Sheet Pan Chicken & Potatoes
Chicken thighs and baby potatoes roast together on one pan with olive oil and rosemary until the chicken skin crisps and potatoes turn golden. A weeknight dinner that looks like you tried, tastes restaurant-level, and uses exactly four ingredients.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
4 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat oven to 425°F and line a sheet pan with foil for easy cleanup.
Step 2
Toss chicken thighs and halved potatoes with olive oil, salt, and pepper until coated.
Step 3
Spread on the sheet pan in a single layer and tuck rosemary sprigs throughout.
Step 4
Roast uncovered for 25 minutes until chicken skin is crispy and golden and potatoes are fork-tender.
Step 5
Serve hot straight from the pan with pan drippings spooned over each plate.
Tools you’ll need
- sheet pan (18 x 13 inches)
- foil
- oven
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
