Sheet-pan chicken thighs and potatoes

Sheet-pan chicken thighs and potatoes

Serves

4 servings

Prep

15 min

Cook

55 min

Total

1 h 10 min

Equipment. Half sheet pan, Instant-read thermometer, Large bowl

Ingredients

Potatoes

• 700 g (1.5 lb) baby potatoes, or Yukon Golds cut in 4 cm chunks, halved
• 2 tbsp olive oil
• 1 tsp kosher salt

Chicken

• 8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lb)
• 1 tbsp olive oil
• 2 tsp kosher salt
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 lemon, cut in wedges, for the table

Method

1. Heat the oven to 425 F (220 C) with a rack in the middle. Put the empty sheet pan in while it heats. A cold pan steams potatoes instead of browning them.
2. Toss the potatoes with 2 tbsp oil and 1 tsp salt in the bowl. Carry the hot pan to the counter with a towel, spread the potatoes cut side down, and roast 15 minutes.
3. While they roast, pat the thighs dry with paper towels. Wet skin will not crisp. Rub with 1 tbsp oil, then the salt, paprika, garlic powder and pepper. Wash your hands and the board after touching raw chicken, and do not rinse the chicken in the sink.
4. Push the potatoes to the edges and set the thighs skin side up in the middle with a little space between them. Roast 35 to 40 minutes, until the skin is deep brown and the fat has run out onto the pan.
5. Check the thickest thigh with the thermometer, away from the bone. 165 F (74 C) is the safe minimum. Thighs eat better at 175 F (79 C) or a little higher, so give them a few more minutes if they are under that. The connective tissue keeps them juicy.
6. Rest 5 minutes on the pan. Roll the potatoes through the drippings, then serve with the lemon wedges.

What goes wrong

• Soggy skin: the thighs went on wet, or the pan was crowded and they steamed. Dry them well and leave space.
• Pale potatoes: they went on a cold pan, or cut side up. The hot pan against the flat side is what browns them.
• Dry chicken: you pulled it by the clock and then put it back in to be safe. Ovens run hot and cold. Check early, then trust the thermometer.
• Smoke: a thin, warped pan can scorch the drippings at this heat. A heavier aluminum pan stays flat.

Variations

• Swap the paprika and garlic powder for 1 tbsp of any dry rub you like, and cut the salt if the rub is salty.
• Use drumsticks. They take about the same time. Check the thickest one.
• Add a sliced onion with the chicken. It cooks down in the fat and goes over the potatoes.

What to drink

Cold beer, iced tea, or a glass of milk.