This Sheet Pan Chicken Thighs and Potatoes recipe offers a complete, delicious meal cooked on a single pan, making cleanup a breeze. It’s a perfect example of a healthy budget meal that’s both satisfying and easy to prepare any night of the week.
Key Ingredients & Substitutions
- Chicken Thighs: Use boneless, skinless for quicker cooking, or bone-in, skin-on for extra flavor (adjust cooking time).
- Potatoes: Russet or Yukon Gold work best. Sweet potatoes are a great substitute for a different flavor profile.
- Olive Oil: Avocado oil is a suitable alternative.
- Spices: Paprika and garlic powder are key. Feel free to add onion powder or a pinch of cayenne for heat.
Ingredients
Main:
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs small potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon dried paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Optional:
- 1 cup chopped broccoli florets or bell peppers
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 450
- Tools Needed: Large baking sheet, mixing bowls
Step-by-Step Instructions
1. Preheat Oven and Prepare Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Season the Potatoes
In a large bowl, toss the cut potatoes with 1 tablespoon of olive oil, paprika, garlic powder, oregano, salt, and pepper. Ensure the potatoes are evenly coated.
3. Arrange Potatoes on Pan
Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet. This ensures they cook evenly and get crispy.
4. Season the Chicken
In the same bowl (no need to wash it), toss the chicken thighs with the remaining 1 tablespoon of olive oil, salt, and pepper. You can add a pinch more paprika if you like.
5. Add Chicken to Pan
Place the seasoned chicken thighs in a single layer on the other side of the baking sheet, next to the potatoes. If using optional vegetables, add them to the pan now.
6. Bake Until Cooked
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender and golden brown. You might need to flip the potatoes halfway through.
Variation Ideas
- Add lemon wedges to the pan during the last 10 minutes of cooking for a citrusy flavor.
- Roast with different vegetables like asparagus, carrots, or zucchini for variety.
- Sprinkle fresh parsley or cilantro over the dish before serving for a fresh finish.
Storage Instructions
You can store leftover Sheet Pan Chicken Thighs and Potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat the leftovers in the microwave or in a preheated oven at 350°F (175°C) until warmed through.
Frequently Asked Questions
Q: Can you use bone-in chicken thighs?
A: Yes, you can use bone-in, skin-on chicken thighs. You will need to increase the cooking time by 5-10 minutes.
Q: Can you prepare this ahead of time?
A: You can chop the potatoes and cut the chicken a day in advance. Store them separately in the refrigerator.
Q: What if you don’t have parchment paper?
A: You can oil the baking sheet directly. Parchment paper just makes cleanup easier.
Q: How do you know when the potatoes are done?
A: The potatoes are done when they are fork-tender and have a nice golden-brown exterior.
Q: Can you add other seasonings?
A: Absolutely! Feel free to experiment with your favorite dried herbs like rosemary or thyme.
Q: Is this recipe good for meal prepping?
A: Yes, this is an excellent healthy budget meal for meal prepping. You can divide servings into containers for lunches throughout the week.
