Sheet Pan Chicken and Potatoes (Printable)

Succulent chicken and crispy vegetables roasted together on one pan with zesty herbs.

# Ingredient List:

→ 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 (optional)
12 - 1 tsp kosher salt
13 - 1/2 tsp black pepper

→ Garnish

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

# How to Make:

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 (if using), 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.

# Helpful Tips:

01 -
  • The entire dinner cooks on one pan, leaving you with exactly zero dishes to wash after eating
  • Chicken thighs stay impossibly juicy while the skin gets perfectly crispy
  • Leftovers somehow taste even better the next day for lunch
02 -
  • Crowding the pan will steam your vegetables instead of roasting them, so use two sheets if needed
  • Letting the chicken sit at room temperature for 20 minutes before cooking helps it cook more evenly
  • The internal temperature is the only reliable way to tell if chicken is done
03 -
  • Toss vegetables on the sheet pan first, then arrange chicken on top so the drippings flavor everything below
  • If the chicken skin is browning too fast, tent a piece of foil loosely over the pan

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