Dinner doesn’t come together much easier than these sheet pan chicken thighs! This is one of the recipes I turn to when I’m short on time, but still need to get something delicious on the table. It’s herby and garlicky with a pop of bright lemon for a flavor party in your mouth! The oil in the marinade gets the chicken skins nice and crispy for a nice textural contrast to the juicy chicken and tender potatoes. Your kitchen will smell SO good while this is in the oven. Mouths will most definitely start to water before dinner. No call to the dinner table necessary!
The prep work is very minimal for this recipe and it cooks for about an hour in the oven. Your hands are free for laundry, helping with homework, or a glass of wine. Heck, this sheet pan chicken is simple enough even those who don’t necessarily consider themselves to be proficient in the kitchen can whip it up, no problem.
Not only is it easy and delicious, it looks so fancy when it comes out of the oven! I always think of this recipe when someone who isn’t very experienced in the kitchen, but needs to put an impressive meal on the table. Foolproof AND looks fancy, winner winner, chicken dinner.
If you loved the flavors in the HIH Juicy Slow Cooker Chicken recipe, you’ll love this sheet pan chicken thigh recipe. The wet rub used on the whole chicken has a nearly identical ingredient list to the marinade for this sheet pan chicken.
Great for a Crowd
It’s taken me longer than I’d like to post this recipe. Why? I mean it when I say this is my go to recipe when I’m short on time. I just couldn’t get around to taking my time for photos! During hunting season, it’s not uncommon for me to close my laptop from my corporate job, prep a double or triple batch of this recipe, pop it in the oven, and head out to do horse barn chores before our HFO clients arrive for dinner time. No one knows I’ve been working non-stop outside the kitchen when dinner hits the table.
The quick prep and long-ish cook is the perfect combo to get chores done and get inside to get ready for our guests. All HIH recipes have the scale buttons that adjusts the recipe to double or triple the recipe, no math necessary! I don’t ever recommend to halve this recipe. The leftovers are equally delicious. Especially if you re-heat in an air-fryer. Yes, I’m an air-fryer girl now. I never thought I’d see the day!
If you’re not familiar my mention of HFO, it’s the waterfowl outfitting business my husband and I operate in the Winter. Our tiny town doesn’t have a restaurant with dinner service, so we feed a lot of hungry hunters each Winter. It’s actually how Honey, I’m Hungry got started! If you’re an OG HIH reader, you probably started following my recipes when I was using #thehuntersarehungry on my personal Instagram. As I shared the food I prepared, I started getting requests for recipes, eventually inspiring me to start this blog.
Keys to Success
- Broken record alert! Line the baking pan! Whether you use parchment paper or a silicone baking liner (these are my favorite) lining your pan protects the bottom of your potatoes from sticking or even burning. Bonus, clean up is a snap. This recipe is easy start to finish if you line your pan.
- Know your audience. Red pepper flakes pack a spicy punch. If someone at your dinner table isn’t a fan of spicy food, you may want to omit the red pepper flakes. When I make this recipe for a bigger crowd I’ll often make one pan with red pepper flakes and one without, that way everyone is happy.
- Note the serving size. The nutrition calculation and serving size for this recipe uses a single chicken thigh and 1/6th of the potatoes. For me, this is perfect. For some of the hungrier folks, it takes 2 thighs for a full belly. Going back to #2, keep the appetites of your guests in mind.
Simple Sheet Pan Chicken Thighs
Equipment
- 1 rimmed baking sheet
- 1 Large mixing bowl
- 1 chef's knife
- Measuring cups and spoons
- 1 kitchen tongs
- 1 silicone baking mat or parchment paper
Ingredients
- 6 bone-in, skin-on, chicken thighs
- 2 lbs red new potatoes, cut into ¾” – 1” cubes
- 1½ teaspoon dried oregano
- 1 ½ teaspoon dried OR 1 tablespoon fresh chopped rosemary
- 3-4 cloves garlic, roughly chopped
- ¼ cup extra virgin olive oil
- 1 teaspoon crushed red pepper flakes optional
- Juice + zest of 1 lemon
- 1 teaspoon salt + more to taste
- 1 ½ teaspoon fresh ground black pepper + more to taste
Instructions
- Preheat oven to 375°F and line a rimmed baking sheet with parchment or a silicone baking liner
- In a large bowl, add the cubed potatoes and chicken thighs.
- In a small bowl, combine all remaining ingredients and stir until just combined. Pour over the chicken and potatoes and stir until evenly coated.
- Using kitchen tongs, place each chicken thigh skin side up on a lined (silicone or parchment paper) rimmed baking sheet and evenly distribute the potatoes around the chicken.
- Bake uncovered for 1 hour until the chicken skin is crispy and the chicken reaches an internal temperature of 165°F
- Finish with more salt and pepper if desired
Nutrition
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