This is the best sheet-pan meal you’ll ever taste! Roasted Chicken & Potatoes combines two of your favorite foods in a dish that comes together lickety-split! We know after a long day, it’s tempting to hit up your favorite local restaurant, but why not stay at home, save a few dollars, and enjoy these juicy chicken thighs alongside some tender, herby potato wedges instead? You could even add a fresh veggie if you’re feeling really wild. It all requires very little work, but brings you lots of big flavors. This delicious duo is 100% worth a bit of your time! Roasted Chicken & Potatoes are really just that good!
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 teaspoon salt, divided
- 2 large potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 2 tablespoons rosemary, chopped
Directions
Step 1 –Rub the chicken thighs with 1/2 teaspoon of the salt and refrigerate, for at least 1 hour and up to overnight.
Step 2 –Let the chicken thighs rest at room temperature for 30 minutes prior to cooking.
Step 3 –Position the rack just above the center of the oven and preheat the oven to 425 degrees F.
Step 4 –In a large bowl, combine the potatoes, the olive oil, the remaining salt, and the pepper and toss to coat.
Step 5 –Arrange the chicken and the potatoes on a large sheet pan and sprinkle with the rosemary.
Step 6 –Roast the chicken and the potatoes until a thermometer inserted into the center of the chicken reads at least 165 degrees F and the potatoes are crispy, about 50 minutes.
Step 7 –Serve.
