Sheet-Pan Chicken Thighs With Potatoes and Rosemary: Crispy Skin, One Tray

Sheet-Pan Chicken Thighs With Potatoes and Rosemary: Crispy Skin, One Tray

Bygptwork

Chicken thighs, potatoes, and rosemary roast together on one tray, and dinner is done with almost no dishes to wash. The chicken skin turns crisp and golden, and the potatoes soak up the juices and the herb flavor. It is a plain, comforting meal that suits a weeknight or a Sunday.

The key is space and heat. Give everything room on the pan and use a hot oven, and the skin crisps instead of steaming.

Prep time: 15 minutes. Cook time: 45 to 50 minutes. Serves: 4.

Ingredients

  • 8 bone-in, skin-on chicken thighs (about 3 pounds)
  • 2 pounds baby potatoes or small Yukon Gold potatoes, halved
  • 3 tablespoons olive oil, divided
  • 4 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
  • 4 cloves garlic, smashed, skins left on
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (optional)
  • 1 lemon, cut into wedges (optional)

Preparation

  1. Heat the oven. Set a rack in the middle of the oven and heat it to 425°F. Use a large rimmed baking sheet, or two if your pan is small.

  2. Dry the chicken. Pat the thighs very dry with paper towels. This is the most important step for crisp skin. Wet skin steams, dry skin browns.

  3. Season the chicken. Rub the thighs with 1 tablespoon of olive oil, 1 teaspoon of salt, the pepper, and the paprika. Pull a few rosemary leaves off one sprig and press them under the skin if you like.

  4. Season the potatoes. In a bowl, toss the halved potatoes with 2 tablespoons of olive oil, the remaining 1/2 teaspoon of salt, and the leaves from two rosemary sprigs.

  5. Arrange the tray. Spread the potatoes on the baking sheet, cut side down. Set the chicken on top of and between the potatoes, skin side up, with space between the pieces. Tuck in the garlic and the remaining rosemary sprigs.

  6. Roast. Roast for 45 to 50 minutes, until the skin is deep golden and the thickest part of the thighs reaches 175°F on a meat thermometer. Turn the potatoes once halfway if they are browning unevenly.

  7. Rest and serve. Let the tray sit for 5 minutes. Squeeze lemon over everything, spoon the pan juices over the potatoes, and serve hot.

Tips for crispy skin

Do not crowd the pan. If the pieces touch closely, they will steam. Use two trays if needed and swap their positions halfway through.

Start with the skin completely dry. If you have time, leave the seasoned thighs uncovered in the refrigerator for an hour or even overnight. The surface dries out and cooks up crisper.

Keep the skin side up the whole time, and do not cover the pan with foil. Foil traps steam and softens the skin.

Variations

  • Add vegetables: carrots, onion wedges, or thick slices of zucchini can go on the tray for the last 25 minutes.
  • Different herbs: thyme or oregano work well in place of rosemary.
  • Lemon and garlic: toss the lemon wedges onto the tray for the last 20 minutes so they soften and caramelize.
  • Boneless thighs: reduce the time to 30 to 35 minutes, since they cook faster.

Storage and reheating

Keep leftovers in a covered container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven for 15 to 20 minutes so the skin crisps again. The microwave is faster, but it makes the skin soft. Always reheat until the chicken is steaming hot all the way through.

Frequently asked questions

Can I use chicken drumsticks instead?

Yes. Drumsticks cook in about the same time, 40 to 45 minutes. Check that the thickest part reaches 175°F and that the juices run clear before you serve them.

What if my potatoes are not done when the chicken is?

Cut the potatoes smaller next time, about 1 inch, so they cook at the same pace. For now, move the chicken to a plate, tent it loosely, and return the potatoes to the oven for 10 minutes.

Can I use dried rosemary?

You can. Use about half as much as fresh, since dried rosemary is stronger. Crush it between your fingers before sprinkling it so the needles are not too sharp to bite.

How do I know the chicken is cooked?

Use a meat thermometer. Chicken thighs are safe at 165°F, but they taste best and become more tender at about 175°F. The juices should run clear and the meat should pull easily from the bone.

Can I prepare it ahead?

Yes. Season the chicken and cut the potatoes in the morning, keep them in the refrigerator, and put everything on the tray when you are ready to roast. Add 5 minutes to the cook time if the tray goes in cold.

This sheet-pan dinner is simple, filling, and forgiving. Once you try it, you may find yourself making it every week.