Crispy roasted chicken thighs with red potatoes baked right along with the chicken make a delicious weeknight meal.
Chicken Thighs with Potatoes
Chicken breasts are the go-to for many when making dinner. But I have to say, given the choice, I will take a skin on chicken thigh every time. Thighs remain so tender and succulent when roasting that you just can’t go wrong.
Using this method, the skin-on chicken thighs roast slowly and baste the potatoes as they cook. This process creates so much delicious flavor and could not be simpler. The crispy skins tend to be what my boys love the best.
Sheet pan meals take a bit master, but once you have figured out how to get all of your ingredients to finish at the same time you are set. Small to medium chicken bone-in chicken take just under an hour to roast.
Quartered red potatoes roast perfectly alongside the chicken thighs. Make sure not to leave the potatoes too large or they won’t be soft and fluffy in the middle. (If you are just wanting roasted red potatoes, here you go!)
Sheet pan meals are easy to double. Just don’t overcrowd your pan. Instead, use multiple pans and spread things out in one layer. Make sure to rotate the pans as needed for even roasting.
Roast Chicken with Potatoes
Ingredients
- bone-in chicken thighs
- small red potatoes
- olive oil
- fresh lemon juice
- garlic
- kosher salt
- Italian seasoning
- freshly ground black pepper
To Make this Recipe:
- Preheat oven to 400°F. Place the chicken and potatoes on a large baking sheet.
- Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat and potatoes. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
- Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through and the potatoes are tender and slightly crisp.
One Pan Meals
Oven roasted brats, sausages, or kielbasa are an easy go-to for sheet pan meals. The prep is super simple and being able to pop a pan in the oven and walk away for 30 minutes is what we are all looking for.
Bite-size chunks of potato, kielbasa, and broccoli are roasted together for a super easy sheet pan meal that the whole family loves.
Did you know that sheet pans work for salads too? BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch.
Roasted Chicken Thighs with Red Potatoes
Ingredients
- 5-6 small bone-in chicken thighs approximately 2 pounds
- 1 pound small red potatoes halved
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 4 cloves garlic minced
- 1½ teaspoons kosher salt
- 1 tablespoon Italian seasoning
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F. Place the chicken and potatoes on a large baking sheet.
- Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat and potatoes. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
- Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through and the potatoes are tender and slightly crisp.
Notes
This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.
Nutrition
Larry says
This meal looks and sounds delicious.
Ellen says
Super good!!!
Mary says
Thank you so much, Ellen! I am delighted you enjoyed it.