Oh, you guys, if your weeknight dinners feel like a scramble by 5 PM, you need this recipe in your life. I swear, this ultimate, foolproof sheet pan recipe for Baked Chicken Thighs With Potatoes honestly saved my sanity last month when things got totally crazy. Forget the mountain of dishes! This is everything you need—tender chicken, crispy skin, and perfectly seasoned spuds—all cooked together in one go.
It truly is the easiest way to get a hearty, restaurant-quality meal on the table without much fuss. Seriously, pull out that one big sheet pan, and let’s get cooking. You won’t regret trading in those complicated weeknight plans for this simple magic.
Why This Sheet Pan Baked Chicken Thighs With Potatoes Recipe Works So Well
Honestly, the biggest win here is the cleanup. Who wants to wash four different pans after a long day? Nobody! That’s why I adore making Baked Chicken Thighs With Potatoes on a single sheet pan. It cuts down the post-dinner work drastically, which means more relaxing time for me!
But it’s not just about convenience, trust me. The way the flavors mingle while everything bakes together is just incredible. The potatoes soak up those savory juices dripping off the chicken while the skin gets perfectly crisp. It’s textural heaven!
- Minimal Dishes: It’s seriously one pan start-to-finish.
- Flavor Integration: Everything seasons everything else beautifully.
- Perfect Texture Balance: Crispy skin meets tender, fluffy potatoes.
If you want more ideas for juicy chicken meat, you should check out my list of 10 irresistible chicken thighs recipes because thighs are just the best cut, hands down!
Essential Ingredients for Perfect Baked Chicken Thighs With Potatoes
Okay, let’s talk about what you actually need because, for a one-pan wonder, this recipe relies on simple, powerhouse ingredients. Seriously, look at this list—it’s mostly spices and two main players! When I’m making my Baked Chicken Thighs With Potatoes, I make sure the quality of the chicken is top-notch.
We absolutely must use bone-in, skin-on chicken thighs. Don’t even think about substituting them if you want that incredible crispy skin! And for the potatoes, grab those small ones—Yukon Golds or baby reds work best—and cut them into quarters so they cook evenly alongside the chicken.
Here’s what you’ll need to gather up:
- 4 bone-in, skin-on chicken thighs (the star!)
- About 1.5 lbs of those small potatoes, quartered up
- 2 tablespoons of good quality olive oil (we split this evenly)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 robust teaspoon of paprika (I use sweet paprika here)
- 0.5 teaspoon garlic powder
- 0.25 teaspoon dried thyme
If your spice rack looks sad, maybe check out my guide on irresistible BBQ chicken thighs—the spice blends I mention there are great additions too!
Ingredient Notes and Substitutions for Your Baked Chicken Thighs With Potatoes
Remember, those skin-on thighs are your ticket to crispiness land. The fat renders out slowly, basting the chicken while crisping up the top layer. It’s perfect!
If you’re craving something slightly sweeter, you can absolutely swap in sweet potatoes for the white ones, which I mention in my notes. Just be aware they might cook a touch faster, so keep an eye on them!
Here’s my pro tip for the potatoes: try to make sure every single quarter piece is roughly the same size. If you have giant chunks next to tiny slivers, the small ones will burn while you wait for the big ones to soften. Consistency is key!
Step-by-Step Instructions for Making Baked Chicken Thighs With Potatoes
Alright, buckle up! This is where the magic happens for our fantastic Baked Chicken Thighs With Potatoes. First things first, you absolutely must preheat your oven to 400 degrees Fahrenheit (that’s 200 Celsius). Don’t put anything in until that oven is roaring hot!
Next, grab a big bowl—we’re going to get messy! Toss your quartered potatoes in there first. Use half of your seasonings: 1 tablespoon of oil, half the salt, pepper, paprika, garlic powder, and thyme. Really work that spice mix into every crevice of those spuds. Spread them out onto your baking sheet in a single, even layer. They need breathing room to roast, not steam!
Now, use that same big bowl (yes, we love minimal dishes!) for the chicken. Rub those beauties down with the remaining oil and the rest of the spices. Nestle them right on top of the potatoes, making sure the skin side is facing the ceiling. They need that direct heat to crisp up nicely.
Pop that sheet pan into the oven for about 40 to 45 minutes. You are looking for two things: skin that’s gorgeously crispy and chicken cooked through—165 degrees Fahrenheit internally. Once it’s done, pull it out, but DON’T touch it yet! Let the chicken rest for five minutes right there on the pan. This keeps all those delicious juices locked inside before you serve. This process is the foundation for all great everyday oven dinners.
Expert Tips for Crispy Skin on Your Baked Chicken Thighs With Potatoes
If you do everything right but the skin still looks a little shy, I’ve got your backup plan. For the very last 2 or 3 minutes, move that baking sheet right under the broiler. But listen to me: stand there and watch it like a hawk! Broilers are fast and furious and can burn your dinner in seconds.
My big secret, especially when I’m making Baked Chicken Thighs With Potatoes for company, is patting the chicken skin completely dry with paper towels *before* I even put any oil or seasoning on it. Seriously, wet skin steams; dry skin crisps. It makes a massive difference!
Equipment Needed for Your Baked Chicken Thighs With Potatoes
You don’t need a million fancy gadgets for this, thankfully! When I whip up this dinner, I usually only pull out three core things. Keeping the toolkit small makes the whole process so much less intimidating.
You’ll want a large mixing bowl—big enough to toss around those potatoes without everything flying out! Then, grab your trusty rimmed baking sheet. The rims are important to catch those savory chicken drippings!
