Sheet Pan Chicken and Potatoes (Print View)

Juicy roasted chicken thighs with crispy baby potatoes, carrots and onion tossed in herbs and olive oil on one pan.

# What You'll Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1.5 pounds baby potatoes, halved
03 - 1 red onion, cut into wedges
04 - 2 carrots, sliced into thick coins
05 - 4 cloves garlic, smashed

→ Spices & Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon paprika

→ Optional Garnish

12 - Fresh parsley, chopped, for serving

# Method:

01 - Set oven to 425°F to ensure thorough roasting of chicken and vegetables.
02 - Line a large baking sheet with parchment paper or lightly grease to prevent sticking.
03 - In a large mixing bowl, combine halved potatoes, onion wedges, carrot coins, and smashed garlic. Toss with half of the olive oil, half the salt, black pepper, rosemary, thyme, and paprika until evenly coated.
04 - Spread the seasoned vegetables in a single, even layer on the prepared baking sheet.
05 - Rub chicken thighs with the remaining olive oil, salt, pepper, rosemary, thyme, and paprika for even coverage.
06 - Place chicken thighs skin-side up on top of the arranged vegetables for optimal flavor and browning.
07 - Roast in the oven for 40 minutes, or until chicken skin is golden and potatoes are tender when pierced with a fork. For extra-crispy skin, broil for 2–3 minutes if desired.
08 - Remove baking sheet from oven and let rest for 3–5 minutes. Sprinkle with chopped parsley before serving, if desired.

# Insider Tips:

01 -
  • This is the kind of recipe you can throw together on autopilot, but somehow it tastes like you planned ahead.
  • You get juicy chicken and golden, crispy potatoes in one go—no juggling pans or washing up mountains after.
02 -
  • If you skip patting the chicken skin dry, it won't crisp up no matter how high you turn the oven.
  • I once overcrowded the pan and all the veggies steamed instead of roasting—spread them out for that irresistible crunch.
03 -
  • The real trick is not stirring mid-bake—leave everything be for caramelization you can taste.
  • Crushing dried rosemary in your hand before adding unlocks all its aroma—it's the smallest step with the biggest payoff.

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