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Easy Oven Baked Chicken Thighs with Garlic and Herb Potatoes

This sheet pan dish is a lifesaver! You toss all your ingredients onto a sheet pan and bake it in the oven together with the same marinade. Its coated in rosemary, fresh lemon juice, garlic, and spices. It's delicious, healthy, and is made in 30 minutes.

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  • Baking Pan

  • Measuring Cup

  • Garlic Press (Optional)

  • Cutting Board

  • Knife

  • Spoon

  • Lemon Squeezer


  • 2 servings


  • 1 pound of boneless, skinless chicken thighs

  • 2 tablespoons avocado oil

  • 1 tablespoon dijon mustard

  • 1 tablespoon fresh finely chopped rosemary

  • 3 garlic cloves

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 pound of baby potatoes ( I love the petite medley)

  • 1 teaspoon smoked paprika

  • 1 lemon

Recipe Instructions:

  1. Pre-Heat Oven to 425F. Prep your baby potatoes and make your marinade.

  2. Cut baby potatoes into halves and add to baking sheet. Then, grab your chicken thighs and add them next your baby potatoes.

  3. Next, grab your fresh rosemary and gently remove the leaves (about 3 sprigs). Start chopping the leaves finely until they are roughly minced and equal 1 tablespoon.

  4. Grab your measuring cup and start adding marinade ingredients. Add avocado oil, dijon mustard, rosemary, pressed garlic cloves, salt, pepper, and juice of 1 lemon. Take spoon and stir all the ingredients until well combined.

  5. Add marinade to the chicken thighs and potatoes and mix together so seasoning and marinades are well combined.

  6. Last, top baby potatoes with 1 teaspoon of smoked paprika and mix again.

  7. Add baking sheet to oven to cook for 15 minutes. At 15 minutes, flips your chicken thighs and potatoes and then place back in the oven for 15 minutes.

  8. Serve and Enjoy!

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