Sheet Pan Herb-Roasted Chicken Thighs with Baby Potatoes

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Juicy chicken thighs roasted alongside baby potatoes with garlic, rosemary, and olive oil for a fuss-free, flavorful dinner. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 1.5 lbs) bone-in chicken thighs
• 1 lb, halved baby potatoes
• 3 tbsp olive oil
• 5, minced garlic cloves
• 1 tbsp, chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 1 lb halved baby potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Arrange the potatoes on a rimmed sheet pan in a single layer. In the same bowl, rub 4 bone-in chicken thighs with 1 tbsp olive oil, 2 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Nestle the seasoned chicken thighs among the potatoes on the sheet pan. Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crispy and the potatoes are tender when pierced with a fork. Let rest 5 minutes before serving.