Prep (Can Do Night Before)
Pat chicken dry and season both sides with salt, pepper, garlic powder, paprika, onion powder, and thyme. Store covered in fridge. Cut potatoes if using larger ones, store in water in fridge.
Preheat Oven
Preheat to 425°F (or 400°F convection).
Prepare Sheet Pan
Drain and dry potatoes thoroughly. Toss with 2 tbsp olive oil, salt, and pepper on a large sheet pan.
Add Chicken
Nestle chicken thighs among potatoes, skin-side up. Drizzle remaining 1 tbsp oil over chicken.
Roast
Roast 40-45 minutes until chicken hits 175°F internal temp and skin is golden-crispy. Potatoes should be fork-tender and caramelized.
Rest
Let rest 5 minutes, then serve. Garnish with parsley if desired.
Crispy Skin: Make sure chicken is dry before seasoning and roasting. If skin isn't crispy enough when chicken is done, run under broiler for 2-3 minutes.
Potato Shortcuts: Baby potatoes need no cutting. Larger potatoes should be cut into similar-sized chunks for even cooking.
Rice Holding: Rice holds beautifully covered for 15-20 minutes. Add a splash of broth if it dries out.
Kid-Friendly: Serve salad dressing on the side. The 2-year-old might just want plain romaine!
Make it Fancy: Add a squeeze of lemon over the chicken before serving for extra brightness.
Pairs well with:
A cold drink, good conversation, and the satisfaction of a complete meal that came together without chaos.