Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1½ lbs baby potatoes, halved
- 4 tbsp unsalted butter, melted
- 6 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tbsp fresh rosemary leaves, chopped (plus sprigs for garnish)
- 1 tsp dried thyme
- Lemon wedges, for serving
Instructions
- Heat the oven. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil for easy cleanup.
- Prep the potatoes. Toss the potatoes with 1 tablespoon of the olive oil, half the salt and pepper, and half the garlic butter. Spread them cut-side down on the sheet pan — that flat side is what gets beautifully browned.
- Season the chicken. Pat the chicken thighs very dry (dry skin = crispy skin). Rub with the remaining olive oil and season all over with the remaining salt, pepper, paprika, thyme, and chopped rosemary. Nestle the thighs skin-side up among the potatoes.
- Roast. Roast 35 to 40 minutes, until the chicken skin is golden and crisp, the potatoes are fork-tender, and the chicken reaches 165°F internal.
- Butter finish. Drizzle the remaining garlic butter over the hot chicken and potatoes. Rest 5 minutes, garnish with rosemary sprigs, and serve with lemon wedges.
💡 Sheet-pan tips
Give everything space — crowding steams instead of roasting, so use two pans if yours is small. Cut potatoes to roughly the same size so they cook evenly. Swap in green beans or asparagus for the last 15 minutes if you want a vegetable on the same pan. Leftovers keep 3 days; reheat in a 400°F oven or the air fryer to re-crisp the skin.
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