Sheet Pan Chicken and Potatoes
Recipe by gingham
One pan, crisp skin, and potatoes that soak up the lemony juices. The oven does most of the work.
A recipe written for gingham, free to cook from. Save it to plan it, shop for it, and change it as your own.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- 1 1/2 lb small potatoes, halved
- 1 red onion, cut into wedges
- 4 cloves garlic, smashed
- 1 lemon, sliced into thin rounds
- 3 tbsp olive oil, divided
- 1 1/2 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 1/2 tsp black pepper
Method
Heat the oven to 425°F with a rack in the middle. Pat the chicken dry with paper towels, which helps the skin crisp.
On a large sheet pan, toss the potatoes, onion, garlic, and lemon with half the oil and 1 teaspoon of the salt. Spread them out with the potatoes cut side down.
Mix the oregano, paprika, the rest of the salt, and the pepper. Rub the chicken with the rest of the oil and then the spice mix, and set it skin side up on top of the potatoes.
Roast for 40 to 45 minutes, until the skin is deep golden and the thickest piece reaches 175°F.
Rest for 5 minutes, then squeeze the roasted lemon over everything and serve from the pan.
Notes from the source
Thighs stay juicy even if they go a little long, which makes this forgiving on a busy night. Carrots or wedges of fennel can stand in for some of the potatoes.