Baked Chicken Thighs with Potatoes Recipe

Chicken thighs and potatoes spread on a large baking sheet.

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Baked Chicken Thighs with Potatoes Recipe

This recipe for Sheet Pan Chicken Thighs and Potatoes is the kind of weeknight meal that earns a spot on your regular rotation! Low effort, high return dinners are the BEST when you're feeding a busy family on a budget (🙋🏼‍♀️ that was us with our family of 7!). We borrow a few smart tricks from years of weeknight cooking to keep this just 10 minutes hands-on, with easy clean up (no wire racks!), truly crispy chicken, and super creamy potatoes.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 159kcal

Author: Misty

Equipment

Sheet Pan

Ingredients

2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon black pepper
6 (about 3 lbs) bone in skin on chicken thighs
3 tablespoons olive oil divided
1.5 pounds baby or creamer potatoes cut in halves (if extra large, cut into 1-1.5 inch pieces)
1 tablespoon fresh squeezed lemon juice optional

Instructions

Start by preheating the oven to 450°F.
In a small small bowl, combine the kosher salt, garlic powder, onion powder, paprika, dried thyme, dried rosemary, and black pepper. Set aside 1 teaspoon of this mixture for the potatoes, reserving the rest for the chicken.
2 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon black pepper
Place the chicken thighs in a large bowl. Sprinkle the spice mix on top of the chicken and toss it very well, until they are evenly coated. Now drizzle 2 tablespoons of olive oil onto the chicken and toss it all again. Place the thighs skin side up on a cookie sheet.
2 tablespoons olive oil, 6 (about 3 lbs) bone in skin on chicken thighs
In the same bowl, toss the potatoes, 1 tablespoon of oil, and the reserved spice mixture. Once evenly combined, spread the potatoes on the sheet pan cut side down, in a single layer and nestled between the pieces of chicken. The pan will be very full.
1.5 pounds baby or creamer potatoes, 1.01 tablespoons olive oil
Roast in the preheated oven for 30-40 minutes, or until the chicken is golden brown and crispy (it should register 185-195 degrees when tested in the thickest part with a probe thermometer). The potatoes should be soft and slightly golden on the edges.
Allow everything to cool on the pan for about 5 minutes to allow the juices in the meat to redistribute and some of the juices on the pan to soak up. Squeeze fresh lemon juice on top of the potatoes right before serving. Enjoy!
1 tablespoon fresh squeezed lemon juice

Notes

Tips & Tricks

If your thighs have really large, excess flaps of fat that hang off the thighs, you can use kitchen shears to trim it off. You want to keep the skin on the top of the thigh, but excess will make the sheet pan extra greasy.
Use paper towels to pat the thighs dry before you add the seasonings. Moisture leads to steam, which leads to less crispy skin.
The potatoes in this recipe get beautifully creamy, and just slightly crispy on the edges. To get them a bit more brown, use an extra large sheet pan to give them more room to spread out.
Sheet pan dinners naturally create a lot of juices on the pan. Some of these will soak back up as it rests for a few minutes after baking. However, you can also use paper towels to soak up some of the extra juices about ¾ of the way through the cooking time or right when it comes out of the oven. Totally optional!

Storage: Keep leftovers in an airtight container in the fridge for 3-4 days. I suggest letting them cool before storing in order to avoid excess condensation in the container.

Reheating: Microwave your serving on med-high power for about 30-90 seconds, or until it is mostly heated through. Then pop it under the broiler of your oven or toaster oven for 2-3 minutes, until the skin is hot and sizzling again.

Nutrition