Sheet Pan Roasted Chicken is a weeknight meal from humble potatoes and chicken thighs. Add a little garlic, lemon and rosemary and now you have a delicious dinner for family or friends. Enjoy!

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  • Course Dinner
  • Cuisine American
  • Keyword All-Seasons, Comfort food, Cooking for one, Easypeasy for One, Flavor, Sheet Pan Dinner, Simple, Week Night Dinner
Servings Prep Time Cook Time
2 people 10 minutes 45 minutes
Passive Time Total Time
55 minutes
Servings Prep Time Cook Time
2 people 10 minutes 45 minutes
Passive Time Total Time
55 minutes
Degree of Difficulty
  • 4 skin-on bone in chicken thighs
  • 8-10 baby red Yukon gold or white potatoes, cut in half
  • kosher salt and freshly ground black pepper
Baking Marinade
  • 1/3 cup olive oil
  • 3 cloves garlic smashed with the flat blade of a knife
  • 3 sprigs fresh rosemary leaves removed from stems
  • 2 lemons one sliced and one juiced
  • 2 tbspn capers
Servings: people
  1. Gather all ingredients before starting recipe
Baking Marinade
  1. Slice one lemon into 1/4" slices, smash 3 peeled garlic cloves and strip the leaves off the stems of fresh rosemary sprigs. Mix together with the juice of the second lemon, capers, olive oil and set aside.
  1. Heat a medium non-stick skillet over medium high heat.
  2. Season chicken thighs on both sides with salt and black pepper, then add the chicken pieces to the heated skillet, skin side down.
  3. Cook chicken until the skin is nicely golden, about 6-8 minutes
  4. Pre heat oven to 425°
  5. Wash and halve baby potatoes
  1. Place chicken pieces, skin side up, on a medium sized sheet pan and add baby potatoes. Pour pan juices and the baking marinade on the chicken and potatoes, making sure that the chicken and potatoes are coated on both sides. Season the potatoes and place the sheet pan in a 425° pre heated oven. Bake for 25-30 minutes, or until the potatoes are cooked and slightly browned.

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