In our house we like crispy skin and meat that pulls away from the bone a bit, so we cook our chicken thighs (along with all the other delicious goodies on this sheet pan) about 40 minutes at 425 degrees F. The potatoes are perfectly cooked and the cherry tomatoes have given off most of their moisture and began to caramelize. But there is wiggle room here so if you find you want to go for a slightly shorter or longer time, or use a few less tomatoes, go for it. The garlic and thyme are optional, but be sure to keep the smoked paprika, which gives the potatoes a wonderfully smoky flavor.

We serve the chicken, potatoes and tomatoes over a salad of hearty greens, and since we each eat two thighs (usually), this only serves three in our household. With chicken thighs (which release fat as they cook), I think limiting the sheet pan to six thighs is best. And besides, you need the extra room for the veggies; you want everything to (more or less) be spread out in one layer.

I resisted the urge to use parchment paper (which I am very fond of) in developing this recipe, and I found I didn’t need it and clean-up was not bad. (Coating the sheet pan with a bit of oil first does the trick.) But if you want the very easiest clean up, cover the pan (all the way up over rims) in foil first and then lay down a sheet of parchment paper.

Susie Middleton

Serves 3 to 4

  • Extra-virgin olive oil (about 2 tablespoons)
  • 1/3 cup all-purpose flour
  • 1 ½ teaspoons smoked paprika
  • 1 tablespoon fresh thyme leaves (divided into 3 teaspoons)
  • 6 skin-on, bone-in chicken thighs (about 2 ½ pounds)
  • Kosher salt
  • Pepper
  • 12 ounces baby gold potatoes, cut in half
  • 12 ounces colorful cherry tomatoes, cut in half
  • 2 teaspoons minced fresh garlic

For serving:

  • Hearty greens or other salad ingredients

 

1. Heat oven to 425 degrees F. (Check your oven temperature with an oven thermometer. They are often off in one direction or another by 25 degrees.)

2. Rub a heavy-duty rimmed sheet pan (Tk x TK) with about 2 teaspoons oil.

3. Combine the flour, 1 teaspoon of the smoked paprika, and 1 teaspoon of the thyme leaves in a mixing bowl.

4. Season the chicken thighs with salt and pepper on both sides and dredge each one thoroughly in the flour mixture, shaking off excess. Arrange the chicken thighs evenly spaced apart on the sheet pan.

5. In a small bowl, toss the potato halves with 1 teaspoon of the thyme leaves, the remaining ½ teaspoon of smoked paprika, ½ teaspoon salt, and 2 to 3 teaspoons of extra-virgin olive oil (enough to coat them). Toss well and transfer to the sheet pan. Arrange the potatoes, cut-side down, around the chicken.

6. In another small bowl, toss the cherry tomatoes with the garlic, the remaining teaspoon of thyme, a pinch of salt, and about 2 teaspoons extra virgin olive oil. Transfer to the sheet pan, tipping the tomatoes out amongst the chicken and potatoes and tucking them into empty spots.

7. Roast the chicken and veggies for 40 minutes, or until the chicken is crisp and cooked through (at least 165 degrees) and the potatoes are tender. Serve warm with or over a hearty green salad.

Susie Middleton

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