Sheet Pan French Onion Chicken Thighs & Potatoes
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!These dump-and-bake recipes take 5 minutes to throw together, have minimal prep, and are my go-to when I want something quick. Simply toss the dish with ingredients in the oven, and forget about it until the timer dings. No stovetop, no stress—just simple, cozy meals that practically cook themselves while you chase your toddler or sneak in a moment of peace.This easy Sheet Pan French Onion Chicken Thighs & Potatoes recipe is the ultimate one-pan comfort food dinner! Bone-in, skin-on chicken thighs are roasted with tender baby potatoes and caramelized onions, then topped with melted Gruyère cheese and finished with a savory French onion sauce made with beef broth and Worcestershire sauce. With just 15 minutes of prep and minimal cleanup, this flavorful chicken thigh recipe is perfect for busy weeknights, Sunday dinners, and cozy family meals.
Equipment
- 1 Large rimmed sheet pan
- 1 small mixing bowl
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ lbs baby potatoes, halved
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil, divided
- 1 packet French onion soup mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons butter, melted
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded Gruyère, Swiss, or mozzarella cheese
- Fresh parsley, optional, for garnish
Instructions
- Preheat the oven to 425°F. Lightly grease a large rimmed sheet pan.
- Add the halved baby potatoes and sliced onion to the sheet pan. Toss with 1 tablespoon of olive oil and about half of the French onion soup mix.
- Pat the chicken thighs dry with paper towels. Rub them with the remaining tablespoon of olive oil, then season with the remaining French onion soup mix, garlic powder, and black pepper.
- Nestle the chicken thighs skin-side up among the potatoes and onions, keeping everything in a relatively even layer.
- In a small bowl, combine the melted butter, beef broth, and Worcestershire sauce. Pour the mixture around the chicken, being careful not to pour it directly over the chicken skin so it can crisp properly.
- Bake for 35–40 minutes, tossing the potatoes and onions halfway through, until the potatoes are tender and the chicken is cooked through.
- Sprinkle the shredded cheese over the chicken thighs. Return the pan to the oven and bake for another 5–10 minutes, until the cheese is melted and bubbly and the chicken reaches at least 165°F internally. For especially tender thighs, they can be cooked to around 175–185°F.
- Spoon some of the flavorful pan juices over the potatoes and garnish with fresh parsley, if desired. Serve hot.
For the most classic French onion flavor, Gruyère is the best choice. For a milder flavor and extra meltiness, mozzarella works well.