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Chicken and veggies on a sheet pan with a bowl of aioli in the center.
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Sheet Pan Roasted Chicken with Potatoes, Kale & Garlic Aioli

In this one pan dinner, chicken thighs are roasted in a screaming hot oven over a bed of baby potatoes, garlic and kale. The result is a mouthwatering meal that needs only thirty minutes in the oven, perfect for busy weeknights! The chicken turns brown and crispy, the potatoes soak up all the juices, and the kale transforms into a tender yet crispy replica of itself (it has been known to convert kale skeptics). I like to serve the chicken and vegetables with a quick garlic aioli for dipping (see the recipe below), but they’re also delicious with simply a squeeze of lemon.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: one pan chicken and veggies, sheet pan chicken and veggies, sheet pan chicken dinner
Servings: 4 people

Ingredients

  • 1 medium onion, diced
  • ½ pound Tuscan kale (about 1 small bunch), stems removed and discarded, leaves coarsely chopped
  • 1 ½ pounds baby potatoes, halved, OR 1½ pounds small red potatoes, quartered
  • 4 garlic cloves, peeled and lightly smashed
  • 1 tablespoon coarsely chopped fresh thyme, divided
  • 4 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon paprika
  • 1 teaspoon lemon zest
  • 1 lemon, cut into wedges, for serving
  • Garlic Aioli, for serving (optional) - see recipe below!

Instructions

  • Preheat the oven to 500˚F (260˚C) . Line a large baking sheet with aluminum foil.
  • In a large bowl, combine the onion, kale, potatoes, garlic and half of the thyme. Add 3 tablespoons of the olive oil and season well with salt and pepper. Toss well to coat. Transfer to the baking sheet and spread in an even layer.
  • In the same bowl (no need to clean) add the chicken thighs, the remaining thyme, the paprika and lemon zest. Add the remaining tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange the chicken, skin side up, on top of the vegetables.
  • Roast the chicken for 15 minutes. Transfer the chicken to a plate (it won’t be done yet) and gently stir the vegetables. Spread the veggies in an even layer and rearrange the chicken on top. Roast 10-15 minutes longer, or until the chicken juices run clear and the skin is golden brown. Let sit 5 minutes. Squeeze a wedge or two of fresh lemon juice over top.
  • Transfer the chicken to plates and spoon the vegetables alongside. If you'd like, serve with garlic aioli for dipping (YUM!).

Notes

Tips:
  • You’ll need a large rimmed baking sheet pan for this recipe (they typically measure about 13x18 inches). They’re the workhorses of my kitchen and can be used for everything from roasting meats and veggies to baking cookies. If you don't have a pan big enough, use two pans instead.
  • Lining the sheet pan with heavy duty aluminum foil not only prevents sticking, but it makes clean up a breeze. 
  • Feel free to swap out the chicken thighs for drumsticks. 
  • For a slightly smoky flavor, use smoked paprika instead of regular paprika. 
  • For another one pan dinner variation, try these Sheet Pan Chicken Thighs with Warm Panzanella Salad!