Crispy Sheet Pan Garlic Chicken Potatoes
A delicious and easy one-pan meal featuring crispy chicken thighs and roasted garlic potatoes, perfect for busy weeknights.
Equipment
- 1 Sheet Pan large
- 1 Mixing Bowl medium
- 1 Oven mitts
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs bone-in, skin-on
- 1.5 lbs baby potatoes halved
- 8 cloves garlic peeled
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs
Optional Add-Ins
- 1/2 cup bell peppers sliced
- 1/2 cup carrots sliced
Instructions
Preparation
- Preheat your oven to 400°F (200°C). This ensures the chicken and potatoes cook evenly and develop a crispy texture.
- In a medium mixing bowl, combine the baby potatoes with olive oil, salt, pepper, and Italian herbs. Toss until the potatoes are well coated.
- Spread the seasoned potatoes on a large sheet pan. Nestle the chicken thighs among the potatoes, ensuring the skin is facing up for maximum crispiness. Scatter the garlic cloves around the pan.
Cooking
- Place the sheet pan in the preheated oven. Roast for 45-50 minutes, turning the potatoes halfway through to ensure even cooking. The chicken should reach an internal temperature of 165°F.
- Use a meat thermometer to check that the chicken is fully cooked. The potatoes should be golden brown and crispy at the edges.
Serving
- Remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist chicken.
- Garnish with freshly chopped parsley if desired. Serve directly from the sheet pan for a rustic family-style presentation.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: For extra crispy potatoes, ensure they are spread in a single layer on the sheet pan. Ingredient Substitutions: Use chicken breasts instead of thighs for a leaner option. How to Serve: Pair with a simple green salad or steamed vegetables. Storage & Freshness: Best consumed fresh, but can be stored for up to 3 days. Make-Ahead Tips: Prepare the chicken and potatoes ahead of time and store them in the fridge until ready to roast.