Sheet Pan Rosemary Chicken & Potatoes

Sheet Pan Rosemary Chicken & Potatoes is the kind of meal that’s easy, comforting, and packed with flavor—exactly why you’ll love making it! With crispy, golden chicken thighs and perfectly roasted potatoes, this dish is a true weeknight lifesaver. Best of all, everything bakes on one sheet pan, so cleanup is a breeze!

From the very first bite, you’ll taste the rich garlic, fragrant rosemary, and warm spices that make this dish unforgettable. While the chicken gets irresistibly crispy, the potatoes soak up all those delicious juices, making every bite better than the last. Plus, this recipe is super versatile—serve it as-is for a cozy dinner, or pair it with a fresh salad for a well-rounded meal.

Even if you’re short on time, this simple yet elegant recipe comes together effortlessly. Just season, roast, and let the oven do the work! Whether it’s for a busy weeknight or a casual gathering, this flavorful, foolproof dish will quickly become a staple in your kitchen. Try it tonight—you won’t regret it!

Recipe Yield: 4 servings

INGREDIENTS

4 bone-in, skin-on chicken thighs
1 ½ lb baby potatoes, halved
3 tbsp olive oil
4 cloves garlic, minced
1 ½ tbsp fresh rosemary, chopped
1 ¼ tsp salt, divided
¾ tsp black pepper, divided
½ tsp smoked paprika
½ tsp dried thyme
¾ tsp onion powder
Juice of ½ lemon (optional)
Fresh rosemary sprigs (for garnish, optional)

INSTRUCTIONS

1. Preheat oven: Heat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.

2. Prep the potatoes: In a large bowl, toss baby potatoes with 2 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, ½ tsp smoked paprika, and ½ tsp dried thyme. Spread them on one side of the sheet pan in a single layer.

3. Season the chicken: Pat chicken thighs dry with a paper towel (for the crispiest skin). Drizzle with 1 tbsp olive oil and season with ¾ tsp salt, ½ tsp black pepper, ¾ tsp onion powder, and half the minced garlic.

4. Arrange on sheet pan: Place the chicken thighs skin-side up between the potatoes. Sprinkle with remaining garlic and fresh rosemary.

5. Roast to perfection: Bake for 35-40 minutes, or until the chicken reaches an internal temp of 165°F and the skin is golden and crispy. For extra crunch, broil for 2-3 minutes at the end.

6. Finish & serve: Squeeze fresh lemon juice (if using) over the chicken and potatoes. Garnish with fresh rosemary sprigs. Serve immediately and enjoy!

HELPFUL TIPS TO PERFECT THIS RECIPE

Dry the Chicken for Crispy Skin: Patting the chicken dry before seasoning removes excess moisture, ensuring maximum crispiness.
Space Everything Out: Overcrowding leads to steaming instead of roasting. Spread ingredients evenly for the best texture.
Use a Meat Thermometer: Chicken thighs stay juicy and tender when pulled from the oven at 165°F. Let them rest 5 minutes before serving.

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