Easy Sheet Pan Chicken Thighs
- PREP 10min
- COOK 35min
- TOTAL 45min
Our easy sheet pan chicken thighs recipe is fuss-free and perfect for busy nights. We keep the seasoning simple, but feel free to throw your favorite spice blend on top of the chicken and potatoes.
You Will Need
4 bone-in, skin-on chicken thighs, about 1 ½ pounds
8 ounces Yukon gold potatoes, cut into 1/2-inch pieces (2 medium)
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons olive oil or avocado oil
3/4 teaspoon fine sea salt or seasoned salt
1/2 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 ½ cups fresh arugula leaves or baby spinach
Directions
Preheat the oven to 425°F (218°C). Line a rimmed baking sheet (sheet pan) with parchment paper or aluminum foil.
Trim excess skin and pat chicken dry, then generously season with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides.
Spread potatoes and onions on the prepared baking sheet and toss with one teaspoon of the oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
Nestle the seasoned chicken thighs, skin-side facing up, between the potatoes and onions. Bake the chicken and potatoes for 15 minutes.
Meanwhile, toss minced garlic and the remaining teaspoon of oil in a small bowl. After 15 minutes of baking, scatter the garlic over the chicken thighs, potatoes, and onions. Continue to bake until the chicken is no longer pink in the middle, or an internal thermometer reads 165°F (73°C) when inserted into the thigh, about 20 minutes more.
Before serving, scatter arugula leaves over the chicken, potatoes, and onions.
Adam and Joanne's Tips
- Skinless chicken thighs or breasts: Follow the recipe as stated, but rub the skinless chicken with a teaspoon of oil before baking. After adding the garlic, continue to bake until the chicken is cooked through (this will take a bit less time than mentioned above for bone-in chicken thighs).
- The nutrition facts provided below are estimates.