Always a family-favorite, simple Sheet Pan Roasemary Chicken Thighs with Potatoes should be a staple in anyone's arsenal. Be prepared to give your hands a good workout massaging flavorful herbs and oil into your chicken skin - promise it'll be worth it! Arrange your potatoes around your chicken and bake until everything is golden and crispy. Serve out of the oven and feel free to add another side - goes great with just about anything!
Place the chicken thighs onto a baking sheet and drizzle with 2 tbsp olive oil. Rub the oil into the chicken on all sides, coating evenly. Season the chicken on all sides with 1 tsp salt, 1 tsp garlic powder, 1 tsp pepper, and 1 tbsp rosemary. Evenly distribute the chicken over the sheet pan, then tuck a lemon slice under each piece of chicken.
Combine the diced potatoes with the remaining 1 tbsp olive oil and 1 tsp sea salt in a mixing bowl. Toss until evenly coated. Nestle the potatoes around the chicken in an even layer.
Transfer to the oven; bake 35-40 minutes, or until the internal temperature of the chicken reaches 165°F using an instant read thermometer and potatoes are cooked through. Remove the pan from the oven halfway through baking and stir the potatoes to ensure even roasting.
If the chicken finishes before the potatoes, remove chicken pieces from the sheet pan, tent with foil, then continue cooking potatoes an additional 5-10 minutes, or until tender.
For extra crispy skin, flip the oven to the broil setting and broil 3-5 minutes, or until the skin is crisped to your preference.