Sheet Pan Chicken And Potatoes | Easy Sheet Pan Meal
Servings: 4 servings
Calories: 502kcal
Calories: 502kcal | Carbohydrates: 21g | Protein: 26g | Fat: 35g | Fiber: 3g | Sugar: 1g
Ingredients
- 4 Bone-in Skin-on Chicken Thighs
- 1 pound Baby Potatoes
- 3 tbsp Olive Oil
- 3 cloves Garlic minced
- 1 tsp Paprika
- 1 tsp Italian Seasoning
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- Parsley for garnish
Instructions
- Preheat Your Oven. Start by preheating your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
- Prepare the Ingredients. Wash and halve the baby potatoes. Pat the chicken pieces dry with a paper towel to ensure crispy skin.
- Season Everything. In a large bowl, toss the potatoes with olive oil, garlic, paprika, Italian seasoning, salt, and pepper. Place them on the sheet pan in a single layer. Rub the chicken with olive oil and season with the same spice mixture. Arrange the chicken pieces on the pan with the potatoes.
- Bake to Perfection. Roast in the preheated oven for 35–40 minutes, flipping the potatoes halfway through. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F.
- Garnish and Serve. Sprinkle with fresh parsley before serving for a pop of color and added flavor. Serve warm and enjoy!