Sheet Pan Chicken and Potatoes (Printable Version)

Crispy chicken, tender potatoes, and colorful vegetables roasted together on one pan for an effortless dinner.

# What You Need:

→ Proteins

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

→ Vegetables

02 - 1.5 lbs baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 1 red bell pepper, cut into strips

→ Marinade & Seasoning

05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice
07 - 4 garlic cloves, minced
08 - 2 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1/2 tsp crushed red pepper flakes
12 - 1 tsp kosher salt
13 - 1/2 tsp black pepper

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges, for serving

# How-To:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Whisk together olive oil, lemon juice, garlic, smoked paprika, oregano, thyme, red pepper flakes, salt, and black pepper in a large bowl.
03 - Add chicken thighs to the bowl and toss to coat. Let marinate for 5–10 minutes.
04 - Arrange halved potatoes, onion wedges, and bell pepper strips on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper. Toss to coat and spread into an even layer.
05 - Nestle the marinated chicken thighs, skin-side up, among the vegetables. Spoon any remaining marinade over the chicken and potatoes.
06 - Roast for 35–40 minutes, or until the chicken is golden and cooked through (internal temperature 165°F) and potatoes are crisp-tender.
07 - Broil for 2–3 minutes for extra crispy skin, if desired.
08 - Remove from oven, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • The cleanup is practically nonexistent, which means you can actually relax after dinner instead of standing at the sink
  • Everything cooks together so the flavors meld in ways that taste like you spent hours over the stove
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • Crowding the pan is actually okay here because the juices from the chicken help flavor the vegetables as they roast
  • Letting the chicken sit at room temperature for 20 minutes before cooking helps it cook more evenly
  • The internal temperature is more important than the time, so invest in a good meat thermometer
03 -
  • Pat the chicken skin dry before marinating for the crispiest results
  • Use parchment paper instead of foil if you want easier cleanup and less sticking
  • Double the spice blend and keep the extra in a jar for quick weeknight meals

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