Description

This Sheet Pan Chicken with Potatoes is weeknight magic—juicy, zesty chicken thighs and crispy baby potatoes all roasted to perfection! Easy, flavorful, and totally fuss-free.

Ingredients

Units Scale

For the Chicken:

6 Skinless Chicken Thighs

1/4 c Extra Virgin Olive Oil

1 tbsp Tomato Paste

1 tbsp Smoked Paprika

Dash of Chili Flakes (optional and customizable depending on spice preference)

1 tsp Salt

1 tbsp Oregano

Juice of 1 Lemon

For the Roasted Baby Potatoes:

1.5 lbs Baby Potatoes

3–4 tbsp Extra Virgin Olive Oil (enough to coat)

1 tbsp Creole Seasoning

1 tsp Oregano

Salt (to taste)

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Instructions

Marinate the Chicken: Whisk olive oil, tomato paste, smoked paprika, chili flakes, salt, oregano, and lemon juice. Toss chicken in ¾ of the marinade, cover, and refrigerate for at least 2 hours (or up to 8). Reserve remaining marinade for basting.

Marinate the Baby Potatoes: Halve and wash baby potatoes. Toss with olive oil, Creole seasoning, oregano, and salt. Cover and refrigerate alongside the chicken.

Bake Everything: Remove marinated chicken and potatoes from the fridge 1 hour before baking. Preheat oven to 410°F. Roast potatoes cut-side down on a parchment-lined sheet. After 15 minutes, add chicken to a wire rack over a baking sheet and bake for 30 minutes.

Flip potatoes and baste chicken with reserved marinade during the last 10–15 minutes. Continue baking until chicken is crispy and reaches 155°F, and potatoes are golden and crisp.

Plate and Serve: Let everything cool slightly. Arrange potatoes on a platter, layer chicken on top, and serve with your favorite veggies or a fresh side salad.

Let everything cool slightly. Arrange potatoes on a platter, layer chicken on top, and serve with your favorite veggies or a fresh side salad.