Print

Crispy Sheet Pan Chicken Thighs with Smashed Garlic Potatoes

crispy sheet pan chicken thighs - featured image
Print Recipe

A quick and easy sheet pan recipe featuring crispy chicken thighs paired with buttery smashed garlic potatoes, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of dried thyme or rosemary
  • 1.5 pounds (700 grams) baby Yukon Gold potatoes
  • 4 cloves garlic, minced or finely chopped
  • 3 tablespoons unsalted butter, melted (can substitute with olive oil for dairy-free)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or a silicone mat for easy cleanup.
  2. Wash the baby Yukon Gold potatoes well. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, until tender but not falling apart.
  3. Drain the potatoes and let them cool slightly until you can handle them. Place them on the sheet pan, and gently smash each potato with a potato masher or the bottom of a cup until flattened but still in one piece.
  4. Drizzle the melted butter over the smashed potatoes, sprinkle minced garlic, salt, and pepper evenly. Toss a little to coat each piece but keep them on the pan.
  5. Pat the chicken thighs dry with paper towels. In a bowl, toss chicken thighs with olive oil, smoked paprika, garlic powder, salt, pepper, and optional herbs until evenly coated.
  6. Arrange chicken thighs skin-side up on the sheet pan, leaving space between each for air circulation. Nestle the smashed potatoes around the chicken.
  7. Roast everything in the preheated oven for 35-40 minutes. About halfway through, check the potatoes; if browning unevenly, gently flip them. For extra crispiness, broil for the last 2-3 minutes but watch closely to avoid burning.
  8. Check doneness: chicken skin should be golden and crisp, internal temperature should reach 165°F (74°C). Potatoes should have crispy edges and a soft center.
  9. Sprinkle chopped fresh parsley over the chicken and potatoes before serving.

Notes

Pat chicken dry to ensure crispy skin. Avoid overcrowding the pan to allow air circulation. Flip potatoes halfway through roasting for even browning. Broil last 2-3 minutes for extra crispiness but watch carefully to avoid burning. Parboil potatoes ahead of time to speed up cooking. Reheat leftovers in oven or toaster oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: sheet pan chicken, crispy chicken thighs, smashed garlic potatoes, easy dinner, weeknight meal, comfort food, roasted chicken, garlic potatoes

Find it online: https://twinkletaste.com/crispy-sheet-pan-chicken-thighs-with-smashed-garlic-potatoes-easy-recipe/