Sheet Pan Chicken and Potatoes (Printable)

One-pan roast of herb-seasoned chicken thighs and halved baby potatoes with carrots and onions, finished with parsley.

# What You'll Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1.5 pounds baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 2 carrots, thickly sliced
05 - 4 cloves garlic, smashed

→ Spices & Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon dried rosemary or 1 tablespoon fresh chopped rosemary
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon paprika

→ Optional Garnish

12 - Fresh parsley, chopped, for serving

# Directions:

01 - Heat oven to 425°F (218°C).
02 - Line a large baking sheet with parchment paper or grease lightly.
03 - In a mixing bowl, toss potatoes, onion, carrots, and garlic with half the olive oil, half the salt, pepper, rosemary, thyme, and paprika until well coated.
04 - Spread vegetables evenly in a single layer on the prepared baking sheet.
05 - Rub chicken thighs with the remaining olive oil, salt, pepper, rosemary, thyme, and paprika. Arrange chicken thighs skin-side up on top of the vegetables.
06 - Roast for 40 minutes or until chicken is golden and potatoes are tender. For crispier skin, broil for 2 to 3 minutes if desired.
07 - Remove from oven, rest 3 to 5 minutes, and finish with chopped parsley before serving if desired.

# Expert Tips:

01 -
  • The timing is forgiving—if you linger chatting in the kitchen, everything only gets more golden and flavorful.
  • It’s that rare crowd-pleaser you can improvise with; even picky eaters seem to ask for seconds.
02 -
  • I once skipped drying the potatoes and ended up with pale, soggy pieces instead of crispy bites.
  • The day I tried fresh rosemary instead of dried, the difference in flavor felt like a small victory.
03 -
  • Browning chicken in a hot oven and avoiding overcrowding guarantees crispy skin and perfect veggies every time.
  • Try tossing the veggies with a squeeze of lemon before serving to add a little zing and freshness.

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