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Overhead sheet pan of roasted garlic herb chicken thighs and golden baby potatoes

One-Pan Garlic Herb Chicken and Potatoes

Juicy garlic-herb chicken thighs roast on one sheet pan with crispy golden baby potatoes. A complete weeknight dinner ready in about an hour with only pantry staples.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

For the chicken
  • 6 bone-in, skin-on chicken thighs (about 2.5 lb)
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard optional, for depth
  • 1 lemon, juiced (plus wedges to serve)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
For the potatoes
  • 1.5 lb baby potatoes (or Yukon gold), halved
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 0.5 tsp salt
  • 2 tbsp fresh parsley, chopped (to garnish)

Method
 

  1. Preheat the oven to 425°F (220°C). Pat the thighs very dry with paper towels so the skin crisps.
  2. In a bowl, whisk the olive oil, garlic, Dijon, lemon juice, paprika, oregano, thyme, salt, and pepper. Coat the thighs all over and let them sit while you prep the potatoes.
  3. Toss the halved potatoes with olive oil, rosemary, and salt. Spread them cut-side down on a large sheet pan.
  4. Nestle the thighs skin-side up among the potatoes so the drippings baste the potatoes as they roast.
  5. Roast for 40–45 minutes, until the potatoes are fork-tender and the thickest thigh reaches 165°F (74°C) on an instant-read thermometer.
  6. For extra-crispy skin, broil for 2–3 minutes. Rest 5 minutes, then scatter parsley and serve with lemon wedges.

Notes

Boneless thighs work too — reduce the roast time to about 30 minutes. Keep the potatoes in a single layer so they brown instead of steaming. Always confirm doneness with a thermometer rather than time alone.