Ingredients
Scale
- 4 chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix olive oil, garlic powder, paprika, salt, and pepper.
- Add chicken thighs and potatoes to the bowl, tossing to coat.
- Spread chicken and potatoes on a sheet pan in a single layer.
- Bake for 35-40 minutes or until chicken is cooked through and potatoes are golden.
- Garnish with fresh herbs if desired and serve.
Notes
- Adjust cooking time based on the size of chicken thighs.
- You can add vegetables like broccoli or carrots for more variety.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: sheet pan potatoes and chicken