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Sheet Pan Chicken Thighs and Potatoes on a plate
Rachel Kim

Sheet Pan Chicken Thighs and Potatoes

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb small red potatoes each about 1 1/2 inches across
  • 1 1/4 lb boneless skinless chicken thighs 4 pieces
  • 2 tbsp olive oil divided
  • 1 1/2 tbsp Dijon mustard
  • 1 tbsp balsamic vinegar
  • 2 garlic cloves finely grated
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/2 tsp dried rosemary crushed

Method
 

  1. Heat oven to 425°F. Toss whole potatoes with 1 tablespoon oil and 1/4 teaspoon salt on 18-by-13-inch rimmed sheet. Roast 35 to 40 minutes until centers easily pierced.
  2. Mix mustard, vinegar, garlic, pepper, rosemary, and 1/4 teaspoon salt. Coat thighs; refrigerate while potatoes finish first roast.
  3. Press hot potatoes with sturdy mug bottom to about 1/2 inch thick. Drizzle with remaining oil; add remaining salt.
  4. Space thighs between potatoes; roast 25 to 30 minutes until chicken reaches 165°F and potato edges crisp.
  5. Rest 5 minutes; serve each thigh with one-quarter potatoes.