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a sheet pan of golden skin-on chicken thighs, browned potato wedges and softened onion wedges with light red paprika speckles
Melissa Hart

Sheet-Pan Chicken Thighs and Potatoes

Give the potatoes a head start so their cut faces can brown before the chicken begins releasing juices onto the pan. Use pieces small enough to finish beside bone-in thighs, and turn them when you add the meat rather than repeatedly opening the oven. The onion wedges soften into the drippings. A little smoked paprika seasons the whole tray, but the potatoes should still taste roasted rather than coated in a thick spice paste. Serve straight from the pan while their exposed edges remain crisp.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Yukon Gold potatoes cut into 3/4-inch wedges
  • 1 large yellow onion cut into thick wedges
  • 4 bone-in skin-on chicken thighs about 2 lbs total
  • 2 tbsp olive oil divided
  • 1 1/4 tsp fine salt divided
  • 1 tsp smoked paprika divided
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper divided

Method
 

  1. Heat the oven to 425°F. Toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon paprika and 1/4 teaspoon pepper on an 18-by-13-inch rimmed sheet pan. Roast cut-side down for 15 minutes.
  2. Pat thighs dry and rub with remaining oil, salt, paprika, garlic powder and pepper. Separate onion wedges into a few thick pieces.
  3. Turn the potatoes and tuck onion wedges among them. Set thighs skin-side up in open spaces on the pan, keeping the pieces in one layer.
  4. Roast for 35 to 40 minutes more, turning exposed potatoes once, until their centers are tender and the thickest chicken meat reaches 175 to 185°F.
  5. Rest for 5 minutes, then serve each thigh with one-quarter of the roasted potatoes and onions.