Sheet Pan Chicken Thighs and Potatoes
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Salt the thighs ahead, give the potatoes a head start, and let the oven take it from there. Crackling skin on top, golden potatoes underneath, and the dog already lying in front of the oven door.
The short version
Salt the thighs ahead. Roast cubed potatoes at 425°F for 15 minutes, set the thighs skin side up on top, and roast 35 to 40 minutes more until 175°F inside. Toss the potatoes with lemon, garlic and parsley. One pan.
What makes ours better
small changes, very loud compliments
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Salt the chicken ahead. Even 30 minutes of salt seasons the meat all the way through, and a few hours uncovered in the fridge dries the skin so it crisps. It's the best use of idle time.
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Give the potatoes a 15-minute head start. Potatoes take longer than thighs. Starting them alone gets the pan hot and the potatoes browning, so they finish at the same time as the chicken.
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Put the chicken on top, skin side up. The fat renders and drips down onto the potatoes, flavoring them, while the skin stays dry and crisps in the hot air.
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Finish with lemon, garlic and parsley. Raw garlic and lemon added at the end stay bright. They cut through the fat and make the pan taste fresh, not heavy.
What you need
check the pantry before you promise anyone
- Bone-in skin-on chicken thighs8 large
- Smoked paprika1 teaspoon
- Yukon Gold or baby potatoes1½ pounds
- Olive oil3 tablespoons
- Fresh parsley2 tablespoons
- Garlic1 clove
- Lemon zest1 teaspoon
Chicken
Potatoes
To finish
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Season the chicken
Pat the thighs very dry with paper towels. Mix the 2 teaspoons salt, paprika, garlic powder and ½ teaspoon pepper, and rub it all over the chicken, under the skin where you can. Set on a rack or plate and leave 30 minutes at room temperature, or uncovered in the fridge for up to 24 hours.
Dry skin is the whole game. Any water on it will steam instead of crisp.
About 30 min. Cook mode has a timer for this step.
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Heat the oven and pan
Set a rack in the upper third of the oven. Put a rimmed half sheet pan in the oven and heat to 425°F.
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Start the potatoes
Toss the potatoes with the oil, 1 teaspoon salt, ½ teaspoon pepper and oregano on a plate or bowl. Carefully pull the hot pan out, tip the potatoes onto it in a single layer, and return it to the oven for 15 minutes. You should hear them sizzle.
About 15 min. Cook mode has a timer for this step.
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Add the chicken
Take the pan out and give the potatoes a stir, pushing them toward the edges. Set the thighs on top, skin side up, spaced slightly apart.
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Roast
Roast 35 to 40 minutes, until the skin is deep golden and crisp, the potatoes are browned and tender, and a thermometer in the thickest part of a thigh, away from the bone, reads 175°F.
Thighs are safe at 165°F, but they're best and more tender at 175°F, once the connective tissue has melted.
About 38 min. Cook mode has a timer for this step.
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Finish and serve
Move the chicken to a platter and rest 5 minutes. Meanwhile stir the parsley, grated garlic, lemon zest and lemon juice into the potatoes and the pan juices, scraping up the browned bits. Serve the potatoes alongside the chicken.
Good to know
things I learned the hard way, so you can skip that part
- Cut the potatoes into pieces about the same size so they finish together. If you're using baby potatoes, halve the bigger ones and leave small ones whole.
- Don't crowd the pan. If it looks packed, use two pans, or the potatoes will steam instead of brown.
- Boneless skinless thighs roast in 20 to 25 minutes. Add them to the potatoes for the last 25 minutes, but you lose the crisp skin.
- For an extra-crisp finish, broil the pan 2 to 3 minutes at the end, watching closely.
- Storage. Refrigerate up to 4 days. Reheat on a sheet pan in a 425°F oven for 12 to 15 minutes to re-crisp the skin and potatoes.
Questions, answered
asked and answered at the kitchen counter
How long do you cook bone-in chicken thighs at 425°F?
About 35 to 40 minutes, depending on size. They are done at 165°F in the thickest part, but 175°F gives the most tender meat.
Can I use boneless chicken thighs?
Yes. Skip the head start for the chicken, add them to the pan for the last 20 to 25 minutes, and pull them at 175°F. You will not get crisp skin, so brush them with oil and a pinch of paprika.
Why are my potatoes not crispy?
Usually the pan is too crowded, the pieces are too large, or the oven isn't hot enough. Spread them in a single layer and cut them to 1 inch. Preheating the pan helps a lot.
Can I season the chicken the night before?
Yes, and it's better that way. Salt the thighs, set them on a rack over a plate, and leave them uncovered in the fridge overnight. The skin dries out and roasts crispier.
Can I add other vegetables?
Add quick-cooking vegetables like green beans, broccoli or asparagus for the last 15 minutes. Carrots and onion wedges can go in with the potatoes.
What do I do with the pan juices?
Spoon them over the potatoes. They are chicken fat, lemon and browned bits, and they are the best part of the pan.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.