Sheet Pan Chicken Thighs and Potatoes


– 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


Step 1

Preheat oven to 400 degrees. Lightly spray a large sheet pan with nonstick cooking spray. Set aside.

Step 2

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.

Step 3

Pour the coated potatoes and onions onto the prepared baking sheet. Bake at 400 degrees for 15 minutes.

Step 4

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.

Step 5

Place the chicken thighs on a plate or shallow dish. Using your hands, coat each chicken thigh on all sides with the seasoning.

Step 6

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.

Step 7

Remove from oven and let sit 5 minutes before serving.

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