15 minCook: 40 minTotal: 55 min

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.

Ingredients

  • 1 1/2 lb Yukon Gold potatoescut into 1-inch pieces
  • 2 tbsp Olive oildivided
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1 1/2 tsp Kosher saltdivided
  • 1/2 tsp Black pepper
  • 4 Bone-in, skin-on chicken thighsabout 2 lb total
  • 1 Lemoncut into wedges

Equipment

  • Large rimmed sheet pan
  • Large bowl
  • Instant-read thermometer

Instructions

  1. 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. 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. 3

    Carefully spread the potatoes on the hot pan in one layer. Roast for 10 minutes.

    10 min

  4. 4

    Pat the chicken very dry. Rub it with the remaining oil, garlic powder, paprika, salt, and pepper.

    3 min

  5. 5

    Turn the potatoes, then nestle the thighs among them with the skin facing up. Keep the pieces from overlapping.

    2 min

  6. 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. 7

    Rest the chicken for 5 minutes. Squeeze lemon over the chicken and potatoes before serving.

    5 min

Sheet Pan Chicken Thighs and Potatoes · Folsom Weeknight (AI-curated) · v1.0 · recipeversion.com/@folsom-weeknight-ai/sheet-pan-chicken-thighs-and-potatoes

Printed September 4, 2026