Sheet Pan Chicken and Potatoes (Printable)

Crispy chicken and tender vegetables roasted together with herbs for a simple, satisfying meal.

# What You'll Need:

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

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Whisk together olive oil, lemon juice, garlic, smoked paprika, oregano, thyme, red pepper flakes, salt, and black pepper in a large bowl.
03 - Add chicken thighs to the bowl and toss to coat. Let marinate for 5–10 minutes while preparing vegetables.
04 - Arrange potatoes, onion wedges, and bell pepper strips on the prepared baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, toss to coat, and spread evenly.
05 - Nestle marinated chicken thighs, skin-side up, among the vegetables. Spoon remaining marinade over chicken and potatoes.
06 - Roast for 35–40 minutes until chicken is golden and reaches internal temperature of 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.

# Expert Advice:

01 -
  • The entire meal cooks on one sheet pan so you can binge watch your favorite show instead of doing dishes
  • The chicken juices season the potatoes while the vegetables keep everything moist and flavorful
  • This looks and tastes like a fancy Sunday dinner but takes 15 minutes of hands on time
02 -
  • Crowding the pan will steam everything instead of roasting so use a large enough baking sheet or cook in two batches
  • Let the chicken rest for 5 minutes before serving so the juices redistribute instead of running all over your cutting board
  • The parchment paper is not optional unless you love scrubbing baked on chicken juices off your pans
03 -
  • Pat the chicken skin completely dry before marinating for the crispiest results
  • Room temperature chicken cooks more evenly so take it out 20 minutes before you start prepping

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