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This sheet pan chicken dinner is everything you want on a busy evening: crispy chicken thighs, buttery potato wedges, and plenty of garlic and Parmesan for rich, savory flavor. As the chicken roasts, the rendered fat and garlic butter coat the potatoes, giving them beautifully browned edges and an irresistible aroma.
It’s simple, comforting, and requires almost no cleanup. A handful of ingredients come together to create a meal that tastes far more indulgent than the prep suggests. Serve it with a green vegetable or a salad, and dinner is done.
What You’ll Like About This Dish
Crispy and flavorful. Chicken thighs roast up golden and juicy, and the potatoes soak up the garlic butter.
Minimal prep. Just melt, brush, toss, and bake—everything happens on one pan.
Kid- and adult-friendly. Familiar flavors with a Parmesan finish that everyone loves.
Ingredient Notes
- Potatoes: Russets work well for crisp edges; cut into even wedges for consistent roasting.
- Chicken thighs: Bone-in, skin-on thighs stay juicy and develop great flavor.
- Butter: Forms the base of the garlic coating and helps everything brown.
- Garlic: Pressed or finely minced for maximum flavor.
- Parmesan cheese: Adds a savory, cheesy finish.
- Parsley: Fresh herbs brighten the rich flavors.
Steps to Make Sheet Pan Chicken Thighs and Potatoes
- Prepare the potatoes and pat the chicken thighs dry.
- Arrange the chicken on the baking sheet.
- Melt the butter with the garlic.
- Toss the potatoes with some of the garlic butter.
- Brush the chicken with the remaining butter mixture.
- Roast until the chicken and potatoes begin to brown.
- Turn the potatoes and brush the chicken again.
- Continue roasting until everything is browned and cooked through.
- Sprinkle with Parmesan and parsley before serving.
Tips for Sheet Pan Chicken Thighs and Potatoes
- Dry the chicken well to help the skin crisp.
- Cut the potatoes uniformly so they roast at the same rate.
- Use the broiler for the last minute or two if you want extra browning.
- Let the chicken rest a few minutes before serving so the juices settle.
Recipe Variations
- Herb-lover’s version. Add rosemary, thyme, or Italian seasoning to the butter mixture.
- Spicy garlic. Stir in crushed red pepper flakes for heat.
- Lemon-garlic. Add lemon zest to the butter and squeeze fresh lemon over the chicken before serving.
- Parmesan-crusted. Sprinkle extra Parmesan during the last few minutes of roasting.
- Veggie boost. Add green beans, broccoli, or asparagus during the last 10–15 minutes.
Serving Suggestions
- Serve with a crisp green salad or Caesar salad.
- Pair with steamed broccoli or roasted Brussels sprouts.
- Garnish with extra parsley or a squeeze of lemon.
How to Store Sheet Pan Chicken Thighs and Potatoes
Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
Freeze: Freeze the cooked chicken separately from the potatoes for 1 to 2 months.
Reheat: Warm in a 350°F oven until heated through, or use an air fryer for crispness.
You might also like this recipe for sheet pan chicken thighs with Brussels sprouts. Or try these spicy harissa chicken thighs.
Sheet Pan Chicken Thighs and Potatoes
Ingredients
- Vegetable oil, for greasing the pan
- 1 ½ to 2 pounds russet potatoes, or Yukon Gold
- 6 chicken thighs, bone-in, with skin, about 2 1/2 to 3 pounds
- 6 tbsp melted butter, divided
- 5 cloves garlic, pressed
- ¼ cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Recommended Equipment
Instructions
- Preheat the oven to 400°F and lightly oil a large rimmed sheet pan.Vegetable oil (for greasing the pan)
- Peel the potatoes and cut them into wedges; transfer the potatoes to a bowl.1 1/2 to 2 pounds russet potatoes (or Yukon Gold)
- Pat the chicken thighs with paper towels to dry; arrange them on the sheet pan.6 chicken thighs (bone-in, with skin, about 2 1/2 to 3 pounds)
- Combine the butter and garlic in a microwave-safe bowl or cup and microwave until the butter has melted.6 tbsp melted butter (divided) | 5 cloves garlic (pressed)
- Spoon about 2 tablespoons of the butter mixture over the potatoes and toss to coat. Arrange the potatoes on the sheet pan 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.1/4 cup grated Parmesan cheese | 1 tbsp chopped fresh parsley
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
