Sheet Pan Chicken Thighs and Potatoes

This sheet pan chicken thighs and potatoes recipe is easily one of my favorite chicken recipes to make on busy weeknights. Not only is it flavor packed but it’s easy, only calls for basic ingredients, and is truly a hands off recipe.

It’s everything a sheet pan recipe should be – easy with minimal prep and minimal clean-up… which if there’s anything this mama loves – it’s an easy clean-up after dinner.

What’s also really cool is this recipe is one that the whole family LOVES. Even my picky eater babies love this one. Sometimes I throw some chopped carrots or green beans onto the pan and boom – dinner is ready under an hour. 

Key Ingredients 

(full list of ingredients can be found in the recipe card)

• Bone-In Chicken Thighs: the bone and skin help protect the meat during high-heat roasting, keeping the chicken juicy, flavorful, and extra crispy instead of dry. Heads up – I don’t recommend using boneless chicken thighs or chicken breasts – they cook a lot faster and will likely dry out if cooked according to the recipe instructions. You can however use chicken leg quarters here.
• Russet Potatoes: their high starch content creates fluffy interiors with beautifully crisp edges, soaking up the seasoned chicken drippings as they roast. (Yukon golds, red potatoes, or sweet potatoes work too, with slightly creamier or sweeter results.)
• Fresh Herbs are added at the end to bring some freshness and brightness, making this dish feel vibrant.
• For seasonings, I use a mix of garlic powder, onion powder, oregano, smoked paprika, rosemary, and Sazon. This combo of dry seasonings really packs the flavor! 

Substitutions and Variations 

• Feel free to toss in your favorite veggies! Broccoli, Brussels sprouts, and green beans work really well with this recipe. 
• For some heat, add a dash of red pepper flakes and hot sauce.

How To Make Sheet Pan Chicken and Potatoes 

(full recipe can be found in the recipe card at the bottom of this post) 

Step 1: Pat chicken skin dry and place into a large bowl. Add olive oil along with seasonings, black pepper, and kosher salt.

Step 2: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Add potato chunks and sliced onions to the sheet pan, then add chicken to the sheet pan and give everything a nice mix. Bake in the oven for 20 minutes.

Step 3: While the chicken and potatoes are baking, mix together the dressing ingredients, then drizzle about 3/4 of the olive oil mixture over the chicken and potatoes. Place back into the oven and continue to bake for 20-25 minutes, until the chicken is fully cooked and crispy. 

Step 4: Remove from the oven and drizzle remaining dressing, a little lemon zest, and crumbled feta cheese on top. 

How To Serve

This easy dinner recipe is a meal all on its own, but if you want to add a little something something to it, I’ve got you covered. Warm, crusty bread or soft dinner rolls are perfect for soaking up any extra dressing left on the pan.

For a heartier spread, serve it alongside roasted green beans, asparagus, or broccoli. 

If you want something creamy, a light yogurt or tzatziki sauce works exceptionally well with the lemony chicken.