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Garlic Butter Chicken Thighs with Corn and Potatoes (Sheet Pan)

Garlic butter chicken thighs with corn and potatoes is a one-pan sheet pan dinner that roasts juicy chicken with crispy skin alongside tender baby Yukon Gold potatoes and sweet corn. You’ll coat everything in a garlic-butter seasoning blend for caramelized, fork-tender vegetables and a golden, crisp finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 6 bone-in, skin-on chicken thighs
  • 1.5 lb baby Yukon Gold potatoes Halved
  • 3 ears corn Cut into thirds
Garlic butter coating
  • 4 tbsp unsalted butter Melted
  • 4 cloves garlic Minced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh parsley
  • 1 lemon wedges For serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
  2. Whisk together the melted butter, garlic, olive oil, smoked paprika, onion powder, Italian seasoning, salt, black pepper, and lemon zest.
Assemble on the sheet pan
  1. Place the chicken thighs, baby potatoes, and corn on the prepared sheet pan.
  2. Brush and toss everything with the garlic butter mixture until evenly coated.
  3. Arrange the chicken skin-side up, leaving space around each piece so the vegetables roast evenly.
Roast
  1. Bake at 425°F for 40–45 minutes, stirring the potatoes and corn halfway through.
  2. Continue baking until the chicken reaches 165°F, the skin is golden and crisp, and the potatoes are fork-tender.
Finish and serve
  1. Broil for 2–3 minutes, if desired, to crisp the chicken skin further and lightly caramelize the vegetables.
  2. Sprinkle with fresh parsley and serve immediately with lemon wedges.

Notes

For maximum crispness, don’t overcrowd the sheet pan—leave space so the skin can brown and the potatoes can roast instead of steam. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 400°F oven until hot. Freezing is not recommended for the crispiest skin. If you want a lighter option, use reduced-fat butter (or half butter, half olive oil) while keeping the same spices and lemon zest.