Sheet Pan Spicy Garlic Chicken with Roasted Potatoes

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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.

A one-pan roasted chicken dish featuring a bold garlic and chili marinade with crispy golden potatoes, perfect for an easy game day meal. This American-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, red potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 50 min Serves 4 American cuisine 480 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1.5 pounds, quartered red potatoes
4 tablespoons olive oil
6, minced garlic cloves
2 teaspoons smoked paprika
1 teaspoon red chili flakes
1.5 teaspoons salt
1 teaspoon black pepper
2 tablespoons, chopped fresh parsley
for serving lemon wedges

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds quartered red potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until well coated.
Step 2: Spread the potatoes evenly on a large sheet pan and roast for 20 minutes until they start to soften and edges turn golden.
Step 3: Meanwhile, in the same bowl, combine 4 tablespoons olive oil, 6 minced garlic cloves, 2 teaspoons smoked paprika, 1 teaspoon red chili flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create a marinade.
Step 4: Add 6 bone-in chicken thighs to the marinade, tossing to coat all pieces thoroughly.
Step 5: Remove the sheet pan from the oven, push potatoes to the sides, and arrange the marinated chicken thighs skin-side up in the center.
Step 6: Roast everything together for another 25-30 minutes, until chicken reaches 165°F internal temperature and skin is crispy.
Step 7: Sprinkle 2 tablespoons chopped fresh parsley over the chicken and potatoes, serve with lemon wedges for squeezing over.