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Chicken Thigh & Potato Sheet Pan Dinner

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  • Author: Brittany Dixon


This simple and nutritious one sheet pan meal will feed the whole family (each with their own dipping sauce of choice if they need some encouragement) and clean up quickly.



8 bone-in, skin on chicken thighs

34 lbs of potatoes (any type, I use golden and sweet), diced

12 lbs of Brussels sprouts, halved or quartered depending on size (try to aim for same size as potato dices)

Olive oil

Garlic Powder

Salt and Pepper


Preheat oven to 400 degrees and line two large sheet pans with parchment paper.

Add diced potatoes to a large bowl. Add olive oil (3-4 Tbsp), garlic powder, salt and pepper. Mix to coat well and spread out into a single layer on sheet pans. Put into the oven and set timer for 20 minutes.

Add chopped Brussels sprouts to the bowl the potatoes were in. Season with olive oil, garlic powder, salt and pepper. Toss to coat.

Portion off some salt, pepper, and garlic powder into a small bowl to use while you season the chicken. Pat the chicken dry then lift up the skin and sprinkle on seasoning. Replace skin and sprinkle seasoning on top.

Wash the dishes while the potatoes finish their 20 minutes.

After 20 minutes, pull potatoes out of the oven and add Brussels sprouts. Mix well. Place seasoned chicken on top of potatoes and Brussels sprouts and return the sheet pans to the oven. Set timer for 40 minutes.

After 40 minutes, switch oven to broil for a crispier chicken skin. This will only take a minute or two so watch carefully.

Enjoy as is or serve with favorite dipping sauce- mustard based BBQ, ketchup, hot pepper vinegar, etc.