Sheet Pan Baked Chicken Potatoes (Printable Version)
Juicy chicken thighs and seasoned potatoes baked on a sheet pan with fresh herbs and spices.
# What You'll Need:
→ Produce
01 -
1 pound Yukon Gold potatoes, peeled if desired
02 -
Juice of 1/2 lemon
→ Poultry
03 -
6 to 8 bone-in, skin-on chicken thighs
→ Pantry
04 -
3 tablespoons olive oil
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon Italian seasoning
09 -
Salt and black pepper, to taste
→ Herbs
10 -
1 package poultry herb mix (rosemary, sage, thyme)
# Step-by-Step Guide:
01 -
Preheat oven to 400°F and position rack in the middle.
02 -
Cut potatoes lengthwise into quarters, or eighths if large, and arrange on a large rimmed baking sheet.
03 -
Place chicken thighs on the baking sheet alongside the potatoes.
04 -
Coat chicken and potatoes evenly with olive oil and lemon juice. Sprinkle garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Toss to combine thoroughly.
05 -
Scatter poultry herb mix over chicken and potatoes, chopping some herbs and leaving others whole.
06 -
Bake for 30 to 40 minutes until chicken is cooked through. Adjust cooking time according to chicken size.
07 -
Optional: Broil for a few minutes to crisp chicken skin and potatoes to desired texture.
# Additional Notes:
01 -
For a crisper finish, broil at the end of baking, watching carefully to prevent burning.