by Diana Rattray
Sheet pan dinners are all the rage, and it’s easy to see why. All you do is do a bit of prep, pop the meal in the oven, and set the timer. This savory chicken thigh and potato meal is seasoned with a buttery garlic sauce and finished with Parmesan cheese. Add a tossed salad or sliced tomatoes for a delicious, balanced dinner that is easy enough for any weeknight.
Chicken thighs are tender and flavorful, and are easier on the budget than chicken breasts. The average chicken thigh will yield approximately 3 to 3 1/2 ounces. If the thighs are large, one chicken thigh might be enough for each person, but if they are small, allow two.
This meal is easily scaled up or down, depending on the size of your family or number of guests.
You might also like this recipe for sheet pan chicken thighs with Brussels sprouts. Or try these spicy harissa chicken thighs.
PrintSheet Pan Chicken Thighs and Potatoes
This sheet pan chicken and potatoes is a savory combination of chicken thighs, potato wedges, and a generous amount of butter, garlic, and Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Chicken, Easy Meals
- Method: Sheet Pan
Ingredients
- 1 1/2 to 2 pounds potatoes (russets)
- 6 chicken thighs (bone-in, with skin, about 2 1/2 to 3 pounds)
- 6 tablespoons butter
- 5 cloves garlic (pressed)
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Peel the potatoes and cut them into wedges; transfer the potatoes to a bowl.
- Pat the chicken thighs with paper towels to dry; arrange them on the sheet pan.
- Combine the butter and garlic in a microwave-safe bowl or cup and microwave until the butter has melted.
- Spoon about 2 tablespoons of the butter mixture over the potatoes and toss to coat. Arrange the potatoes on the baking sheet around the chicken thighs.
- Brush the chicken thighs lightly with some of the butter mixture. Set the remaining butter mixture aside.
- Bake the chicken and potatoes in the preheated oven for 25 minutes. Turn the potatoes and brush the chicken with more of the butter mixture. Return the pan to the oven for another 10 to 15 minutes, or until the chicken and potatoes are nicely browned.
- Remove the chicken and potatoes to a platter. Combine the Parmesan cheese and parsley and sprinkle over the chicken and potatoes.
