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Roasted Chicken Thighs And Potatoes

Roasted chicken thighs and potatoes are cooked together on one sheet pan for crispy skin and deeply caramelized, golden potato cubes. Garlic, rosemary, thyme, smoked paprika, and a hot 425°F oven help everything roast until the chicken skin is deeply golden and the potatoes are crispy.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and potatoes
  • 5 bone-in skin-on chicken thighs Use 4 to 6 thighs; keep skin on for crisping.
  • 2 lb baby potatoes Halve so the cut sides caramelize and crisp.
  • 0.25 cup olive oil Divided to season potatoes and rub chicken.
  • 5 clove garlic, minced Adjust up or down depending on garlic preference.
  • 2 tsp fresh rosemary, chopped Fresh rosemary gives a piney, savory aroma.
  • 1 tsp thyme leaves Use fresh or high-quality dried thyme leaves.
  • 1 tsp smoked paprika Adds color and a gentle smoky warmth.
  • 1 tsp garlic powder Boosts garlic flavor throughout.
  • 1 tsp salt Season to taste; start with this amount for balance.
  • 0.5 tsp black pepper Freshly ground for best flavor.
  • 0.5 lb lemon wedges For serving; add brightness right before eating.
  • 0.25 cup fresh parsley For serving; chop for a fresh green finish.

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat oven to 425°F and whisk olive oil, garlic, rosemary, thyme, smoked paprika, garlic powder, salt, and black pepper until evenly combined.
  2. Toss halved baby potatoes with half the herb oil, then spread them on a large baking sheet in a single layer.
  3. Roast the potatoes for 15 minutes, until they start to turn golden at the edges.
Add chicken and finish roasting
  1. Rub the chicken thighs with the remaining herb oil, then place them skin-side up over the partially roasted potatoes on the same baking sheet.
  2. Roast for 35-40 minutes at 425°F, until the chicken skin is deeply golden and the potatoes are crispy.
Rest and serve
  1. Rest for 5 minutes, then serve with lemon wedges and fresh parsley.

Notes

Pro tip: Don’t crowd the sheet pan—spread potatoes into a single layer so edges can crisp and caramelize. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 425°F until hot and re-crisping, if possible. Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium salt (keep the pepper and herbs the same) to maintain flavor while reducing salt.