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Roasted Chicken Thighs and Potatoes

Roasted chicken thighs and potatoes are oven-roasted together in one pan for crispy chicken skin and caramelized, golden potato cubes. This weeknight sheet pan method combines garlic, rosemary, thyme, and paprika so everything roasts evenly and develops deep flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1 bone-in skin-on chicken thighs Use 4 to 6 thighs for about 4 servings.
Baby potatoes
  • 2 lb baby potatoes Halve so they roast crisp and caramelize.
Herb oil
  • 0.25 cup olive oil
  • 5 garlic Minced.
  • 2 tsp fresh rosemary Chopped (teaspoons listed in this recipe card).
  • 1 tsp thyme leaves
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Serving
  • 1 lemon wedges For serving.
  • 1 fresh parsley For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and season herb oil
  1. Preheat the oven to 425F. Whisk the olive oil with the minced garlic, chopped rosemary, thyme leaves, smoked paprika, garlic powder, salt, and black pepper until combined.
Par-roast the potatoes
  1. Toss the halved baby potatoes with half of the herb oil. Spread them on a large sheet pan and roast for 15 minutes.
Add the chicken
  1. Rub the chicken thighs with the remaining herb oil. Place them skin-side up over the partially roasted potatoes on the same sheet pan.
Finish roasting
  1. Roast for 35 to 40 minutes, until the chicken skin is deeply golden and the potatoes are crispy. Move the pan as needed for even browning, and look for visible caramelized edges on the potatoes.
Rest and serve
  1. Rest the chicken and potatoes for 5 minutes before serving. Serve with lemon wedges and fresh parsley.

Notes

For extra crispy potatoes, cut them evenly (aim for similar cube sizes) and spread them in a single layer with space between pieces. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 425F oven until hot. Freezing is not recommended due to texture changes. For a gluten-free option, this recipe already qualifies; for lower-fat prep, use skinless thighs and reduce the oil slightly to help prevent burning.