Sheet Pan Chicken and Potatoes (Printable)
Roasted chicken thighs with golden baby potatoes, carrots and herbs baked together on one sheet for an easy gluten-free dinner.
# What You’ll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1 1/2 pounds baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 2 carrots, sliced into thick coins
05 - 4 cloves garlic, smashed
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon ground black pepper
09 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon paprika
→ Optional Garnish
12 - Fresh parsley, chopped, for serving
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly oil the surface.
02 - In a large mixing bowl, toss halved baby potatoes, red onion wedges, carrot coins, and smashed garlic with half the olive oil, half of the salt, ground black pepper, dried rosemary, thyme, and paprika until evenly coated.
03 - Distribute the seasoned vegetables in an even layer on the prepared baking sheet.
04 - Rub chicken thighs with the remaining olive oil, salt, pepper, rosemary, thyme, and paprika. Place chicken pieces skin-side up on top of the vegetable layer.
05 - Transfer sheet pan to the oven and roast for 40 minutes, until the chicken skin is crisp and golden brown and potatoes are easily pierced with a fork. For crispier skin, broil for 2 to 3 more minutes if desired.
06 - Remove pan from oven and allow contents to rest for 3 to 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- Everything cooks together on one pan, so you capture every bit of flavor (and have less to clean up after).
- The crispy chicken skin and golden potatoes feel like comfort food, but it only takes a few minutes to put together.
02 -
- Piling the vegetables too tightly will steam them instead of roasting—my first batch ended up pale and soggy, so always spread them out in a single layer.
- Using bone-in, skin-on chicken really keeps everything juicy—this was a game changer after my boneless version turned out a little dry.
03 -
- Letting the chicken come close to room temperature before roasting ensures even cooking and juicier meat.
- Sneak a clove of roasted garlic onto your potato for an instant flavor boost—the little surprises make the meal.