Sheet Pan Chicken Thighs with Crispy Potatoes and Lemon
Ingredients
- 6 countchicken thighs (bone-in, skin-on)
- 1½ poundbaby potatoes
- 1 countyellow onion
- 4 clovegarlic
- 2 sprigfresh rosemary
- 3 tablespoonolive oil
- 1 countlemon
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Cut baby potatoes in half if larger than 1 inch.
- 02
Cut 1 yellow onion into 8 wedges.
- 03
Smash 4 garlic cloves lightly with the side of a knife.
Method
- 01
Preheat oven to 425°F.
- 02
On a large sheet pan, toss baby potatoes and yellow onion pieces with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 15 minutes.
- 03
Pat chicken thighs dry and season both sides with salt and pepper. Remove the sheet pan from the oven, push vegetables to the sides, and nestle chicken thighs skin-side up among the potatoes.
- 04
Scatter garlic cloves and rosemary sprigs around the pan, drizzle chicken with remaining 1 tablespoon olive oil, and return to the oven.
- 05
Roast for 20–25 minutes, until chicken skin is golden and crispy and a meat thermometer inserted into the thickest part reads 165°F.
- 06
Squeeze fresh lemon juice over everything and serve straight from the pan.
Spice Tips
For deeper savory flavor, try a pinch of smoked paprika or dried thyme mixed into the initial seasoning. A grind of fresh black pepper just before serving adds bite. For warmth, add a small pinch of cayenne pepper when you season the chicken.
Skin-on, bone-in thighs stay juicier than breasts; this recipe leans on that. For a heartier meal, add green beans or asparagus to the pan in the final 10 minutes of roasting.