A blend of seasonings mixed together with olive oil coats this sheet pan chicken and potatoes recipe. This juicy chicken has crispy skin the potatoes bake up tender on the inside yet crispy on the outside.
Since chicken is healthier than red meat I am always looking for easy chicken dinner ideas. I'm also all about easy clean up so sheet pan dinners are a favorite of mine as well. This tasty chicken thigh recipe ended up being super easy to make and just as delicious.
In this article, we will show you how to make this easy chicken dinner. As well as how to get extra crispy skin on the chicken thighs.
How To Make Sheet Pan Chicken And Potatoes
As I mentioned we do eat chicken quite often, most of the time it's chicken breast. So for this recipe, I decided that I would use chicken thighs with bone as well as with skin.
The skin on the chicken crisped up really nicely while roasting. You have to see what I did to get it even extra crispy.
Potatoes are probably too much of a staple in our home but they definitely completed this meal. You could also just make this potato recipe as a side to other meat recipes.
To get started since the potato skins will be left on, the potatoes need to be washed. I used russet potatoes, any other the cooking time may vary.
Once the spuds are cleaned, cut them into quarter-inch thick slices. I discard the very ends and cut away any bad spots on the potatoes.
In a bowl combine the olive oil and the blend of seasonings. Either add the sliced potatoes into the bowl and coat. Or use a pastry brush to coat both sides of the sliced potatoes.
Place the seasoned olive oil potato slices onto a sheet pan that has been sprayed with cooking spray. I try to make sure all the slices are laying flat on the sheet pan. This will help to crisp up both sides of the potatoes.
Moving on to the chicken thighs, run under water to clean off. I will also take my kitchen scissors to trim any extra skin and fat from the meat.
Mix up more olive oil and seasoning blend to coat both sides of the chicken. Place the chicken thighs skin side down onto the sheet pan.
Once you have the chicken on the sheet pan it's ready to go into the oven. There is no need to place foil over the pan. Having the sheet pan chicken and potatoes uncovered will help to achieve that roasted look and flavor we are after.
Place the pan into a preheat 400℉ oven for 30 minutes. After 30 minutes turn both the chicken and potatoes over. So the other side of the foods can roast, making the total cooking time 60 minutes.
My trick to getting the skin of the chicken a little crispier as well as the potatoes a bit crispier. Is by placing the sheet pan full of food under the broiler on high for 3-5 minutes. Four minutes under the broiler gave the chicken perfectly crispy skin for us.
This sheet pan chicken and potatoes recipe is always a huge hit with my family. We like how the potatoes have a bit of crispiness on the outside yet tender on the inside. The chicken is juicy with the right amount of crispness to it. Since it's a sheet pan dinner it's a defiant winner for me when it comes to clean up.
In this recipe, you could easily change the chicken thighs out for legs or even chicken breast. The roasting time would be different depending on the different cuts of poultry you use.
For the potatoes, you could cut them differently or change them out for sweet potatoes. Or even butternut squash. Again these changes may change the roasting time.
Adding a veggie like asparagus in the last 15 to 20 minutes would make this a well-rounded meal. We hope you enjoyed our sheet pan chicken and potatoes recipe, you may also enjoy our sheet pan chicken fajitas recipe.
My Creative Manner is answering the question "what's for there to eat" with simple recipe creations. ~ Jen
Other My Creative Manner recipes you may enjoy are:
- Oven Roasted Whole Chicken
- Crock Pot Sausage and Potatoes
- Loaded Mashed Potatoes
- Twice Baked Potatoes
- Salisbury Steak
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Sheet Pan Chicken and Potatoes
This sheet pan dinner recipe is simple to make. Juicy chicken thigh with crispy skin with sliced potatoes that are tender in the inside with a crispy outer side.
For The Potatoes
- 4 Large Potatoes
- 4 Tablespoons Olive Oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Dried Parsley
- 1 Teaspoon Black Pepper
- ½ Teaspoon Salt
For The Chicken
- 6 larger Chicken Thighs with bones and skin.
- 2 Tablespoons Olive Oil
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon Dried Parsley
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Salt
Preheat oven to 400℉
For The Potatoes
Wash and dry the potatoes then cut into quarter inch slices.
In a mixing bowl combine the olive oil, garlic powder, onion powder, dried parsley, black pepper, and salt.
Coat the potatoes in the seasoned olive oil mixture. Place onto a sheet pan that has been sprayed with a bit of cooking spray.
Arrange the potatoes on the sheet pan so they are laying as flat as they can. This will help to get the sides crispy.
For The Chicken
Clean and remove any extra fat and skin from the chicken. Pat the chicken dry with a paper towel. Place chicken on the sheet pan.
In a mixing bowl combine the olive oil, garlic powder, onions powder, dried parsley, black pepper, and salt.
Cover one side of the chicken thighs with half of the seasoned olive oil mixture.
Cover the other side of the chicken thighs with the remaining seasoned olive oil mixture. Turn the thighs so the skin side is facing down onto the sheet pan.
Place into the preheat 400℉ oven and bake for 30 minutes.
After 30 minutes turn over both the potatoes and chicken. Making sure the potatoes are laying flat on the sheet pan. And the skin of the thighs is facing up.
Bake for another 30 minutes or until no longer pink in the center of the chicken.
For extra crispy skin once the chicken is no longer pink in the center. Place the sheet pan under the broiler on HI for 3-5 minutes. Mine was perfect for us at 4 minutes.
Serve and enjoy.
The nutritional value may differ depending on the cuts of poultry used.