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Roasted Chicken Thighs and Potatoes is the perfect sheet pan meal on a cold night. It has all the vibes of a Sunday dinner but is easy enough to make on a busy weeknight.
Sheet pan meals take the guesswork out of dinner and make clean-up a cinch. Throw potatoes, onion, and carrots on a sheet pan with seasoned chicken thighs on top and you are in business.
There are plenty of bonuses for one-pan dishes. They make dinnertime a piece of cake, feed a lot of people, and save you from washing piles of dishes. Win win win in my book.
Add a Chef Salad and some easy Chocolate Mousse and you have a three-course meal.
Table of Contents
Why You’ll Love This Recipe
- Super easy to make – a few ingredients and a little prep and your dinner is pretty much done.
- Budget friendly ingredients – chicken thighs, potatoes, carrots, and onions are all rather inexpensive to buy.
- Less food waste – Use up some of your fall harvest or whatever root vegetables you have on-hand.
Recipe Ingredients
- Chicken thighs: bone-in and skin-on
- Carrots and potatoes: or whatever root vegetables you you have
- Onion
- Garlic powder
- Salt and pepper
See the recipe card below for full information on ingredients and quantities.
How to make Roasted Chicken Thighs and Potatoes
Step #1. Clean, peel, and chop the vegetables and place them on a lined baking sheet. Mix together the salt, pepper, and garlic powder, and sprinkle about a third of it on the vegetables.
Step #2. Rub the rest of the seasoning mixture all over the chicken thighs and then put them on top of the vegetables on the pan.
Step #3. Cover the pan in foil and bake at 425 degrees F for 15 minutes.
Step #4. Remove the foil and bake for another 35-45 minutes until the internal temperature of chicken is 165 degrees F.
Recipe FAQs
For sure! Cover the seasoned vegetables in foil and bake for 15 minutes. Remove the foil and then add the seasoned chicken breast. You may need to adjust the baking time so the chicken doesn’t dry out but be sure the internal temperature is 165F.
This recipe is very forgiving – you can use whatever veggies you have in your fridge. Try using squash, bell peppers, sweet potatoes, turnips, or Brussels sprouts. It’s a good clean-out-your-fridge recipe!
Bone-in skin-on chicken thighs should be baked for 35 to 45 minutes at 425 degrees F. It’s important that the juice of the chicken is running clear and the internal temperature is 165 degrees F in the thickest piece of chicken.
Expert Tips
- The best way to know if your chicken is fully cooked is to insert a thermometer into the thickest piece of chicken – it should read 165 degrees F.
- You can season the chicken thighs 30 minutes before they go in the oven to help the flavor penetrate the meat.
- When arranging the vegetables and chicken thighs on the sheet pan, be sure to put them in a single layer making sure not to overcrowd the pan – this allows the heat to circulate properly.
More One-Pan Recipes to Consider
Soups, Stews & Chowders
Healthy Homemade 30-Minute Alphabet Soup
Soups, Stews & Chowders
Classic Minestrone Soup
Chicken Recipes
Stove Top Chicken and Rice
Pork Recipes
Slow Cooker Pork Tenderloin and Potatoes
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Roasted Chicken Thighs and Potatoes
Ingredients
- 4-6 large carrots
- 6 medium potatoes, about 2 pounds
- 1/2 of 1 medium white or yellow onion
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 chicken thighs, bone-in and skin-on,, about 1.5 pounds
Instructions
- Preheat the oven to 425 degrees F.
- Peel the carrots and cut them each into 3-4 large pieces each.
- Scrub the potatoes until clean and cut them into chubby 2-inch pieces.
- Cut the onion it into large 1-inch pieces.
- Place the carrots, potatoes, and onion on a large rimmed baking sheet and toss them to combine. Spread them into an even layer.
- In a small bowl mix together the garlic powder, salt, and black pepper. Mix to combine.
- Sprinkle the vegetables on the tray with about a third of the salt mixture.
- Rub the remaining salt mixture all over the chicken thighs
- Place the chicken thighs on top of the vegetables.
- Cover the pan tightly with foil.
- Bake in the hot oven for 15 minutes.
- Remove the foil from the pan and bake for another 35 to 45 minutes or until the chicken is cooked through and no longer pink and when an instant read thermometer reads 165 degrees F in the thickest piece of chicken.
- Remove the pan from the oven and allow to rest for 5 minutes before serving hot.
Notes
- You can peel the potatoes if you like, I just don’t think it’s necessary. If that’s your preferred way to eat a potato, feel free to peel them.
- If you want to use chicken breasts instead of thighs, prepare the vegetables as directed and then cover them with foil and bake for 15 minutes. When you remove the foil, add the seasoned chicken breast and continue as directed.
- Feel free to use whatever vegetables you have on-hand. Root vegetables in particular do well with this recipe but you could also use squash, bell peppers, and Brussels sprouts.
- When checking the temperature of the meat, try not to let the meat thermometer touch the chicken thigh bone because that can throw off the reading.
This is EXACTLY the recipe I was looking for. I had seen something like it as a Crock-Pot dish, but didn’t have that much time and wanted the chicken to be crispier. Thanks for creating this recipe. Just right.
Can I use boneless skinless thighs without adjusting anything?
I think it’ll have a shorter cooking time, the chicken might get done quicker so I’d make your potatoes smaller to account for the quicker cooking time so that they cook faster too.
This looks yummy, I am prepping meals for my elder parents that can be in the freezer, thawed over night and then baked. Is this possible with this recipe??
I probably wouldn’t freeze the potatoes…