Sheet Pan Rosemary Chicken And Potatoes

5 from 2 votes

Sheet Pan Rosemary Chicken And Potatoes

This healthy and delicious Sheet Pan Rosemary Chicken And Potatoes recipe is the easy one pan wonder you’ve been waiting for! It’s perfectly seasoned juicy baked chicken thighs with crispy skin along with fork tender roasted red potatoes.

Course: Dinner

Cuisine: American

Servings:

Calories: 500kcal

Author: Joanna Cismaru

Ingredients

6 chicken thighs bone-in and skin on
1 tablespoon fresh rosemary chopped
½ teaspoon dried oregano
1 teaspoon garlic powder
1½ teaspoon salt
½ teaspoon black pepper
6 small red potatoes cleaned and quartered (not peeled)
3 tablespoons olive oil

US Customary - Metric

Instructions

Preheat the oven: Turn the oven on to 375°F (190°C). Then spray a sheet pan with nonstick cooking spray or brush it with oil. Alternatively, you can line it with parchment paper for easy cleanup.
Blend the herbs and seasonings: Combine the fresh chopped rosemary, dried oregano, garlic powder, salt, and pepper together in a small bowl.
Season the chicken: Place the thighs onto the prepared baking sheet and then pat them dry using a paper towel. Now, season the chicken with half of the herb mixture making sure to cover all of the skin.
Season the potatoes: Toss the potatoes with the remaining herb mixture and put them on the baking sheet all around the chicken. Add the oil: Drizzle the seasoned chicken thighs and potatoes with the olive oil doing your best to fully coat everything.
Bake the chicken: Transfer the sheet pan into the preheated oven and bake for 1 to 1 ¼ hours or until the potatoes are fork tender and the chicken is cooked through. When the thighs are done, the internal temperature of the chicken should be at least 165°F (75°C) when tested with an instant-read digital meat thermometer.

Notes

Use a large rimmed sheet pan. Your sheet pan must be at least 13×18 inches and have a rim that is about 1 inch deep. This is to ensure that your chicken and potatoes are able to be placed in a single layer as well as contain all the yummy chicken juices.
Rotate the pan. For more even cooking, rotate your sheet pan halfway through baking.
Broil for crispier skin. If you find that the skin on your baked chicken did not crisp up as much as you wanted, you can place the sheet pan under a broiler for just a few minutes to make crips up the skin. But watch it very closely. You want crispy skin not black and burnt.
Temp your chicken. For your own health, it’s always a good idea to ensure that chicken is fully cooked and has reached 165°F (75°C) before serving. You can do this by using an instant-read digital cooking thermometer.

Nutrition