sheet pan chicken thighs and potatoes

sheet pan chicken thighs and potatoes

sheet pan chicken thighs and potatoes

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Chicken as food

Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[2]

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]

Sheet Pan Baked Chicken and Potatoes Recipe


  • 1 pound yellow potatoes cut into quarters lengthwise (peel if desired)
  • 6-8 chicken thighs (bone-in, skin on)
  • 3-4 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning 
  • Salt & pepper to taste
  • 1 package poultry fresh herb mix (rosemary, sage, thyme)


  • Preheat oven to 400F and move the rack to the middle position.
  • Grease a large, rimmed baking sheet or line it with foil. Cut up your potatoes and add them to the baking sheet along with the chicken.
  • Use your hands to coat the chicken and potatoes with the oil and lemon juice. Sprinkle the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper (I’m pretty generous) onto the chicken and potatoes. Use your hands again to toss everything together so it’s evenly coated. Surround the chicken and potatoes with the poultry herb mix (I put some of it on top of the chicken + potatoes and leave other intact sprigs scattered).
sheet pan chicken thighs and potatoes
sheet pan chicken thighs and potatoes
  • Roast for 30-40 minutes or until the chicken is cooked through but not overcooked. Cooking time will vary depending on how big the chicken pieces are (internal temperature should reach 165F).
  • Broil for a few minutes to crisp up the chicken skin and potatoes if desired.

Another recipe :

What ingredients do I need for Sheet Pan Chicken Thighs and Potatoes?

  • 1 and ½ pounds boneless chicken thighs
  • 1 and ½ pounds baby potatoes (red or mixed varieties), half or quartered
  • 1 red onion, cut into wedges
  • 1 pint cherry tomatoes, halved
  • 1 lemon, cut into wedges

For sauce:

  • 3 tablespoons olive oil
  • 2 tablespoon lemon juice
  • 2-3 cloves of garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes

To top:

  • 7 ounce jar kalamata olives, drained
  • 4 ounces crumbled feta


  1. Preheat oven to 400°F.
  2. Prepare a large sheet pan with aluminum foil.
  3. Place the chicken thighs, potatoes, red onion, cherry tomatoes, and lemon wedges onto the sheet pan as evenly as possible.
  4. In a small bowl, mix together the olive oil, lemon juice, oregano, thyme, salt, pepper, and red pepper flakes. Drizzle over the chicken and vegetables and gently toss to help evenly distribute the sauce.
  5. Bake for 30 minutes or until the internal temperature of the chicken reaches 165°F.
  6. Take out the sheet pan then turn on your broiler to low.
  7. Top with feta and olives and return to the oven to help warm through, 1-2 minutes.
  8. Serve warm and enjoy!

One Pan Chicken and Potatoes

Other recipe :


Chicken and Potatoes:

  • 24 oz Baby Red Potatoes, halved
  • 6 sprigs Rosemary, plus more for garnish
  • 4 Bone-in, Skin-on Chicken Thighs

Lemon Herb Dressing:

  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Honey
  • 2 Lemons, zest and juice
  • 2 cloves Garlic, finely chopped
  • 2 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • ¼ cup Olive Oil


  • Preheat oven to 425°F / 218°C. Line a sheet pan with foil.
  • Pat chicken thighs dry with paper towels. Set aside.
  • Whisk together all ingredients for dressing.
  • Place potatoes and rosemary sprigs in a large mixing bowl and toss with one third of the dressing. Spread potatoes out on prepared sheet pan.
  • Put chicken in mixing bowl and toss with one third of the dressing. Nestle chicken skin-side up in potatoes.
  • Season the skin of the chicken thighs with some additional salt and pepper.
  • Roast, stirring potatoes halfway through cooking, until potatoes are tender and chicken is cooked through and very crisp, 40 to 50 minutes. (Chicken is done when it registers 165°F in the thickest part.)
  • When chicken and potatoes are done roasting, drizzle with remaining one third of dressing. Garnish with a few fresh rosemary sprigs.
  • Serve immediately.
sheet pan chicken thighs and potatoes
sheet pan chicken thighs and potatoes


Calories: 595kcal | Carbohydrates: 38g | Protein: 28g | Fat: 38g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1329mg | Potassium: 1110mg | Fiber: 6g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 3mg


To Meal Prep.  Divide the ingredients, evenly, into 6 meal prep containers. I love these glass ones! Store in the refrigerator or freezer following the directions below.

To Refrigerate.   Place the leftovers in the refrigerator for up to four days in a sealed container.

To Freeze.  Leftovers can be frozen for up to 3 months in a sealed freezer-safe container. I recommend allowing them to thaw in the refrigerator overnight before following the reheating instructions. The texture isn’t as good after being frozen, but it can be done.

Is it better to bake chicken thighs at 350 or 400 degrees?

400 degrees is recommended. Baking chicken thighs at a higher temperature helps brown and crisp up the outer-layer of skin while locking in the moisture and tenderizing the dark meat as it roasts.

Which potatoes are best for roasting?

Potatoes that are high in starch like yukon gold, yellow potatoes, fingerlings, red potatoes and purple potatoes are great for roasting.

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