EASY Sheet Pan Chicken Thighs and Potatoes

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Do you love a dinner recipe that can be cooked all on one pan? This simple, delicious sheet pan chicken thighs and potatoes is a perfect dinner solution for when time is tight. This roasted chicken thighs and potatoes recipe needs minimal ingredients and your oven does all the work!

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Sheet pan chicken thighs and potatoes topped with chopped parsley and red onions.

Do you have a package of chicken thighs in your fridge or freezer and wondering what to do with them? This easy sheet pan chicken thighs recipe is a fantastic option.

Paired with baby red potatoes and red onions, this easy sheet pan dinner come together quickly and easily. All the ingredients roast together on one pan, making for easy clean up, too!

What do I need to make roasted chicken thighs and potatoes?

Boneless skinless chicken thighs – you could also use bone-in chicken thighs, chicken thighs with skin, chicken quarters, chicken legs or even chicken breasts.
Baby red potatoes – these have a slight golden flesh and when roasted become very flavorful. You could also use regular red potatoes and cut into 1″ pieces.
Red onion – when roasted, the flavors caramelize and become wonderfully flavorful. Really complimentary with the savory chicken and potatoes.
Olive oil – need for both the potatoes and the seasoning for the chicken.
Seasoning salt – this is to season the potatoes before roasting.
Chicken seasoning – you’ll need brown sugar (or Swerve brown sugar substitute), chili powder, garlic powder, salt and pepper.

For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!

Quartered red potatoes and red onions in a mixing bowl, coated with olive oil and seasoning.

Seasoned potatoes and onions on a sheet pan for roasting.

How do I make roasted chicken thighs and potatoes?

Because your potatoes will need longer to roast than the chicken, prepare them first.

Quarter the baby red potatoes and cut the red onion into large pieces. Add to a mixing bowl and coat with olive oil and seasoning salt. Toss together with a rubber scraper to make sure everything is well coated and seasoned.

Pour out the coated potatoes and onions on to a large sheet pan and roast for about 15 minutes prior to adding the chicken to the pan.

Seasoning for chicken in a bowl with olive oil.

Seasoning for chicken thighs stirred together with small rubber scraper on the side.

What is the best seasoning for chicken thighs?

After much experimentation, I’ve discovered this sweet and savory seasoning is fantastic on roasted chicken thighs.

To make this chicken seasoning, combine olive oil, brown sugar, garlic powder, salt and pepper. When combined, you’ll have a wet-rub consistency. Using your hands, coat the chicken thighs with the seasoning.

After the potatoes have roasted for about 15 minutes, add the seasoned chicken thighs to the pan with the potatoes and onions. Place the sheet pan back into the oven, uncovered where everything will roast together.

Chicken thighs in a shallow baking dish coated with seasoning.

Seasoned chicken thighs placed on baking sheet with potatoes.

Frequently asked questions about making sheet pan chicken thighs and potatoes:

How long do I bake chicken thighs?

Chicken thighs (boneless) will need 25-30 minutes to bake at 400 degrees. If using bone-in chicken thighs, you will need 40-45 minutes to get the internal chicken temperature to reach 165 degrees.

What temperature should I bake chicken thighs?

Given the fat content of chicken thighs, the ideal temperature is 400 degrees for baking and roasting.

What cooking method is best for chicken thighs?

Oven roasting, slow cooking and grilling are all great options for cooking chicken thighs.

Do you cover chicken thighs while baking?

No, there is no need to cover chicken thighs while baking or roasting. If you are baking thighs with skin, it is beneficial to bake uncovered to get skin crispy.

How do you keep chicken thighs from drying out?

The best way to prevent chicken thighs from drying out while cooking is to NOT overcook them. Cook at a moderate 400 degree temperature. Cook until the internal temperature of the chicken reaches 165 degrees, then promptly remove from heat.

Sheet pan chicken thighs with potatoes and red onions, topped with chopped parsley.

Roasted chicken thighs and potatoes on sheet pan topped with chopped parsley.

Love cooking with chicken thighs, legs and quarters? Check out these easy, delicious chicken thigh recipes:

Roasted chicken thighs and potatoes on a plate with sauteed broccoli.

If you loved this easy one-pan recipe, check out some of our other sheet pan dinner ideas:

Baked sheet pan chicken and sweet potatoes, chicken sweet potato broccoli on sheet pan. — Sheet Pan Chicken and Sweet Potatoes

Looking for a one pan chicken and potatoes recipe? This simple, healthy Sheet Pan Chicken and Potatoes will be your new go-to chicken breast recipe! Made all on ONE sheet pan, and paired with vegetables this quick dinner idea is perfect for any night of the week. — Sheet Pan Chicken and Sweet Potatoes

Sheet Pan Chicken Thighs

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Need a quick and easy dinner idea? This sheet pan chicken thighs and potatoes is a perfect way to make a dinner all on one pan.

Ingredients

1 1/2 lbs. boneless, skinless chicken thighs (about 6 medium thighs)
1 (24 oz.) bag, baby red potatoes, washed and quartered
1 large red onion, cubed into 1" pieces (about 1 cup)
2 Tablespoons olive oil
1 teaspoon seasoning salt

Chicken Seasoning:

2 Tablespoons brown sugar (or Swerve brown sugar alternative)
1 Tablespoon olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat oven to 400 degrees. Lightly spray a large sheet pan with nonstick cooking spray. Set aside.
Wash and cube the potatoes and place into a mixing bowl. Cut the onion into 1" cubes and add to the potatoes. To the potatoes and onion, add the 2 tablespoons of olive oil and seasoning salt. Toss together with a rubber scraper to coat the potatoes and onions.
Pour the coated potatoes and onions onto the prepared baking sheet. Bake at 400 degrees for 15 minutes.
While the potatoes and onions are baking, prepare the seasoning for the chicken. In a small bowl, add the brown sugar, olive oil, chili powder, garlic powder, salt and pepper. Stir together to make a wet rub/paste.
Place the chicken thighs on a plate or shallow dish. Using your hands, coat each chicken thigh on all sides with the seasoning.
To the sheet pan with the potatoes (once the potatoes have reached 15 minutes) add the seasoned chicken thighs to the pan with the potatoes and onions. Return to the oven and bake for another 25-30 minutes, or until the internal temperature of the chicken thighs reaches 165 degrees.
Remove from oven and let sit 5 minutes before serving.

Notes

My go-to Sheet Pan is this USA Pan Stainless Steel Non-Stick Sheet Pan. Super durable, 17.25 x 12.25 and made in the USA. I highly recommend!!

Instead of boneless, skinless chicken thighs, you could also use bone-in chicken thighs, quarters or legs. Bake time for bone in thighs and legs: 35-40 minutes. Bake time for bone-in quarters would be 45-50 minutes. For chicken breasts (thickness of breasts vary widely) bake time would be 20-30 minutes, based on thickness.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 138mgSodium: 840mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 29g

Sheet pan chicken thighs and potatoes on a pan and plated with broccoli.

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