Sheet Pan Chicken with Green Beans and Potatoes
Serves: 4
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Ingredients
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4 bone-in, skin-on chicken thighs (or breasts, if preferred)
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1 lb baby potatoes, halved (Yukon gold or red work great)
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12 oz green beans, trimmed
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3 tbsp olive oil
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3 cloves garlic, minced
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1 tsp paprika
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1 tsp dried thyme (or Italian seasoning)
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1 tsp salt
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½ tsp black pepper
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Juice of ½ lemon (optional, for brightness)
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Fresh parsley, chopped (for garnish, optional)
Instructions
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Preheat oven:
Set to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. -
Prepare the potatoes:
In a large bowl, toss the potatoes with 1 ½ tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and ½ tsp paprika.
Spread them evenly on the sheet pan and roast for 15 minutes (they need a head start). -
Prepare the chicken:
While potatoes cook, pat chicken dry and rub with 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, thyme, and minced garlic. -
Add chicken to pan:
After the potatoes have roasted for 15 minutes, remove the pan and push potatoes to the sides.
Place chicken pieces in the center. Roast another 20 minutes. -
Add green beans:
Toss green beans with remaining ½ tbsp olive oil, a pinch of salt and pepper, and a squeeze of lemon if you like.
Add them to the pan around the chicken and potatoes. Roast for 10–12 minutes, until green beans are crisp-tender and chicken reaches 165°F (74°C) internal temperature. -
Finish and serve:
Garnish with chopped parsley and an extra squeeze of lemon before serving.
Tips & Variations
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Add parmesan to the green beans in the last few minutes for extra flavor.
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Use sweet potatoes instead of regular ones for a different twist.
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Want a smoky kick? Add ½ tsp smoked paprika or chili flakes.
Would you like me to give you a marinade version of this recipe (where the chicken and veggies soak in flavor before roasting)?
