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Roasted sheet pan chicken thighs and potatoes with herbs on a baking sheet.
Emily Carter

Sheet Pan Chicken Thighs and Potatoes

A flavorful and complete meal cooked on a single sheet pan, making cleanup a breeze. Perfect for a budget-friendly weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 648
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb Yukon Gold potatoes cut into 1-inch wedges
  • 3 tablespoons olive oil
  • ½ lemon juiced (approx. 1 1/2 tablespoons)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste

Equipment

  • 1 Large rimmed baking sheet
  • 1 Meat Thermometer
  • 1 Sharp knife
  • 1 Cutting board

Method
 

  1. Preheat your oven to 400°F and position an oven rack in the middle. Line a large, rimmed baking sheet with aluminum foil or parchment paper for easier cleanup, if desired.
  2. Cut the potatoes lengthwise into 1-inch thick wedges. If using very large potatoes, cut them into eighths.
  3. Place the chicken thighs and potato wedges on the prepared baking sheet.
  4. Drizzle the olive oil and lemon juice over the chicken and potatoes. Sprinkle with garlic powder, onion powder, smoked paprika, Italian seasoning, dried rosemary, dried sage, dried thyme, and a generous amount of salt and black pepper.
  5. Use your hands to thoroughly toss and coat the chicken and potatoes with the oil and seasonings. Ensure everything is evenly distributed on the sheet pan, trying not to overcrowd.
  6. Bake for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and lightly browned. The chicken skin should be golden and crispy.
  7. For extra crispy skin and potatoes, broil for 2-3 minutes at the end, watching carefully to prevent burning.
  8. Remove from oven and let rest for a few minutes before serving.

Notes

For even easier cleanup, line your baking sheet with aluminum foil or parchment paper before adding ingredients.
Ensure chicken thighs reach an internal temperature of 165°F for food safety.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.