Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a small bowl, combine melted butter, minced garlic, smoked paprika, thyme, salt, and pepper. Whisk until smooth.
- Pat the chicken dry with paper towels. Brush half of the garlic butter mixture all over the chicken pieces.
- In a separate bowl, toss halved baby potatoes with olive oil, the remaining garlic butter, a pinch of salt, and black pepper. Ensure each potato piece is evenly coated.
- Arrange the chicken on one side of the prepared baking sheet and the potatoes on the other. Spread them out in a single layer.
- Place the sheet pan in the preheated oven. Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden. Halfway through, spoon a little of the pan juices over the chicken.
- Remove from the oven and let it rest for 5 minutes. Sprinkle fresh chopped parsley over the chicken and potatoes. Serve immediately while hot.
Nutrition
Notes
Ingredient Swap: I've found that sometimes when I don't have baby potatoes, quartered Yukon Golds work wonderfully, just try to cut them to a similar size so they cook evenly with the chicken.
Storage Tips: Leftovers are absolutely delicious.
I just store any remaining chicken and potatoes in an airtight container in the fridge, and they're perfect for lunch the next day for up to three days.
Make-
Ahead Magic: To make dinner even quicker on a busy weeknight, I often prep the garlic butter mixture and chop the potatoes the night before.
It really helps streamline things when I'm ready to cook.
Avoid This Mistake: My biggest learning curve with sheet pan meals was not overcrowding the pan; I discovered that giving the chicken and potatoes enough space helps them roast beautifully and get those lovely crispy edges instead of steaming.
Serving Suggestion: This is a complete meal, but I truly love serving it with a simple side of steamed green beans or a fresh, crisp garden salad to add some lightness.
Equipment Alternative: If I'm out of parchment paper, I've had great success lining my baking sheet with foil.
Just make sure to give it a little spray with cooking oil so nothing sticks.