DisclaimerTerms Of UseGDPR PolicyCookie Policy

So Yum Recipes

Sheet Pan Herb Chicken and Potatoes Simple Delight

by
- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 3 tablespoons olive oil - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 4 cloves garlic, minced - 2 teaspoons smoked paprika - Salt and pepper to taste - Juice of 1 lemon - Optional: Fresh parsley for garnish Each ingredient plays a key role in this dish. The chicken thighs bring rich flavor and moisture. Using bone-in, skin-on thighs adds taste and keeps the meat juicy. Baby potatoes are perfect for roasting. They turn soft and golden while absorbing all the herb flavors. Olive oil is the base of your marinade. It helps blend the herbs and spices. Fresh rosemary and thyme add a fragrant touch. Garlic gives a warm, savory note. Smoked paprika adds depth with its subtle smokiness. Salt and pepper balance all these flavors. Lemon juice brightens the dish. It enhances the chicken's taste and adds freshness. If you want, sprinkle fresh parsley on top before serving. It adds a pop of color and flavor. Gather these ingredients, and let’s make something delicious! {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). This step is key for cooking. - Grab a small bowl and mix 3 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 4 minced garlic cloves, 2 teaspoons smoked paprika, juice of 1 lemon, salt, and pepper. This is your herb marinade. Mix well until smooth. - Place 4 bone-in, skin-on chicken thighs and 1 pound halved baby potatoes on a large sheet pan. Spread them out for even cooking. - Pour the marinade over the chicken and potatoes. Make sure everything is covered. Use your hands to rub the marinade into the chicken. This adds great flavor. - Bake in the preheated oven for 35-40 minutes. The chicken should reach 165°F (75°C) and the potatoes should be tender and golden brown. - If you want crispy skin, broil for an extra 2-3 minutes. Watch closely to avoid burning. - Once done, remove the pan from the oven and let it rest for 5 minutes. This helps keep the chicken juicy. When you pick chicken, bone-in thighs add more taste. They keep the meat moist. Skin-on thighs give a crispy layer that makes the dish rich in flavor. If you use boneless thighs, they cook faster but may dry out easily. Always aim for bone-in for more juiciness. You can make this dish even better with extra herbs. Try adding oregano or basil for a twist. If you enjoy heat, sprinkle in some red pepper flakes. Adjust the salt and pepper to fit your taste. Start with less and add more as needed. This way, you can make it just right for you. Let the chicken rest for five minutes after baking. This helps keep it juicy. For even cooking, spread the potatoes out well. Make sure they are not crowding the chicken. Use a meat thermometer to check chicken doneness. Aim for 165°F (75°C) for safety and flavor. Pro Tips Marinate Longer for Depth of Flavor: For even more flavorful chicken, consider marinating the thighs for a few hours or overnight in the refrigerator. This allows the herbs and spices to penetrate the meat more deeply. Choose the Right Potatoes: While baby potatoes are a great choice, you can also experiment with other varieties like Yukon Gold or fingerling potatoes for different textures and flavors. Use a Meat Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer to check for an internal temperature of 165°F (75°C). This guarantees juicy and safe-to-eat chicken. Customize Your Herbs: Feel free to swap out rosemary and thyme for your favorite herbs. Oregano, basil, or even a sprinkle of Italian seasoning can bring a unique twist to this dish. {{image_2}} You can switch up the protein in this dish. Instead of chicken, try pork or beef. Bone-in pork chops or chicken breasts work well. For a lighter option, use turkey thighs. If you want a meatless meal, go for chickpeas or tofu. These choices soak up flavors just like chicken. You can season them with the same herbs and spices. Adding more vegetables to your sheet pan can boost nutrition. Try carrots, bell peppers, or green beans. Chop them into similar sizes to the potatoes. This helps them cook evenly. You can also mix in squash or zucchini for a colorful dish. For marinades, explore different flavors. A spicy harissa or a tangy balsamic mix can change the taste. You can even add a splash of soy sauce for an Asian twist. To save time, prepare this dish ahead. Marinate your chicken and potatoes the night before. Store them in the fridge for quick cooking. This makes weeknight dinners easier. If you have leftovers, let them cool before freezing. Use airtight containers to keep them fresh. When you reheat, make sure to add a splash of water to keep them moist. You can heat them in the oven or microwave. To keep your leftovers fresh, cool them quickly. Let the chicken and potatoes sit out for no more than two hours. After that, put them in the fridge. Use an airtight container for storage. This helps keep moisture and flavor locked in. A glass or plastic container works well. If you want to separate items, use multiple small containers. You can reheat your meal in the oven or microwave. The oven gives the best results. Preheat it to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover it with foil to help keep moisture in. Bake for about 15-20 minutes until hot. If you use a microwave, heat in short bursts. Check the food often to avoid drying it out. In the fridge, your leftovers last about 3-4 days. If you want to keep them longer, consider freezing. In the freezer, they stay good for about 2-3 months. Be sure to label your containers with the date. This helps you track how long they’ve been stored. Bake the sheet pan chicken and potatoes for 35-40 minutes at 400°F (200°C). Check the chicken's internal temperature. It should reach 165°F (75°C). The potatoes should be tender and golden brown. Yes, you can use other vegetables. Try carrots, bell peppers, or Brussels sprouts. Just cut them into similar sizes as the potatoes. This helps them cook evenly. To keep your chicken juicy, use bone-in, skin-on thighs. The skin keeps moisture in while cooking. Marinade the chicken well and do not overcook it. This recipe is naturally gluten-free. Use gluten-free spices and ensure all ingredients are safe. Check labels on spices to be sure. Yes, you can prepare the marinade a day before. Store it in the fridge until you are ready to use it. This can save you time on cooking day. This blog post showed how to make a tasty sheet pan chicken and potatoes meal. I covered the main ingredients, such as chicken thighs and baby potatoes. You learned step-by-step instructions, tips for flavor, and how to store leftovers. In the end, this meal is simple and flexible. You can switch proteins, add veggies, or adjust spices. Enjoy cooking and experimenting with this easy recipe. Happy baking!

