When you want a hearty dinner without a sink full of dishes, this sheet pan chicken thighs and potatoes is a great one to have on hand. Juicy chicken thighs and golden, seasoned potatoes cook together on one pan, soaking up all those delicious savory flavors along the way.
It’s simple, filling, and easy enough for a busy weeknight.
Ingredients
For the Potatoes
- 3-4 medium to large Yukon Gold potatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
For the Chicken
- 2 pounds chicken thighs
- 2 teaspoons smoked paprika
- 1 teaspoon chili flakes
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Directions
Step 1: Get Everything Ready
First, preheat your oven to 400°F and position the oven rack so it’s in the middle. While the oven heats up, trim any excess fat from the chicken thighs and set them aside. Next, cut the potatoes in half or into smaller bite sized pieces and then add them to a large bowl along with the Italian seasoning, onion powder, salt, pepper, and vegetable oil. Toss everything so the seasoning and oil coat the potatoes evenly. Then, spread the potatoes out in a single layer on a baking sheet or large baking dish.
Step 2: Season the Chicken
Add the smoked paprika, chili flakes, dried thyme, salt, and vegetable oil to the chicken thighs. Using your hands, rub the seasoning mixture all over the chicken, making sure each piece is nicely coated. After that, arrange the thighs on the baking sheet alongside the potatoes. Try to keep everything in a single layer so it cooks evenly. Before it goes into the oven, carefully pour 2 tablespoons of water into the bottom of the baking tray. This adds a little moisture as everything cooks and actually helps keep the chicken tender and juicy.
Step 3: Bake the Chicken and Potatoes
Cover the tray tightly with aluminum foil and bake for 30 minutes. After 30 minutes, carefully remove the pan from the oven and take off the foil. Return the pan to the oven, this time uncovered, and continue baking for another 10-15 minutes. When the chicken cooks through and the potatoes become tender and golden, you know it’s ready. The chicken should reach an internal temperature of 165°F in the thickest part.
Step 4: Let It Rest and Serve
Once everything is cooked, take the pan out of the oven and let it rest for about 5 minutes. Finally, serve the chicken and crispy potatoes with your favorite vegetable on the side.
It’s an easy, satisfying dinner that comes together in one pan with hardly any cleanup afterward!
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