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–+ servings

Sheet Pan Boneless Skinless Chicken Thighs and Potatoes

Erin Indahl-Fink
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. Topped with a brown sugar spice blend that is savory and sweet!
4.44 from 60 votes
Sheet pan chicken thighs with potatoes and red onions, topped with chopped parsley.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner/Main Dish
Cuisine American
Servings 6 servings
Calories 318 kcal

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

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.

Nutrition

Serving: 1gCalories: 318kcalCarbohydrates: 17gProtein: 29gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 12gCholesterol: 138mgSodium: 840mgFiber: 2gSugar: 5g
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