Sheet pan chicken thighs with crispy potatoes is the ultimate low-effort weeknight dinner. Juicy marinated thighs roast over a bed of parboiled potato wedges and sweet onion until the skin turns shatteringly crisp. If one-pan chicken dinners are your thing, don’t miss our One-Pan Oven Chicken with Rice and Vegetables and One-Pan Creamy Chicken Spaghetti.
Ingredients
- 5 chicken thighs (~800 g / 1.75 lb)
- 1 kg (2.2 lb) potatoes
- 1 onion
- 30 ml (2 tbsp) vegetable oil
- Salt and spices to taste (paprika, garlic powder, pepper)
Instructions
- Season the chicken thighs and let them marinate for 30 minutes.
- Cut the potatoes into wedges, boil for 5 minutes, then drain and toss with spices.
- Slice the onion into rings.
- Layer the onion, potatoes, and chicken in a baking dish.
- Bake at 180°C (355°F) for 30–35 minutes, then at 200°C (390°F) for 10–15 minutes until crisp and golden.
Tips
- Parboiling the potatoes is the secret to a fluffy interior and crisp edges — don’t skip it.
- Pat the chicken skin very dry before roasting for maximum crispiness.
- For more sheet-pan dinner ideas, Allrecipes has hundreds of easy one-pan recipes.
Nutrition: per 100 g: 197 kcal, protein 27 g, fat 2.4 g, carbs 5 g.