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Easy One Pan Chicken and Potatoes

Easy One Pan Chicken and Potatoes

Crispy, juicy chicken thighs and tender potatoes roasted together on one sheet pan with garlic, lemon, and rosemary. Minimal prep, easy cleanup, and big weeknight flavor.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 lb bone-in, skin-on chicken thighs about 6 to 8 pieces
  • 1.5 lb baby gold potatoes, halved
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 4 clove garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp fresh rosemary, chopped or 1 tsp dried rosemary
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1 tsp onion powder
  • 0.25 cup low-sodium chicken broth keeps potatoes moist
  • 1 lemon lemon, cut into wedges for serving

Instructions

Preparation Steps

  • Preheat oven to 425°F. Line a large rimmed sheet pan with foil or parchment for easier cleanup.
  • Pat chicken dry. In a large bowl combine smoked paprika, dried oregano, onion powder, 0.5 tsp salt, 0.25 tsp black pepper, 1.0 tbsp olive oil, and 1.0 tbsp lemon juice. Add chicken and toss to coat evenly.
  • In a separate bowl, toss potatoes with remaining 1.0 tbsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper, minced garlic, chopped rosemary, and remaining 1.0 tbsp lemon juice.
  • Spread potatoes on the sheet pan cut-side down. Nestle chicken thighs skin-side up on top. Pour chicken broth around the potatoes (not over the chicken skin).
  • Roast for 35 minutes, until the chicken is golden and registers 165°F in the thickest part and potatoes are tender. For extra-crispy skin, broil 2 to 3 minutes at the end.
  • Rest 5 minutes. Taste and adjust salt if needed. Serve with lemon wedges and a sprinkle of extra rosemary.

Notes

Swap thighs with bone-in drumsticks or boneless chicken breasts (reduce cook time to 22 to 25 minutes for breasts). Add quick-cooking veggies like green beans in the last 10 minutes. If using table salt instead of kosher, start with 0.5 tsp and adjust.