Description
This Sheet Pan Baked Chicken and Potatoes recipe is a simple, flavorful one-pan meal featuring juicy, bone-in chicken thighs and tender Yukon Gold potatoes. Coated with lemon juice, olive oil, herbs, and a blend of spices, this dish bakes together on a single sheet pan for an easy, fuss-free dinner perfect for any night of the week.
Ingredients
Chicken and Potatoes
- 1 pound Yukon Gold potatoes (peeled if desired)
- 6-8 bone-in, skin-on chicken thighs
Seasoning
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste
- 1 package fresh poultry herb mix (rosemary, sage, thyme)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle.
- Prepare Potatoes: Cut Yukon Gold potatoes lengthwise into quarters; if larger, cut into eighths. Place them onto a large rimmed baking sheet (lining with foil is optional).
- Add Chicken: Place the bone-in, skin-on chicken thighs on the same baking sheet with the potatoes.
- Season: Drizzle olive oil and lemon juice over the chicken and potatoes. Using your hands, coat everything evenly. Sprinkle garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper over the chicken and potatoes, and toss again to ensure even coating.
- Add Herbs: Roughly chop some of the fresh poultry herb mix and scatter it along with some whole sprigs over the chicken and potatoes for an aromatic flavor boost.
- Bake: Bake in the preheated oven for 30-40 minutes, or until the chicken is completely cooked through and the potatoes are tender. Cooking time may vary depending on the size of chicken pieces.
- Optional Broil: If desired, broil for a few minutes at the end to achieve a crispier skin on the chicken and a more roasted texture on the potatoes.
Notes
- For extra crispy skin, use the broil step cautiously and watch closely to avoid burning.
- Peeling potatoes is optional; leaving the skin on adds texture and nutrients.
- Feel free to substitute chicken thighs with chicken breasts but adjust cooking time accordingly.
- Use fresh herbs for best flavor, but dried herbs can be substituted with reduced quantity.
- Line the baking sheet with foil or parchment paper for easier cleanup if desired.
