Sheet Pan Chicken Thighs and Potatoes: Effortless Dinner Delight!
A simple and delicious one-pan meal featuring juicy chicken thighs and crispy potatoes, perfect for a hassle-free dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken thighs
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Place the seasoned potatoes on a sheet pan.
- Season the chicken thighs with salt and pepper, then place them on the sheet pan with the potatoes.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are golden brown.
- Garnish with fresh herbs if desired and serve hot.
Notes
- For extra flavor, marinate the chicken thighs in your favorite spices for a few hours before cooking.
- Feel free to add other vegetables like carrots or green beans to the sheet pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg