Sheet Pan Chicken Thighs
The dinner we made the Sunday we decided to stop DoorDashing. One pan, 25 minutes, zero decisions required. Crispy skin, juicy inside, and enough for leftovers if you're lucky.
Ingredients
Meat & Protein
- 4 bone-in skin-on chicken thighs
Pantry & Canned Goods
- 4 garlic cloves smashed
- 1 lb baby potatoes halved
- 1 lemon halved
- 2 tbsp olive oil
Seasonings & Spices
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425°F. Line a sheet pan with foil — you'll thank yourself at cleanup time.
- Toss the halved potatoes and smashed garlic with 1 tbsp olive oil, salt, and pepper directly on the pan. Spread into a single layer.
- Pat the chicken thighs dry with paper towels — this is the move that gets you crispy skin. Rub with remaining olive oil, then coat with garlic powder, smoked paprika, Italian seasoning, salt, and pepper.
- Nestle the chicken thighs skin-side up on top of the potatoes. Tuck the lemon halves cut-side down on the pan.
- Roast for 25–28 minutes until the skin is deep golden brown and crispy and the internal temperature reaches 165°F. Squeeze the roasted lemon over everything before serving.
Notes
Add vegetables: Throw in halved brussels sprouts, broccoli florets, or
green beans with the potatoes — they roast perfectly in the same time. Leftovers: Pull the meat off the bone and toss with the potatoes for
next-day lunch. Make it spicy: Add 1/2 tsp cayenne to the spice rub.
green beans with the potatoes — they roast perfectly in the same time. Leftovers: Pull the meat off the bone and toss with the potatoes for
next-day lunch. Make it spicy: Add 1/2 tsp cayenne to the spice rub.
Tried this recipe?Let us know how it was!