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Sheet-Pan Chicken Thighs and Potatoes on a plate
Andrew Fowler

Sheet-Pan Chicken Thighs and Potatoes

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