Sheet Pan Chicken Thighs and Potatoes
Cut used: Thigh chicken →
Prep
15 min
Cook
40 min
Total
55 min
This sheet pan dinner takes advantage of the fact that chicken thighs and potatoes both roast beautifully at the same high temperature, letting the rendered chicken fat crisp the potatoes as they cook together. Staggering when the vegetables go into the oven ensures the potatoes get enough time to turn golden and tender without the chicken overcooking, resulting in a complete meal from a single pan and minimal cleanup.
What Ingredients Do You Need?
- 6 (about 2.5 lbs) Bone-in, skin-on chicken thighs
- 1.5 lbs Baby potatoes, halved
- 12 oz Green beans, trimmed
- 4 tbsp, divided Olive oil
- 4 cloves Garlic, minced
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- 1 tsp Smoked paprika
- 2 tsp, divided Salt
- 1 tsp, divided Black pepper
- 1 Lemon, sliced
How Do You Make Sheet Pan Chicken Thighs and Potatoes?
- 1
Preheat the oven
Preheat the oven to 425°F and line a large sheet pan with foil or parchment for easier cleanup.
- 2
Season the potatoes
Toss the halved potatoes with 2 tablespoons olive oil, garlic, rosemary, thyme, half the salt, and half the pepper. Spread on the sheet pan and roast for 15 minutes.
- 3
Season the chicken
While the potatoes start roasting, pat the chicken thighs dry and rub with the remaining olive oil, smoked paprika, remaining salt, and remaining pepper.
- 4
Add the chicken to the pan
Push the potatoes to the sides and nestle the chicken thighs skin-side up in the center of the pan, along with lemon slices tucked around them.
- 5
Roast
Roast for 20-25 minutes, until the chicken skin is golden and crisp and the internal temperature reaches at least 165°F.
- 6
Add the green beans
Scatter the green beans over the potatoes for the final 10 minutes of roasting, tossing lightly in the pan drippings.
- 7
Rest and serve
Let the chicken rest for 5 minutes, then serve everything straight from the pan with the roasted lemon slices squeezed over the top.
What Are the Pro Tips for This Recipe?
- 💡 Giving the potatoes a head start ensures they're tender by the time the chicken finishes.
- 💡 Use a rimmed sheet pan to catch the rendered chicken fat, which bastes the vegetables as they cook.
- 💡 Cutting the potatoes to a uniform, small size helps them cook through in the same time as the chicken.
- 💡 Roasted lemon slices turn sweet and slightly bitter-caramelized, adding great flavor squeezed over the finished dish.
- 💡 For extra char, run the pan under the broiler for the last 2 minutes of cooking.