- Large Mixing Bowl
- Rimmed Baking Sheet
- Tongs (for flipping chicken if you choose)
- Meat Thermometer (optional but highly recommended!)
Serving Suggestions for Your Delicious Baked Chicken Thighs With Potatoes
Honestly, the best part about making Baked Chicken Thighs With Potatoes is that you’ve already got your main starch covered! The roasted potatoes are incredible right out of the oven, soaking up all that paprika and thyme.
But if you want to round out the meal, keep it light and fresh so you don’t weigh down that perfect chicken skin. I almost always toss together a quick, bright side salad. Something with a little acid cuts through the richness beautifully. You might love trying out the citrus notes in this refreshing strawberry spinach salad recipe alongside your savory chicken.
Steamed green beans or some quick roasted asparagus tossed with a squeeze of lemon juice also work wonderfully if you need a little green color on your plate!
Storing and Reheating Leftover Baked Chicken Thighs With Potatoes
If you’re lucky enough to have any of these Baked Chicken Thighs With Potatoes left over—which I doubt, but one can dream—storage is easy! Just let the entire sheet pan cool down almost completely before you pack it up. You want to get rid of that initial steam.
Pop the chicken and potatoes into an airtight container. Honestly, they keep really well in the fridge for about three or four days. The skin won’t be as crisp the next day, but don’t cry about it!
For reheating, skip the microwave if you can manage it. That’s a recipe for rubbery chicken! I highly recommend popping the leftovers back onto a clean baking sheet at about 350 degrees for ten minutes. That little bit of dry heat helps wake up the crispiness on the thigh skin again. It’s the best way to enjoy them the second day!
Frequently Asked Questions About Baked Chicken Thighs With Potatoes
I know you probably have a few last-minute questions before you rush off to cook dinner—that’s totally fair! People always ask me about adapting things, which is what makes cooking fun, right? I’ve gathered up the most common things readers wonder about when they’re making this sheet pan meal.
If you need some other great ideas, you might want to check out my guide on easy gluten-free dinners if you have any ingredient worries!
Can I use boneless, skinless chicken thighs for this baked chicken and potatoes recipe?
You certainly can, but you have to adjust! The skin is what protects the meat and gives us that beautiful crisp texture we love on our Baked Chicken Thighs With Potatoes. If you go boneless and skinless, the chicken cooks much faster—maybe only 25 to 30 minutes max. Since they don’t have that protective layer, watch them closely because they can dry out easily, especially thin ones.
What temperature should the oven be for the best Baked Chicken Thighs With Potatoes?
Keep that oven at 400 degrees Fahrenheit (200 Celsius)! This temperature is the sweet spot. It’s high enough to render the fat beautifully and crisp up the chicken skin nicely, but it’s not so scorching hot that the potatoes burn before they get soft inside. Consistency is key here for getting that perfect roast on both components.
How do I ensure the potatoes are fully cooked when making baked chicken thighs with potatoes?
This goes back to my tip earlier about cutting them uniformly! If all your potato quarters are roughly the same size, they should finish cooking right around the same time as the chicken. The number one way to check, though, is testing for tenderness. Just stab one with a fork or the tip of a sharp knife; if it slides in easily with almost no resistance, they’re done. No resistance means they’re fluffy!
Estimated Nutritional Information for Baked Chicken Thighs With Potatoes
I always love sharing the nutritional breakdown, even though I call this my cheat day dinner because it’s so easy! When you make these Baked Chicken Thighs With Potatoes, here’s what you’re generally looking at per serving, based on the recipe I shared.
Please remember these numbers are just estimates, of course, since the exact fat content in your chicken thighs or how much oil you use can make them shift around a bit.
- Calories: 450
- Fat: 25g
- Protein: 30g
- Carbohydrates: 30g
It’s a super solid, balanced meal packed with protein and fiber from those nice potatoes. Not bad for a chicken and potato dish cooked without any fuss!
Share Your Experience Making This Sheet Pan Dinner
Now that you’ve successfully made a gorgeous sheet pan dinner, I’d love to hear all about it! Did your chicken skin get extra crispy? Were your potatoes buttery soft?
Please take a moment to leave a rating below and tell me what you thought of these Baked Chicken Thighs With Potatoes in the comments. If you snapped a picture of your beautiful dinner, tag me on social media! I love seeing your kitchen successes. If you need to get in touch, you can find the best way to reach me right here on my contact page. Happy cooking, friends!
Print
Baked Chicken Thighs With Potatoes
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A simple recipe for baking chicken thighs and potatoes together on one sheet pan.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs small potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon dried thyme
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, half the salt, half the pepper, half the paprika, half the garlic powder, and half the thyme.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- In the same bowl, rub the chicken thighs with the remaining 1 tablespoon of olive oil, salt, pepper, paprika, garlic powder, and thyme.
- Place the seasoned chicken thighs on top of the potatoes on the baking sheet, skin-side up.
- Bake for 40 to 45 minutes, or until the chicken skin is crispy and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Let the chicken rest for 5 minutes before serving with the potatoes.
Notes
- For crispier skin, you can briefly place the baking sheet under the broiler for the last 2-3 minutes, watching carefully to prevent burning.
- You can substitute sweet potatoes for white potatoes if desired.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh and 1/4 potatoes
- Calories: 450
- Sugar: 2
- Sodium: 550
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 100
Keywords: baked chicken thighs, roasted potatoes, sheet pan dinner, easy chicken recipe, baked chicken and potatoes