Sheet Pan Chicken and Potatoes (Printable)

Crispy chicken thighs and tender vegetables roasted together with herbs and lemon for a simple, satisfying meal.

# What You'll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1.5 lbs baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 1 red bell pepper, cut into strips

→ Marinade & Seasoning

05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice
07 - 4 garlic cloves, minced
08 - 2 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1/2 tsp crushed red pepper flakes
12 - 1 tsp kosher salt
13 - 1/2 tsp black pepper

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line large baking sheet with parchment paper or foil.
02 - Whisk together olive oil, lemon juice, garlic, smoked paprika, oregano, thyme, red pepper flakes, salt, and black pepper in large bowl.
03 - Add chicken thighs to marinade, toss to coat. Let stand 5-10 minutes while preparing vegetables.
04 - Arrange potatoes, onion wedges, and bell pepper strips on baking sheet. Drizzle with 1 tbsp olive oil, season with pinch of salt and pepper, toss to coat, spread evenly.
05 - Nestle marinated chicken thighs skin-side up among vegetables. Spoon remaining marinade over chicken and potatoes.
06 - Roast 35-40 minutes until chicken is golden and reaches internal temperature 165°F and potatoes are crisp-tender.
07 - Broil 2-3 minutes for extra crispy skin if desired.
08 - Remove from oven, sprinkle with chopped parsley, serve with lemon wedges.

# Expert Advice:

01 -
  • The cleanup is so minimal you might actually look forward to doing dishes
  • That moment when the chicken skin crisps up under the broiler is pure magic
02 -
  • Crowding the pan is the enemy of crispy skin so use a large enough baking sheet
  • Letting the chicken rest for 5 minutes after cooking makes a huge difference in juiciness
03 -
  • Pat the chicken skin dry before marinating for the crispiest results
  • Cut the potatoes into uniform halves so they all cook at the same speed

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