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one cooked boneless skinless chicken thigh with a thin brown mustard glaze beside several flattened crisp-edged red-skinned smashed potatoes on an ordinary plate, with no chicken skin sheet or garnish
Rachel Kim

Sheet Pan Chicken Thighs and Potatoes

Smashed red potatoes give this chicken dinner a different texture from another tray of wedges, with flattened edges that crisp after their centers have already softened. Roast the small potatoes first, press them directly on the sheet pan and make room for the boneless thighs. The chicken cooks during the potatoes' second roast. A mustard-and-balsamic coating belongs on the meat. The potatoes need only oil and salt to keep their broken edges exposed to dry heat.
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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 the oven to 425°F. Toss whole potatoes with 1 tablespoon oil and 1/4 teaspoon salt on an 18-by-13-inch rimmed sheet pan and roast for 35 to 40 minutes until a knife slides easily through their centers.
  2. Mix mustard, balsamic vinegar, garlic, pepper, rosemary and 1/4 teaspoon salt in a bowl. Coat the chicken thighs and keep them refrigerated while the potatoes finish their first roast.
  3. Press each hot potato with the bottom of a sturdy mug until about 1/2 inch thick. Drizzle with the remaining oil and sprinkle with remaining salt.
  4. Space chicken thighs between the flattened potatoes and roast for 25 to 30 minutes until chicken reaches 165°F and potato edges are crisp.
  5. Rest for 5 minutes and serve each thigh with one-quarter of the smashed potatoes.