WANT TO SAVE THIS RECIPE?

Looking for an easy weeknight dinner? My Sheet Pan Herb Chicken and Potatoes is just what you need. This recipe mixes juicy chicken thighs, tender baby potatoes, and fresh herbs for a bold yet simple meal. Plus, it all cooks together on one pan! With quick prep and mouthwatering flavors, you’ll impress your family and friends without stressing in the kitchen. Let’s dive into the steps and make this tasty dish!

Why I Love This Recipe

  1. Delicious Flavor Combination: This recipe combines juicy chicken thighs with aromatic herbs and spices, creating a mouthwatering dish that’s hard to resist.
  2. Easy to Prepare: With just a few simple steps, this meal can be prepped in under 15 minutes, making it perfect for busy weeknights.
  3. One-Pan Wonder: Everything cooks together on one sheet pan, making cleanup a breeze while ensuring all the flavors meld beautifully.
  4. Healthy and Satisfying: With fresh ingredients and wholesome chicken, this dish is both nutritious and filling, perfect for a family dinner.

Ingredients

Main Ingredients

– 4 bone-in, skin-on chicken thighs

– 1 pound baby potatoes, halved

– 3 tablespoons olive oil

– 1 tablespoon fresh rosemary, finely chopped

– 1 tablespoon fresh thyme, finely chopped

– 4 cloves garlic, minced

– 2 teaspoons smoked paprika

– Salt and pepper to taste

– Juice of 1 lemon

– Optional: Fresh parsley for garnish

Each ingredient plays a key role in this dish. The chicken thighs bring rich flavor and moisture. Using bone-in, skin-on thighs adds taste and keeps the meat juicy. Baby potatoes are perfect for roasting. They turn soft and golden while absorbing all the herb flavors.

Olive oil is the base of your marinade. It helps blend the herbs and spices. Fresh rosemary and thyme add a fragrant touch. Garlic gives a warm, savory note. Smoked paprika adds depth with its subtle smokiness. Salt and pepper balance all these flavors.

Lemon juice brightens the dish. It enhances the chicken’s taste and adds freshness. If you want, sprinkle fresh parsley on top before serving. It adds a pop of color and flavor.

Gather these ingredients, and let’s make something delicious!

Step-by-Step Instructions

Preparation Steps

– Preheat your oven to 400°F (200°C). This step is key for cooking.

