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Sheet Pan Chicken And Potatoes

Sheet Pan Chicken and Potatoes Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp chopped fresh rosemary (or 1 tsp dried)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lemon, halved

Method
 

  1. Heat oven to 425°F. Pat chicken dry, season with salt and pepper. Mix oil, garlic, rosemary, 1 tsp salt, and 1/2 tsp pepper. Rub half of mixture over chicken, getting some under the skin.
  2. Toss potato chunks with remaining garlic-rosemary oil until well coated.
  3. Spread potatoes on one side of a large rimmed baking sheet in a single layer. Place chicken skin-side up on the other side, not crowded.
  4. Roast 40 to 45 minutes, until chicken reaches 165°F and potatoes are golden. Squeeze lemon juice over everything and serve hot.

Notes

Let the chicken rest on the pan for a couple of minutes before serving so the juices settle. If your chicken thighs are very large, you may need an extra 5 minutes. For the crispiest skin, be sure the chicken is as dry as possible before seasoning.