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Crispy Sheet Pan Chicken Thighs with Potatoes: Easy One-Pan Dinner

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This crispy sheet pan chicken thighs with potatoes recipe is the ultimate one-pan dinner. With juicy bone-in chicken, golden crispy skin, and tender roasted potatoes, it’s a simple, reliable meal perfect for busy weeknights.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1.5 teaspoons kosher salt, plus more for finishing
  • ½ teaspoon freshly ground black pepper
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Prep the potatoes: Wash and scrub Yukon Gold potatoes (no need to peel). Cut into 1-inch chunks. In a large bowl, toss potatoes with 2 tablespoons olive oil, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on one half of a large rimmed baking sheet.
  3. Prep the chicken: Pat chicken thighs dry with paper towels (crucial for crispy skin). Season both sides with remaining 1 teaspoon salt, ¼ teaspoon pepper, paprika, garlic powder, onion powder, and dried thyme. Rub seasonings in gently.
  4. Arrange on the pan: Place seasoned chicken thighs on the other half of the baking sheet, skin-side up. Drizzle with remaining 1 tablespoon olive oil. Ensure nothing is overlapping.
  5. Roast for 35-40 minutes. After about 20 minutes, flip chicken thighs with tongs and gently stir potatoes for even browning.
  6. Check for doneness: Chicken is ready when skin is deep golden and crispy, and internal temperature reaches 175-180°F. Potatoes should be fork-tender and golden on edges. If potatoes need more time, remove chicken and roast another 5-10 minutes.
  7. Rest and serve: Let chicken rest on the pan for 5 minutes before serving. Sprinkle with fresh parsley and a final pinch of flaky salt.

Notes

Pat chicken thighs bone-dry for crispiest skin. Don’t overcrowd the pan—give everything room to brown. For even cooking, use chicken thighs of similar size. Let chicken rest 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for about 10 minutes to restore crispiness.

Nutrition

Keywords: sheet pan chicken thighs, crispy chicken thighs, one-pan dinner, roasted chicken and potatoes, easy weeknight dinner, bone-in chicken thighs, sheet pan dinner

Find it online: https://piperplate.com/crispy-sheet-pan-chicken-thighs-with-potatoes-easy-one-pan-dinner/