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The Best Sheet Pan Chicken and Potatoes

A complete one-pan Mediterranean-style dinner with bone-in skin-on chicken thighs and quartered Yukon Gold potatoes seasoned with smoked paprika, Italian herbs, and lemon, roasted until golden and crispy in just 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 7 chicken thighs bone-in, skin-on; patted completely dry before seasoning
  • 1 lb Yukon Gold or baby red potatoes quartered into uniform 1-inch chunks
  • 3 tbsp olive oil
  • juice of 1/2 lemon reserve other half for slices on the pan
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh rosemary or thyme chopped
  • fresh parsley for garnish

Equipment

  • Large rimmed baking sheet
  • Parchment paper or foil
  • Instant read thermometer
  • Paper towels for patting chicken dry

Method
 

  1. Preheat the oven to 400°F (200°C) with the rack in the middle position.
  2. Pat the chicken thighs completely dry on all surfaces with paper towels.
  3. Place the dried chicken and quartered potatoes on a large rimmed baking sheet. Drizzle with olive oil and lemon juice.
  4. Sprinkle the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper over everything. Toss and coat every surface by hand.
  5. Arrange the chicken skin-side up in a single layer with space between each piece. Nestle the potatoes, fresh herbs, and lemon slices around the chicken with space between pieces. Use a second pan if needed to avoid crowding.
  6. Roast for 35 to 45 minutes until the chicken skin is deeply golden and the internal temperature reads 165°F. At the 20-minute mark, baste the potato pieces with the pan drippings. The potatoes should be fork-tender and caramelized at the edges.
  7. Optional: Switch to broil for the final 2 minutes for extra-crispy skin. Watch closely.
  8. Rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Pat Chicken Dry: The most important step for crispy skin. Surface moisture turns to steam and prevents the skin from rendering. Always pat completely dry before adding oil. Pan Spacing: Every piece must have visible space around it. Overcrowding causes steaming rather than roasting. Use two pans if needed. Drippings Baste: At the 20-minute mark, spoon the rendered chicken drippings over the potato pieces for deeper caramelization on the second half of the roast. Boneless Breasts: Reduce cook time to 25 to 30 minutes and check at 25 minutes to prevent drying out. Storage: Refrigerate for up to 4 days. Reheat in oven at 375°F for 15 minutes or air fryer at 375°F for 5 to 6 minutes to restore crispiness. Gluten-free: This recipe is naturally gluten-free.