Sheet Pan Chicken Thighs with Potatoes & Mushrooms

Simple classic comfort food, all on one pan: That’s what today’s Sheet Pan Chicken Thighs with Potatoes & Mushrooms is made of.

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One thing I love about fall? A built-in excuse to pull out the comfort food sheet pan recipes, of course! To wit: Sheet Pan Chicken Thighs with Potatoes & Mushrooms delivers both the cozy familiarity of comfort food and the convenience of a one pan meal.

Not only do bone-in thighs make for a nice alternative to a whole roast chicken, they also save you the time and mess of cutting up a hot, fresh-out-of-the-oven bird. Another bonus in using affordable chicken thighs to make your sheet pan dinners: Dark meat on the bone tends to stay juicier in the oven.

You might want to add a green veggie or side salad to round out a complete dinner and to provide some visual contrast, Or, enjoy your chicken, potatoes, & mushrooms as a meal in and of itself. (Sometimes, you just need simple!)

Sheet Pan Chicken Thighs with Potatoes & Mushrooms

Ingredients

5-6 bone-in, skin-on chicken thighs (about 4 lbs)
24 oz little potatoes, halved
8 oz white or baby bella mushrooms, halved
3 Tbsp olive oil
1 Tbsp minced garlic (about 6 cloves)
2 tsp rosemary, crushed slightly between your fingers
2 tsp Italian seasoning
2 tsp smoked paprika
2 tsp Kosher salt
Black pepper, to taste

Directions

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.

Trim the chicken. Halve the potatoes and mushrooms (cut any especially large ones in thirds), and place the chicken, potatoes, and mushrooms in a large bowl.

Combine the olive oil, garlic, and seasonings in a small bowl.

Pour the olive oil mixture over the chicken and potatoes, and toss until everything is well coated.

Arrange the chicken, potatoes, and mushrooms in a single layer on the prepared baking sheet.

Roast at 400 degrees for 40 minutes or until chicken is cooked to 160 degrees, stirring potatoes halfway through.

Broil for 2 minutes to crisp up the skin a bit more.

Note: Combining the chicken and veggies with the olive oil mixture is easiest if you use your hands, just be prepared to wash them well afterwards!

Chicken, it’s what’s for dinner

High School Guy couldn’t stop eating the oven-roasted potatoes here; the pan juices from the chicken add even more flavor to the creamy little potatoes, and halving them ensures that they cook through and brown. Broiling for the last couple of minutes also browns everything up beautifully.

This sheet pan chicken & potatoes recipe is naturally gluten free. Try it the next time you’re looking for simple comfort food — and, be prepared for the comforting scent of roasted chicken & potatoes to make your kitchen feel even more like home.

Sheet Pan Chicken Thighs with Potatoes & Mushrooms, printable recipe

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Sheet Pan Chicken Thighs with Potatoes & Mushrooms

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Simple classic comfort food, all on one pan: That’s what today’s Sheet Pan Chicken Thighs with Potatoes & Mushrooms is made of.

Course dinner

Cuisine Chicken

Keyword chicken, chicken thighs, gluten free, mushrooms, one pan meal, potatoes, sheet pan chicken, sheet pan dinner

Prep Time 18 minutes minutes

Cook Time 42 minutes minutes

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

• 5-6 bone-in, skin-on chicken thighs about 4 lbs
• 24 oz little potatoes halved
• 8 oz white or baby bella mushrooms halved
• 3 Tbsp olive oil
• 1 Tbsp minced garlic about 6 cloves
• 2 tsp rosemary crushed slightly between your fingers
• 2 tsp Italian seasoning
• 2 tsp smoked paprika
• 2 tsp Kosher salt
• Black pepper to taste

Instructions

• Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
• Trim the chicken. Halve the potatoes and mushrooms (cut any especially large ones in thirds), and place the chicken, potatoes, and mushrooms in a large bowl.
• Combine the olive oil, garlic, and seasonings in a small bowl.
• Pour the olive oil mixture over the chicken and potatoes, and toss until everything is well coated.
• Arrange the chicken, potatoes, and mushrooms in a single layer on the prepared baking sheet.
• Roast at 400 degrees for 40 minutes or until chicken is cooked to 160 degrees, stirring potatoes halfway through.
• Broil for 2 minutes to crisp up the skin a bit more.

Notes

Combining the chicken and veggies with the olive oil mixture is easiest if you use your hands, just be prepared to wash them well afterwards!

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Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!