![['Close-up view of juicy sheet pan chicken thighs and golden potatoes.', 'Side view of crispy chicken and sliced Yukon Gold potatoes on a baking sheet.', 'Delicious roasted chicken with herbs and potatoes arranged on a sheet pan.', 'Overhead shot of succulent chicken and evenly cooked potatoes with garnishes.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/sheet-pan-chicken-and-potatoes_1_U1.webp)
Sheet Pan Chicken and Potatoes
A flavorful and easy one-pan meal featuring tender chicken thighs and crispy potatoes, perfect for a quick dinner.
Ingredients
Marinade
- 0.25 cup olive oil (plus 1 tablespoon)
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
- 2 tablespoons minced fresh thyme leaves (or 2 teaspoons dried)
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 each lemon (zest and juice) (zest and juice of 1 lemon)
- 1 teaspoon Sriracha sauce
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
Chicken
- 8 pieces bone-in skin-on chicken thighs (about 2.5 pounds)
Potatoes
- 2 pounds Yukon Gold Potatoes (sliced about 1/4 inch thick; peeled or not peeled)
- to taste Minced fresh parsley (for serving)
Instructions
- Mix olive oil, garlic, herbs, honey, sauces, lemon, salt, and pepper. Marinate chicken for 8-24 hours.
- Preheat oven to 425°F. Prepare baking sheet and arrange potatoes and chicken.
- Roast for 45-50 minutes until chicken is cooked through and skin is crispy. Garnish with parsley.
Notes
Ensure chicken reaches an internal temperature of 165°F for safety.