Sheet-Pan Chicken Thighs with Potatoes

One pan, crisp skin, soft potatoes. The weeknight default.

• Serves 4
• Prep 15m
• Cook 40m
• Total 55m

Ingredients

• 8 bone-in, skin-on chicken thighs
• 700 g baby potatoes, halved
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 4 cloves garlic, smashed
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 lemon, half juiced and half cut into wedges
• Salt and black pepper

Steps

1. Heat the oven to 220 C / 425 F and set a rack in the middle.
2. Toss the potatoes and onion with 2 tbsp olive oil, the garlic, oregano, a big pinch of salt and plenty of pepper. Spread them on a large sheet pan.
3. Pat the chicken thighs completely dry. Rub with the remaining 1 tbsp oil, the smoked paprika, and a generous amount of salt and pepper.
4. Nestle the thighs skin-side up among the potatoes, leaving a little space around each one.
5. Roast for 40 minutes, until the skin is deep brown and the potatoes are tender at the edges.
6. Squeeze over the lemon juice and rest for 5 minutes. Serve with the lemon wedges.

Notes