Is there anything better than roasted chicken with crispy skin? Surprisingly- yes, there is. Roasted chicken with crispy skin AND roasted potatoes that cook in the SAME PAN for a COMPLETE MEAL!
In this recipe, the flavor combination of fresh rosemary, garlic, and lemon pair perfectly to make your house smell amazing whilst it cooks, and it tastes even better. I may have to start making this (or something like it) at least once a week, especially since it’s so budget friendly and uses so few ingredients!
Sheet pan dinners = genius. They are an easy way to cook an entire meal in one pan with minimal effort. And I mean minimal. If you’ve never made one, it’s definitely time to start.
Here’s what to do.
In a large bowl, mix together some chicken thighs (bone-in, skin on) with some diced potatoes. Add olive oil, lemon zest and juice, fresh chopped rosemary, minced garlic, salt, and pepper. Throw it on a sheet pan (and by that I mean transfer it gently). Spread out the mixture and flip the chicken so it’s skin side up. Roast.
THAT’S IT! Told you it was easy! As it cooks, the juices from the chicken are absorbed by the potatoes and the skin on the chicken thighs gets perfectly crispy. It’s truly a miracle to witness (and to eat).
There’s only one thing I would do differently next time I make this: to use fewer potatoes and chicken pieces and spread the ingredients out more in the pan. When roasting vegetables (or making perfectly crispy oven baked fries), it’s important to not crowd the pan. I got a little overzealous since I found a good deal on chicken thighs (which, by the way, are super inexpensive!) and wanted to use up the rest of my potatoes. Don’t worry- I fixed the recipe below to reflect smaller portions (or, you can double it and use two pans!).
Oh, yes. Before I forget… do you own a basic sheet pan? If you don’t, you should. It’s essentially just a rimmed baking sheet. I have this one from Nordic Ware. They come in three standard sizes: full, half, and quarter. A half is likely what you want; usually full sizes don’t fit in standard ovens (they are meant for commercial use). They are cheap, sturdy, and will cook your food perfectly.
If you like this and you find yourself with more time, try my lemon garlic and rosemary whole roast chicken. It’s the same flavor combo, but the whole chicken version. And, it’s Bowl of Delicious’s most popular all-time post!
Want a lower fat version? Use boneless skinless chicken breasts. You won’t get the delicious crispy skin, but it will still be fabulous. Cook for a shorter time, since white meat / meat off the bone doesn’t take as long to cook.
Easy Roast Chicken and Potatoes Sheet Pan Dinner
- 6 bone-in, skin on chicken thighs
- 4 red potatoes diced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary chopped
- juice and zest of one lemon
- 4-5 cloves garlic minced
- plenty of salt and pepper
- Preheat oven to 425 degrees F.
- Mix all ingredients in a bowl.
- Transfer to a sheet pan/rimmed baking sheet and spread out evenly, flipping chicken so the skin side is up.
- Roast for 35-40 minutes, or until chicken is cooked to an internal temperature of 180 degrees and potatoes are starting to brown.
- For a lower fat version, use boneless skinless chicken breasts in place of the chicken thighs. Cook for a shorter time, since white meat/boneless meat take shorter to cook. I recommend cooking the potatoes for 20 minutes, then adding the chicken to the pan and cooking with the potatoes for 30 minutes, to make sure the potatoes are fully cooked.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.