– Grab a small bowl and mix 3 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 4 minced garlic cloves, 2 teaspoons smoked paprika, juice of 1 lemon, salt, and pepper. This is your herb marinade. Mix well until smooth.

Cooking Steps

– Place 4 bone-in, skin-on chicken thighs and 1 pound halved baby potatoes on a large sheet pan. Spread them out for even cooking.

– Pour the marinade over the chicken and potatoes. Make sure everything is covered. Use your hands to rub the marinade into the chicken. This adds great flavor.

– Bake in the preheated oven for 35-40 minutes. The chicken should reach 165°F (75°C) and the potatoes should be tender and golden brown.

Final Touches

– If you want crispy skin, broil for an extra 2-3 minutes. Watch closely to avoid burning.

– Once done, remove the pan from the oven and let it rest for 5 minutes. This helps keep the chicken juicy.

Tips & Tricks

Choosing the Right Chicken

When you pick chicken, bone-in thighs add more taste. They keep the meat moist. Skin-on thighs give a crispy layer that makes the dish rich in flavor. If you use boneless thighs, they cook faster but may dry out easily. Always aim for bone-in for more juiciness.

Enhancing Flavor

You can make this dish even better with extra herbs. Try adding oregano or basil for a twist. If you enjoy heat, sprinkle in some red pepper flakes. Adjust the salt and pepper to fit your taste. Start with less and add more as needed. This way, you can make it just right for you.

Cooking Techniques

Let the chicken rest for five minutes after baking. This helps keep it juicy. For even cooking, spread the potatoes out well. Make sure they are not crowding the chicken. Use a meat thermometer to check chicken doneness. Aim for 165°F (75°C) for safety and flavor.

Pro Tips

  1. Marinate Longer for Depth of Flavor: For even more flavorful chicken, consider marinating the thighs for a few hours or overnight in the refrigerator. This allows the herbs and spices to penetrate the meat more deeply.
  2. Choose the Right Potatoes: While baby potatoes are a great choice, you can also experiment with other varieties like Yukon Gold or fingerling potatoes for different textures and flavors.
  3. Use a Meat Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer to check for an internal temperature of 165°F (75°C). This guarantees juicy and safe-to-eat chicken.
  4. Customize Your Herbs: Feel free to swap out rosemary and thyme for your favorite herbs. Oregano, basil, or even a sprinkle of Italian seasoning can bring a unique twist to this dish.

Variations

Different Protein Options

You can switch up the protein in this dish. Instead of chicken, try pork or beef. Bone-in pork chops or chicken breasts work well. For a lighter option, use turkey thighs. If you want a meatless meal, go for chickpeas or tofu. These choices soak up flavors just like chicken. You can season them with the same herbs and spices.

Flavor Enhancements

Adding more vegetables to your sheet pan can boost nutrition. Try carrots, bell peppers, or green beans. Chop them into similar sizes to the potatoes. This helps them cook evenly. You can also mix in squash or zucchini for a colorful dish. For marinades, explore different flavors. A spicy harissa or a tangy balsamic mix can change the taste. You can even add a splash of soy sauce for an Asian twist.

Meal Prep Suggestions

To save time, prepare this dish ahead. Marinate your chicken and potatoes the night before. Store them in the fridge for quick cooking. This makes weeknight dinners easier. If you have leftovers, let them cool before freezing. Use airtight containers to keep them fresh. When you reheat, make sure to add a splash of water to keep them moist. You can heat them in the oven or microwave.

Storage Info

Best Practices for Leftovers

To keep your leftovers fresh, cool them quickly. Let the chicken and potatoes sit out for no more than two hours. After that, put them in the fridge. Use an airtight container for storage. This helps keep moisture and flavor locked in. A glass or plastic container works well. If you want to separate items, use multiple small containers.

Reheating Instructions

You can reheat your meal in the oven or microwave. The oven gives the best results. Preheat it to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover it with foil to help keep moisture in. Bake for about 15-20 minutes until hot. If you use a microwave, heat in short bursts. Check the food often to avoid drying it out.

Shelf Life

In the fridge, your leftovers last about 3-4 days. If you want to keep them longer, consider freezing. In the freezer, they stay good for about 2-3 months. Be sure to label your containers with the date. This helps you track how long they’ve been stored.

