Go Back
–+ servings
sheet pan chicken and potatoes

Sheet Pan Chicken and Potatoes Recipe

This Sheet Pan Chicken and Potatoes recipe combines juicy chicken thighs and crispy potatoes for an easy one-pan dinner with minimal cleanup.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 393kcal
Author: Ruth Truett

Equipment

  • cutting board
  • chef's knife
  • sheet pan
  • tongs

Ingredients

  • 1-1½ lb baby potatoes halved
  • 4 tablespoon extra virgin olive oil 2 tablespoon reserved
  • kosher salt and fresh ground pepper
  • 1 lemon halved
  • 6-8 boneless, skinless chicken thighs
  • 2 teaspoon dried thyme leaves
  • 2 tsp dried oregano
  • 2 teaspoon smoked paprika
  • 6-8 garlic cloves whole or lightly smashed
  • 1 med onion sliced
  • 4 tablespoon salted butter sliced so you have one pieces for each chicken thigh
  • 2 tablespoon capers with the brine

Instructions

  • Toss the halved potatoes together with 2 tablespoons of extra virgin olive, kosher salt, and fresh ground pepper on a sheet pan. Nestle the two halves of the lemons, flesh-side down, onto the same sheet pan. Roast in a preheated 425°F oven for 15-20 minutes or until the potatoes are just tender.
  • While the potatoes roast, toss the chicken with the remaining olive oil, thyme, oregano, paprika, garlic cloves, and onion. Remove the potatoes from the oven and nestle the chicken amongst the potatoes and top with the onions and garlic.
  • Add a slice of butter to the top of each chicken thigh and sprinkle with the capers.
  • Return the sheet pan to the oven and roast for an additional 20-25 minutes or until the chicken is done.
  • Squeeze the caramelized lemon on top of the chicken and potatoes, smash the garlic cloves into the pan sauce, and enjoy!

Notes

    Chicken thighs or breasts would both be great for this recipe. Just be sure to adjust the cooking time accordingly. Bone-in chicken thighs will need approximately 10-15 minutes of additional cooking time. Depending on the size of the chicken, breasts may take longer to cook as well. Likewise, ensure the final internal cooking temp of the chicken measures 165°F. 

    Nutrition

    Serving: 1serving | Calories: 393kcal | Carbohydrates: 25g | Protein: 25g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 244mg | Potassium: 849mg | Fiber: 4g | Sugar: 2g | Vitamin A: 642IU | Vitamin C: 35mg | Calcium: 56mg | Iron: 3mg
    Tried this recipe?Let us know how it was!