Dinner · Chicken
Sheet-Pan Chicken Thighs and Potatoes
Crispy-skinned chicken thighs roasted over potatoes and carrots on one pan.
⏱ 50 min (10 min prep, 40 min cooking)
🍽 Serves 4 · 2 thighs with potatoes
kid friendlybudgetleftovers
gluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Sheet pan
- 8 thigh Chicken thighs, bone-in skin-on, about 3 pounds
- 1½ lb Yellow (Yukon-type) potatoes, cut in 1-inch chunks
- 4 Carrots, cut in 2-inch pieces
- 3 tbsp Olive oil
- 1½ tsp Table salt
- ½ tsp Ground black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Italian seasoning
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet, instant-read thermometer.
- Heat the oven to 425°F. Mix the salt, pepper, garlic powder, paprika and Italian seasoning.
- Toss the potatoes and carrots with 2 tablespoons oil and half the seasoning and spread on the baking sheet.
- Pat the chicken dry (do not rinse it), rub with the rest of the oil and seasoning, and set skin side up on the vegetables. Wash your hands.
- Roast 35 to 45 minutes, until the skin is crisp and a thermometer in the thickest thigh, not touching bone, reads 165°F. Thighs stay juicy even if they go a bit higher.
🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadSeason the chicken up to 1 day ahead; cut the vegetables and keep the potatoes in water in the fridge.
↺ LeftoversPull leftover meat for quesadillas or soup; reheat to 165°F.
🧒 With kidsTake the skin off and cut the meat from the bone for young children.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.