Sheet Pan Chicken Thighs and Potatoes
Crisp-skinned chicken thighs roasted over potatoes and carrots, which soak up the drippings. A Sunday-dinner feel on a Tuesday.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
sheet pan
gluten-free
comfort food
Ingredients
- 8 bone-in skin-on chicken thighs, about 3 lb
- 1 1/2 lb Yukon Gold potatoes, cut into 1-inch pieces
- 4 carrots, cut into 1-inch pieces
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 lemon, cut into wedges
Instructions
- 1
Heat the oven to 425°F (220°C).
- 2
Toss the potatoes and carrots with 2 tablespoons of the oil and 1 teaspoon of the salt and spread them on a large sheet pan.
- 3
Pat the chicken dry. Mix the remaining salt with the pepper, garlic powder, paprika and thyme, rub the chicken with the remaining oil and the spice mix, and set it skin side up on top of the vegetables.
- 4
Roast for 35 to 40 minutes, until the skin is crisp and the chicken reaches 175°F (80°C) near the bone. Thighs stay juicy well past 165°F.
- 5
Squeeze lemon over the pan and serve.