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 boneless skinless chicken thighs recipe needs minimal ingredients and your oven does all the work!
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!
Best potatoes, vegetables and chicken for this sheet pan dinner:
- 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!
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. I use this same technique when making my Garlic Parmesan Chicken and Potatoes.
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.
How to get boneless skinless chicken thighs crispy on a sheet pan
Because boneless, skinless chicken thighs don’t have skin to crisp, you can do a couple things to make that crispiness happen.
- Paper towel pat-down: First, pat the chicken dry with paper towels before adding the seasoning. This will really help with the surface area achieving a crisp exterior.
- Give ’em some space: Leaving some space around the chicken for them to cook without the steam of the potatoes. (You could push all the potatoes to one side of the pan, and have the chicken on the other side.) This will help the exterior of the chicken crisp up and cook through.
- Broil – but carefully! – You can use the last two minutes of cooking to broil the chicken. Note that if you do decide to broil, keep an especially close eye on the brown sugar coating, as this can quickly over-brown/burn if left in too long.
Storage, Freezing, Reheating and Meal Prep
This sheet pan dinner is an excellent option for enjoying after the fact. Here are some important tips to remember when enjoying the leftovers:
- Storage: store any leftovers in an airtight container. Either one large container, or individual meal prep containers. When kept refrigerated, the chicken and potatoes will keep for up to 5 days.
- Freezing: Want to freeze your leftovers? This is a great option to add to individual meal prep containers and freezer for later. When stored in resealable, freezer safe containers, this chicken and potatoes recipe will keep for up to three months frozen.
- Meal Prepping: Are you looking to make lunches for the week? This is a great recipe to make on a Sunday for prepping lunches to take to work or school. Once you’ve made the recipe, let it cool to room temperature. Then, place the potatoes and chicken into individual meal prep containers. Keep refrigerated, and when ready to transport, keep cool in a lunchbag with a cold-pack.
- Reheating: Reheat your chicken and potatoes either in the microwave or in an air fryer. Reheat in the microwave on 60 second increments until fully heated through. If reheating in an air fryer, preheat to 350° – 375° and heat for 3- 4 minutes or until steaming.
Frequently asked questions about making sheet pan chicken thighs and potatoes:
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. Note that 165° is a food saftey minimum, but pull boneless thighs at 175–180°F for noticeably more tender meat — thighs have enough fat to handle it, unlike breasts.
Given the fat content of chicken thighs, the ideal temperature is 400° degrees for baking and roasting.
Oven roasting, slow cooking and grilling are all great options for cooking chicken thighs.
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.
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.
Yes, you can definitely make this in a crock pot or slow cooker. Prepare the chicken and potatoes as directed in the recipe, putting ALL the ingredients in the slow cooker at the same time. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
This recipe can be easily doubled. You will need two large sheet pans to adequately bake all of the ingredients. I recommend continuing to roast the potatoes first on each pan, and then adding the chicken after pre-baking the potatoes.
Love cooking with chicken thighs, legs and quarters? Check out these easy, delicious chicken thigh recipes:
- Baked Chicken Quarters
- Grilled Boneless Chicken Thighs
- Air Fryer Boneless Chicken Thighs
- Cilantro Lime Chicken
- Air Fryer Drumsticks Recipe
- BBQ Grilled Chicken Drumsticks
- Grilled Chicken Leg Quarters
- Creamy Pasta with Chicken and Mushrooms
- One Pan Maple Chicken and Sweet Potatoes
- 30 Easy One Pan Chicken Dinner Recipes
Need some other main dish ideas? Check out my post for What to Eat with Mashed Potatoes, where I have over 30 recipe ideas that go great with potatoes!
If you loved this easy one-pan recipe, check out some of our other sheet pan dinner ideas:
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Sheet Pan Boneless Skinless Chicken Thighs and Potatoes
Equipment
- Sheet Pan This USA stainless steel sheet pan is super durable and great for one-pan meals!
- Mixing Bowls These stainless steel mixing bowls are a great tool for every kitchen!
Ingredients
- 1 1/2 lbs. chicken thighs boneless, skinless (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 a minimum of 165 degrees. (Note: food safe at 165°F, but pull boneless thighs at 175–180°F for noticeably more tender meat — thighs have enough fat to handle it, unlike breasts.)
- Remove from oven and let sit 5 minutes before serving.
Notes
Nutrition
My husband and kids raved about this meal and loved the seasoning on the chicken. I doubled the seasonings and it was enough to use on a pack of 9 boneless skinless thighs. I just roasted my potatoes and chicken on separate pans. Thank you for sharing the recipe!
Can this be made in th crock pot?
I have not tested this recipe in the crock pot, it could definitely work. I would recommend cooking on high for 4-5 hours or low for 6-8 hours.
This was super easy and super delicious!!