Description
This Sheet Pan Boneless Skinless Chicken Thighs and Potatoes recipe offers a simple, flavorful one-pan meal perfect for a quick weeknight dinner. Tender chicken thighs are coated in a spicy-sweet seasoning and roasted alongside baby red potatoes and red onions, making cleanup a breeze and delivering a balanced, hearty dish with minimal effort.
Ingredients
Chicken and Seasoning
- 1 1/2 lbs. boneless, skinless chicken thighs (about 6 medium thighs)
- 2 Tablespoons brown sugar or Swerve brown sugar alternative
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Additional Seasoning
- 1 (24 oz.) bag baby red potatoes, washed and quartered
- 1 large red onion, cubed into 1″ pieces (about 1 cup)
- 2 Tablespoons olive oil
- 1 teaspoon seasoning salt
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with nonstick cooking spray and set it aside.
- Prepare Potatoes and Onions: Wash and quarter the baby red potatoes, then place them in a mixing bowl. Cube the red onion into 1-inch pieces and add to the potatoes. Add 2 tablespoons of olive oil and 1 teaspoon of seasoning salt to the bowl. Toss everything together with a rubber scraper or spoon until the potatoes and onions are thoroughly coated.
- Start Baking Potatoes and Onions: Spread the coated potatoes and onions evenly onto the prepared sheet pan. Place in the oven and bake for 15 minutes to start softening and roasting the vegetables.
- Make the Chicken Seasoning: While the potatoes and onions bake, combine 2 tablespoons brown sugar (or alternative), 1 tablespoon olive oil, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Stir until it forms a wet rub paste.
- Coat the Chicken Thighs: Arrange the boneless, skinless chicken thighs on a plate or shallow dish. Using your hands, rub the seasoning mixture evenly over all sides of each chicken thigh to coat thoroughly.
- Add Chicken to Sheet Pan: Once 15 minutes have passed, remove the sheet pan from the oven and place the seasoned chicken thighs on the pan with the partially cooked potatoes and onions. Return the sheet pan to the oven.
- Finish Baking: Bake for an additional 25-30 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C). For more tender results, cook chicken thighs to 175-180°F since their fat content allows this without drying out.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken thighs rest for 5 minutes before serving. This helps juices redistribute, ensuring juicy, flavorful meat.
Notes
- You can use regular brown sugar or a sugar substitute like Swerve for a lower-carb option.
- Make sure to monitor the chicken temperature with a meat thermometer for safe cooking and optimal tenderness.
- Feel free to add other vegetables like carrots or Brussels sprouts if desired, but adjust cooking time accordingly.
- Leftovers keep well refrigerated for up to 3-4 days and reheat nicely in the oven or microwave.
- This recipe is naturally gluten-free, but double-check seasoning ingredients if you have strict dietary needs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner/Main Dish
- Method: Baking
- Cuisine: American
