Description
A simple and delicious recipe for Sheet Pan Chicken and Potatoes, perfect for a weeknight dinner.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. Mix well to form a marinade.
- Add the chicken thighs to the bowl and toss to coat them evenly with the marinade.
- Place the halved baby potatoes on a large sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat.
- Arrange the marinated chicken thighs on the sheet pan with the potatoes. Place lemon slices on top of the chicken.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Optional: For extra crispiness, broil for an additional 2-3 minutes at the end of cooking.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- For added flavor, marinate the chicken in the seasoning mixture for at least 30 minutes or overnight in the refrigerator.
- Feel free to add other vegetables like carrots or green beans to the sheet pan for a complete meal. Adjust cooking time as needed for different vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg