Sheet Pan Herb-Roasted Chicken with Potatoes

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted alongside baby potatoes with garlic and Italian herbs on a single sheet pan for an easy meal. This Italian-inspired chicken recipe, ready in about 65 minutes, pairs bone-in, skin-on chicken thighs, baby potatoes, halved, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Prep: 20 min Cook: 45 min Serves 6 Italian cuisine 480 cal/serving

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Ingredients

6 pieces (about 1.5 kg) bone-in, skin-on chicken thighs
600 g baby potatoes, halved
6 garlic cloves, minced
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
4 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
4 lemon wedges (for serving)

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Instructions

Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss 600 g halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1/2 tbsp fresh thyme leaves until evenly coated.
Step 2: Spread the potatoes in a single layer on a large sheet pan and roast in the oven for 15 minutes.
Step 3: While the potatoes start roasting, pat dry 6 bone-in, skin-on chicken thighs and rub with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 3 minced garlic cloves, 1 tbsp chopped rosemary, and 1/2 tbsp thyme leaves.
Step 4: Remove the sheet pan from the oven and nestle the chicken thighs skin-side up among the partially roasted potatoes.
Step 5: Return the sheet pan to the oven and roast everything together for an additional 25-30 minutes, or until the chicken skin is crispy and an internal temperature of 165°F (74°C) is reached.
Step 6: Serve hot with lemon wedges for squeezing over the chicken and potatoes.