Sheet Pan Chicken & Potatoes
Chicken thighs and baby potatoes roast together on one pan with olive oil and rosemary until the chicken skin crisps and potatoes turn golden. A weeknight dinner that looks like you tried, tastes restaurant-level, and uses exactly four ingredients.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 8 pieces (about 3 lb) chicken thighs, bone-in skin-on
- 1.5 lb baby potatoes, halved
- 3 tbsp olive oil
- 4 sprigs fresh rosemary sprigs
Instructions
- 1
Heat oven to 425°F and line a sheet pan with foil for easy cleanup.
- 2
Toss chicken thighs and halved potatoes with olive oil, salt, and pepper until coated.
- 3
Spread on the sheet pan in a single layer and tuck rosemary sprigs throughout.
- 4
Roast uncovered for 25 minutes until chicken skin is crispy and golden and potatoes are fork-tender.
- 5
Serve hot straight from the pan with pan drippings spooned over each plate.
Tools you’ll need
- sheet pan (18 x 13 inches)
- foil
- oven
- tongs
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