Zero-Cleanup Sheet Pan Chicken Thighs With Crispy Potatoes (My Lazy Day Savior)
On my laziest nights, this sheet pan is my love language. Everything goes on one tray, you season it aggressively, and the oven does the rest. The chicken thighs come out with shatteringly crispy skin and the potatoes underneath are soaked in all those incredible juices. My sister called me a chef after I served this. I'm not a chef — I just learned not to use multiple pans.
Ingredients
- Bone-in chicken thighs6 pieces about 1kg
- Baby potatoes500g
- Green beans200g
- Olive oil3 tbsp
- Garlic powder2 tsp
- Smoked paprika2 tsp
- Onion powder1 tsp
- Italian seasoning1 tsp
- Salt1.5 tsp
- Black pepper1 tsp
- Lemon sliced1
Nutrition
Directions
- 1
Preheat oven to 220C. Line a large sheet pan with foil.
- 2
Halve potatoes. In a large bowl, toss with 2 tbsp olive oil and half the spice mix. Spread on the sheet pan.
- 3
Pat chicken thighs completely dry. Rub with remaining oil and remaining spices. Place on top of potatoes, skin side up.
- 4
Tuck lemon slices around the pan.
- 5
Roast 35 minutes. Toss green beans in remaining oil, add to the pan. Roast 10 more minutes.
- 6
Chicken should be golden, skin crispy, potatoes tender. Let rest 5 minutes before serving.
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