FAQs

How long to bake sheet pan chicken and potatoes?

Bake the sheet pan chicken and potatoes for 35-40 minutes at 400°F (200°C). Check the chicken’s internal temperature. It should reach 165°F (75°C). The potatoes should be tender and golden brown.

Can I use different vegetables with this recipe?

Yes, you can use other vegetables. Try carrots, bell peppers, or Brussels sprouts. Just cut them into similar sizes as the potatoes. This helps them cook evenly.

What’s the best way to ensure my chicken is juicy?

To keep your chicken juicy, use bone-in, skin-on thighs. The skin keeps moisture in while cooking. Marinade the chicken well and do not overcook it.

How can I make it gluten-free?

This recipe is naturally gluten-free. Use gluten-free spices and ensure all ingredients are safe. Check labels on spices to be sure.

Can I prepare the marinade in advance?

Yes, you can prepare the marinade a day before. Store it in the fridge until you are ready to use it. This can save you time on cooking day.

This blog post showed how to make a tasty sheet pan chicken and potatoes meal. I covered the main ingredients, such as chicken thighs and baby potatoes. You learned step-by-step instructions, tips for flavor, and how to store leftovers.

In the end, this meal is simple and flexible. You can switch proteins, add veggies, or adjust spices. Enjoy cooking and experimenting with this easy recipe. Happy bakin

- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 3 tablespoons olive oil - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 4 cloves garlic, minced - 2 teaspoons smoked paprika - Salt and pepper to taste - Juice of 1 lemon - Optional: Fresh parsley for garnish Each ingredient plays a key role in this dish. The chicken thighs bring rich flavor and moisture. Using bone-in, skin-on thighs adds taste and keeps the meat juicy. Baby potatoes are perfect for roasting. They turn soft and golden while absorbing all the herb flavors. Olive oil is the base of your marinade. It helps blend the herbs and spices. Fresh rosemary and thyme add a fragrant touch. Garlic gives a warm, savory note. Smoked paprika adds depth with its subtle smokiness. Salt and pepper balance all these flavors. Lemon juice brightens the dish. It enhances the chicken's taste and adds freshness. If you want, sprinkle fresh parsley on top before serving. It adds a pop of color and flavor. Gather these ingredients, and let’s make something delicious! {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). This step is key for cooking. - Grab a small bowl and mix 3 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 4 minced garlic cloves, 2 teaspoons smoked paprika, juice of 1 lemon, salt, and pepper. This is your herb marinade. Mix well until smooth. - Place 4 bone-in, skin-on chicken thighs and 1 pound halved baby potatoes on a large sheet pan. Spread them out for even cooking. - Pour the marinade over the chicken and potatoes. Make sure everything is covered. Use your hands to rub the marinade into the chicken. This adds great flavor. - Bake in the preheated oven for 35-40 minutes. The chicken should reach 165°F (75°C) and the potatoes should be tender and golden brown. - If you want crispy skin, broil for an extra 2-3 minutes. Watch closely to avoid burning. - Once done, remove the pan from the oven and let it rest for 5 minutes. This helps keep the chicken juicy. When you pick chicken, bone-in thighs add more taste. They keep the meat moist. Skin-on thighs give a crispy layer that makes the dish rich in flavor. If you use boneless thighs, they cook faster but may dry out easily. Always aim for bone-in for more juiciness. You can make this dish even better with extra herbs. Try adding oregano or basil for a twist. If you enjoy heat, sprinkle in some red pepper flakes. Adjust the salt and pepper to fit your taste. Start with less and add more as needed. This way, you can make it just right for you. Let the chicken rest for five minutes after baking. This helps keep it juicy. For even cooking, spread the potatoes out well. Make sure they are not crowding the chicken. Use a meat thermometer to check chicken doneness. Aim for 165°F (75°C) for safety and flavor. Pro Tips Marinate Longer for Depth of Flavor: For even more flavorful chicken, consider marinating the thighs for a few hours or overnight in the refrigerator. This allows the herbs and spices to penetrate the meat more deeply. Choose the Right Potatoes: While baby potatoes are a great choice, you can also experiment with other varieties like Yukon Gold or fingerling potatoes for different textures and flavors. Use a Meat Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer to check for an internal temperature of 165°F (75°C). This guarantees juicy and safe-to-eat chicken. Customize Your Herbs: Feel free to swap out rosemary and thyme for your favorite herbs. Oregano, basil, or even a sprinkle of Italian seasoning can bring a unique twist to this dish. {{image_2}} You can switch up the protein in this dish. Instead of chicken, try pork or beef. Bone-in pork chops or chicken breasts work well. For a lighter option, use turkey thighs. If you want a meatless meal, go for chickpeas or tofu. These choices soak up flavors just like chicken. You can season them with the same herbs and spices. Adding more vegetables to your sheet pan can boost nutrition. Try carrots, bell peppers, or green beans. Chop them into similar sizes to the potatoes. This helps them cook evenly. You can also mix in squash or zucchini for a colorful dish. For marinades, explore different flavors. A spicy harissa or a tangy balsamic mix can change the taste. You can even add a splash of soy sauce for an Asian twist. To save time, prepare this dish ahead. Marinate your chicken and potatoes the night before. Store them in the fridge for quick cooking. This makes weeknight dinners easier. If you have leftovers, let them cool before freezing. Use airtight containers to keep them fresh. When you reheat, make sure to add a splash of water to keep them moist. You can heat them in the oven or microwave. To keep your leftovers fresh, cool them quickly. Let the chicken and potatoes sit out for no more than two hours. After that, put them in the fridge. Use an airtight container for storage. This helps keep moisture and flavor locked in. A glass or plastic container works well. If you want to separate items, use multiple small containers. You can reheat your meal in the oven or microwave. The oven gives the best results. Preheat it to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover it with foil to help keep moisture in. Bake for about 15-20 minutes until hot. If you use a microwave, heat in short bursts. Check the food often to avoid drying it out. In the fridge, your leftovers last about 3-4 days. If you want to keep them longer, consider freezing. In the freezer, they stay good for about 2-3 months. Be sure to label your containers with the date. This helps you track how long they’ve been stored. Bake the sheet pan chicken and potatoes for 35-40 minutes at 400°F (200°C). Check the chicken's internal temperature. It should reach 165°F (75°C). The potatoes should be tender and golden brown. Yes, you can use other vegetables. Try carrots, bell peppers, or Brussels sprouts. Just cut them into similar sizes as the potatoes. This helps them cook evenly. To keep your chicken juicy, use bone-in, skin-on thighs. The skin keeps moisture in while cooking. Marinade the chicken well and do not overcook it. This recipe is naturally gluten-free. Use gluten-free spices and ensure all ingredients are safe. Check labels on spices to be sure. Yes, you can prepare the marinade a day before. Store it in the fridge until you are ready to use it. This can save you time on cooking day. This blog post showed how to make a tasty sheet pan chicken and potatoes meal. I covered the main ingredients, such as chicken thighs and baby potatoes. You learned step-by-step instructions, tips for flavor, and how to store leftovers. In the end, this meal is simple and flexible. You can switch proteins, add veggies, or adjust spices. Enjoy cooking and experimenting with this easy recipe. Happy baking!

Flavorful Herb Chicken & Roasted Potato Delight

A delicious dish featuring herb-marinated chicken thighs and roasted baby potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 thighs bone-in, skin-on chicken
  • 1 pound baby potatoes, halved
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • to taste salt
  • to taste pepper
  • 1 lemon juice of
  • optional fresh parsley for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, mix together the olive oil, rosemary, thyme, minced garlic, smoked paprika, lemon juice, salt, and pepper to create a marinade.
  • Place the chicken thighs and halved baby potatoes on a large sheet pan.
  • Pour the marinade over the chicken and potatoes, ensuring they are well coated. Use your hands to rub the marinade into the chicken for extra flavor.
  • Spread the potatoes evenly around the chicken on the pan.
  • Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown.
  • For a crispy skin, broil for an additional 2-3 minutes at the end of cooking time, watching closely to avoid burning.
  • Once done, remove from the oven and let it rest for 5 minutes before serving.
  • Garnish with fresh parsley if desired, and serve warm.

Notes

For extra crispy skin, broil for a few minutes at the end.
Keyword chicken, dinner, herbs, roasted potatoes

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating