Amazing Sheet Pan Crispy Garlic Chicken 8 Servings

Sheet Pan Crispy Garlic Chicken is about to become your absolute weeknight hero, trust me! Hi everyone, I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that actually make everyday cooking easier and way more joyful. I’ve spent years perfecting roast chicken—from tiny Cornish hens to big holiday birds—and I know what makes that skin shatter just right.

This recipe delivers that restaurant-quality crispy skin and juicy meat, but here’s the best part: it all cooks on one sheet pan. We’re talking maximum flavor payoff with minimal cleanup. Seriously, if you’re tired of juggling pots and pans after a long day, this is your answer. You get perfectly roasted potatoes and tender Brussels sprouts mingling with that incredible garlic butter. Get ready for a dinner that tastes like you spent hours on it, but only took about an hour total!

Essential Components for Sheet Pan Crispy Garlic Chicken

When you’re aiming for that perfect crunch on the skin, every single ingredient matters. For this Sheet Pan Crispy Garlic Chicken, we aren’t skimping on flavor or texture boosters. We need good quality chicken, fresh veggies that hold up well to high heat, and the star of the show—that rich, savory garlic butter.

Don’t try to substitute the skin-on, bone-in thighs here; that skin is what gets crispy, and the bone keeps the meat juicy! Also, remember that the potatoes and sprouts need a little prep work so everything finishes cooking at the same time. I’ve broken down exactly what you need below so you can check your pantry before you start.

Chicken and Vegetable Foundation

For the main event, we’re using eight bone-in, skin-on chicken thighs. Make sure you have about a pound and a half of baby potatoes—halve those guys so they roast evenly. The Brussels sprouts should be trimmed and halved too; if they are huge, cut them into quarters so they don’t burn before the chicken is done. These foundation ingredients need a light toss in olive oil and seasoning right at the start.

The Flavor Infusion: Garlic Butter Mixture

This butter is what makes this recipe sing! You absolutely need four tablespoons of unsalted butter, melted down so it mixes smoothly. The star here is the garlic—you need six cloves, and I mean truly minced, not just roughly chopped. That fresh garlic mixes with parsley and a little extra seasoning. Trust me, using fresh parsley makes a huge difference in the aroma when this comes out of the oven!

Equipment Needed for Sheet Pan Crispy Garlic Chicken Success

You don’t need a ton of fancy gadgets for this meal, which is part of why I love it so much! The most critical piece of equipment is your baking sheet. You absolutely need a large, rimmed baking sheet. I use the biggest one I own because crowding the pan steams the ingredients instead of roasting them, and we want crispiness, right?

• Large rimmed baking sheet (do not use a standard cookie sheet)
• Parchment paper or aluminum foil for easy cleanup
• Small bowl for mixing the garlic butter
• Whisk or fork
• Measuring spoons and cups
• Meat thermometer (essential for safety!)

Lining that sheet pan is non-negotiable for me. It saves scrubbing off caramelized potato bits later. If you skip the liner, be prepared to soak your pan!

Step-by-Step Guide to Sheet Pan Crispy Garlic Chicken

This is where the magic happens! Follow these steps closely, and you’ll have the most amazing Sheet Pan Crispy Garlic Chicken without dirtying a ton of dishes. We have to stagger the cooking times since the dense potatoes need a head start before the chicken joins the party.

Preparation and Initial Potato Roast

First things first: get that oven hot! Preheat your oven immediately to 425°F. Line that large rimmed baking sheet with parchment paper or foil—this is your cleanup insurance. Next, grab your chicken thighs. This step is crucial if you want that crispy skin: pat every single piece bone-dry with paper towels. Seriously, moisture is the enemy of crispiness!

Once they are dry, drizzle the thighs with two tablespoons of olive oil and rub in the seasoning: one teaspoon salt, half a teaspoon pepper, paprika, and garlic powder. Set those aside. Now, turn to the potatoes. Toss the halved baby potatoes with two tablespoons of olive oil, half a teaspoon salt, pepper, and the dried rosemary. Spread those out in a single layer across the prepared pan. They need to roast alone first for 15 minutes. This jump start ensures they are tender when the chicken is done.

Creating the Garlic Butter and Assembling the Pan

While those potatoes are getting happy in the oven, whip up the garlic butter. In a small bowl, whisk together the melted butter, all that minced garlic, chopped fresh parsley, the extra half teaspoon of salt, and pepper. It should look fragrant and slightly chunky from the garlic.

After the potatoes have baked for 15 minutes, pull the pan out carefully. Now, arrange your seasoned chicken thighs skin-side up right among the potatoes. Make sure there’s some space around each piece; don’t let them touch! Then, tuck the trimmed and halved Brussels sprouts around the edges. Take half of your beautiful garlic butter mixture and brush it generously over the chicken skin, letting a little drip onto the vegetables.

Roasting, Checking Temperature, and Finishing Touches

Slide the completed pan back into the 425°F oven. Let everything roast for 25 to 30 minutes. You must check the internal temperature of the thickest part of the chicken thigh—it needs to hit 165°F. If you’re using a thermometer, this guarantees safety and juiciness!

If you want that absolute, shatteringly crisp skin, you can risk the broiler! Turn the oven to high broil for just 2 to 3 minutes. Warning: You must stand right there and watch it constantly! It goes from golden brown to burned black in seconds. Once it’s perfect, pull the pan out. Brush the remaining garlic butter all over the chicken and the vegetables—this adds a final burst of flavor. Finally, and this is important: let the whole sheet pan rest on the counter for 5 minutes before you serve it. That resting time lets the juices settle back into the chicken meat.

Tips for Achieving Perfect Sheet Pan Crispy Garlic Chicken

I’ve learned a few things over the years making chicken dinners that I just have to share. Getting that perfect texture on the Sheet Pan Crispy Garlic Chicken isn’t luck; it’s technique! These tips, born from many weeknight dinners, will make sure your results are consistent every single time you make this.

Maximizing Chicken Skin Crispness

If you take away only one thing from this whole recipe, let it be this: dry the skin! I mean really dry it. Use paper towels until you feel like you’re wasting paper. Any surface moisture turns to steam in the oven, and steam makes skin soft and rubbery. When you pat it dry and then apply the seasoning and butter, you create the perfect environment for that skin to transform into a beautiful, crackly shell.

Ensuring Even Cooking

Remember how we gave the potatoes a 15-minute head start? That’s your insurance policy against undercooked potatoes or overcooked chicken. If you put everything in at once, the chicken will be done, and the potatoes will still be hard in the middle. Also, please use that meat thermometer! Chicken thighs look done on the outside, but you need that 165°F reading deep inside to know for sure. Don’t guess, measure!

Tips for Achieving Perfect Sheet Pan Crispy Garlic Chicken

I’ve learned a few things over the years making chicken dinners that I just have to share. Getting that perfect texture on the Sheet Pan Crispy Garlic Chicken isn’t luck; it’s technique! These tips, born from many weeknight dinners, will make sure your results are consistent every single time you make this.

Maximizing Chicken Skin Crispness

If you take away only one thing from this whole recipe, let it be this: dry the skin! I mean really dry it. Use paper towels until you feel like you’re wasting paper. Any surface moisture turns to steam in the oven, and steam makes skin soft and rubbery. When you pat it dry and then apply the seasoning and butter, you create the perfect environment for that skin to transform into a beautiful, crackly shell.

Ensuring Even Cooking

Remember how we gave the potatoes a 15-minute head start? That’s your insurance policy against undercooked potatoes or overcooked chicken. If you put everything in at once, the chicken will be done, and the potatoes will still be hard in the middle. Also, please use that meat thermometer! Chicken thighs look done on the outside, but you need that 165°F reading deep inside to know for sure. Don’t guess, measure!

Storing and Reheating Your Sheet Pan Crispy Garlic Chicken

One of the best things about this recipe is how well the leftovers keep! Even the next day, that garlic flavor is still strong, and you can easily revive the chicken and veggies. Since everything cooks on one pan, we have to be a little careful about reheating the chicken so it doesn’t dry out, but it’s totally manageable. This is truly a great meal to double if you want lunch ready for the next few days! If you enjoy easy weeknight meals, you might also like my recipe for easy soy garlic chicken thighs.

Storage Guidelines

Once the chicken has cooled completely—and I mean completely—you need to get it into an airtight container. Don’t leave it sitting on the counter for too long; remember food safety!

• Transfer cooled chicken and vegetables to a sturdy, airtight container.
• You can store leftovers safely in the refrigerator for up to four days.
• If you want to keep the skin texture slightly better, you can separate the chicken from the potatoes and sprouts, but honestly, mixing them works fine for quick reheating.

When you reheat, avoid the microwave if you can, as it tends to steam the skin right back into rubber. I prefer a quick blast in a 350°F oven until it’s warmed through, or even better, use an air fryer for a few minutes to bring back some crispness!

Frequently Asked Questions About Sheet Pan Crispy Garlic Chicken

I get so many questions about this recipe because everyone wants that perfect crispy skin! It’s simple, but the details really matter. Here are the most common things folks ask when they are planning their first batch of Sheet Pan Crispy Garlic Chicken. You can find more inspiration for your next dinner by checking out my Pinterest page.

Can I use chicken breasts instead of thighs for Sheet Pan Crispy Garlic Chicken?

You absolutely can, but you have to adjust your timing because breasts are leaner and cook faster. If you use boneless, skinless breasts, just nestle them in with the potatoes for the last 15-20 minutes of cooking. If you use bone-in breasts, give them about a 10-minute head start before adding the veggies, but always check that internal temperature—165°F is the magic number!

What vegetables work well with this recipe?

The Brussels sprouts and potatoes are fantastic because they roast up beautifully alongside the chicken, but feel free to swap things out! Carrots, cut into chunks, work wonderfully if you give them a 10-minute head start with the potatoes. Bell peppers and zucchini are great too, but add those in during the last 15 minutes of the chicken’s cooking time, otherwise, they get too mushy.

Why is patting the chicken dry so important?

Honestly, this is the number one secret to getting the crispy skin promised in the name! If the skin is wet when it goes into the oven, the heat has to work to evaporate that water first. That process steams the skin instead of searing it. Patting it bone-dry ensures the heat immediately starts crisping up that skin while the inside stays juicy! For another great chicken thigh recipe, check out my guide on crispy baked chicken thighs.

Sharing Your Sheet Pan Crispy Garlic Chicken Experience

I really hope this recipe makes your busy weeknights a little brighter and tastier! Once you try this Sheet Pan Crispy Garlic Chicken, I want to know what you think. Did you get that skin perfectly crisp? Did your family love the easy cleanup? If you are looking for more one-pan wonders, you might enjoy my sheet pan chicken fajitas.

Please leave a rating and a comment below telling me how it went! If you snap a picture, tag me on social media—I absolutely love seeing your kitchen successes. Happy cooking! For more easy weeknight ideas, see my quick and easy recipes.

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