Simple Sheet Pan Chicken Thighs
A chop and drop sheet pan meal featuring juicy chicken thighs, red potatoes, and a delightful marinade.
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
Calories: 477kcalCarbohydrates: 19gProtein: 26gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 142mgSodium: 525mgPotassium: 823mgFiber: 2gSugar: 2gVitamin A: 226IUVitamin C: 10mgCalcium: 30mgIron: 2mg
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