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Sheet Pan Italian Baked Chicken Thighs and Potatoes

This dinner makes for a super easy, healthy, and satisfying meal for a busy weeknight. The chicken thighs come out crispy on the outside and juicy on the inside. The potatoes are so flavorful and make this a delicious and filling meal. I like to serve it alongside salad for a simple green!



  • 1.5 lbs small yellow and red potatoes

  • 2 tbsp olive oil

  • 1 tbsp nutritional yeast

  • 1 tbsp Italian seasoning

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 tsp black pepper


  • 6-8 bone in skin on chicken thighs

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tbsp onion powder

  • 1 tbsp Italian seasoning

  • 1 tbsp sage

  • 1 tsp salt


  1. Preheat the oven to 425 degrees F.

  2. Place tinfoil over a large baking sheet and grease with cooking spray or oil.

  3. Slice the potatoes in halves or quarters depending on their size and place in a large bowl ( you want all the potatoes to be roughly the same size). Add olive oil and all sprinkle with all of the potato seasonings. Mix up and arrange in an even layer on the baking sheet.

  4. Place chicken thighs spread out on the same sheet, in between the potatoes, and drizzle with olive oil.

  5. In a small bowl, mix all of the chicken seasoning together and sprinkle over the chicken thighs.

  6. Bake in the oven for 45-50 minutes or until the chicken reaches an internal temperature of 165 degrees F, and enjoy!

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