Sheet Pan Roasted Chicken and Potatoes

(Gluten Free, Paleo, Whole30)


Prep Time: 15 minutes

Cook Time: 45 minutes 

Yield: 6-8 servings



6 Chicken Thighs, bone in skin on

2 pounds Golden Potatoes

Sea Salt & Pepper



1 Lemon, juice and zest

¼ cup Avocado Oil

2 tbsp Noble Made Classic Poultry Seasoning



  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat. 
  2. Prepare chicken thighs by trimming off any excess fat and patting dry with a paper towel. Season both sides with salt and pepper. 
  3. Prepare the golden potatoes by washing and chopping into 2 inch cubes or large wedges depending on their size. 
  4. Make the marinade by adding lemon juice and zest to a small bowl along with the olive oil and Noble Made Classic Poultry Seasoning. Whisk until fully combined. 
  5. Pour half of the marinade in a bowl and toss with the potatoes until fully coated. 
  6. Place the seasoned chicken thighs on the prepared baking sheet skin side up, then place the seasoned potatoes around the chicken in a single layer.
  7. Brush the remaining marinade on top of the chicken thighs. 
  8. OPTIONAL: Add slices of lemon in between the chicken and potatoes for fresh lemon flavor. 
  9. Bake for 45 minutes or until chicken thighs reach an internal temperature of 165°F. If you like a crispy chicken skin, broil for 2-3 minutes until chicken skin is golden brown. Garnish with fresh parsley and serve with vegetables. 


This recipe was created by Valerie Skinner of Thyme and JOY.