Description
Simple Sheet Pan Chicken, Potatoes, and Green Beans is an easy one-pan family dinner featuring juicy herb-seasoned chicken thighs, golden baby potatoes, tender green beans, garlic, smoked paprika, and fresh lemon.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil, divided
- 1½ teaspoons garlic powder, plus ½ teaspoon for potatoes
- 1 teaspoon smoked paprika
- 1½ teaspoons dried thyme, divided
- ¾ teaspoon salt, divided, plus a pinch for green beans
- ¾ teaspoon freshly ground black pepper, divided, plus a pinch for green beans
- 1½ pounds baby potatoes, halved
- 2 cups fresh green beans, trimmed
- 1 lemon, half sliced and half reserved for squeezing
- 2 tablespoons freshly chopped parsley, optional
- 2 tablespoons grated Parmesan, optional
Instructions
1. Preheat the oven to 425°F (220°C). Lightly grease a large rimmed sheet pan or line it with parchment paper.
2. Pat the chicken thighs thoroughly dry. Coat them with 1 tablespoon olive oil, 1½ teaspoons garlic powder, smoked paprika, 1 teaspoon thyme, ½ teaspoon salt, and ½ teaspoon black pepper.
3. Toss the halved baby potatoes with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon thyme, ¼ teaspoon salt, and ¼ teaspoon black pepper. Arrange them cut-side down on the sheet pan.
4. Roast the potatoes for 10 to 15 minutes to give them a head start.
5. Remove the pan from the oven. Arrange the seasoned chicken thighs skin-side up among the potatoes. Roast for another 15 minutes.
6. Meanwhile, toss the trimmed green beans with the remaining 1 tablespoon olive oil and a pinch each of salt and black pepper.
7. Add the green beans and lemon slices around the chicken and potatoes. Roast for another 10 to 15 minutes.
8. Check the thickest part of each chicken thigh with an instant-read thermometer without touching the bone. The chicken must reach at least 165°F (74°C).
9. For crispier skin, broil for 1 to 2 minutes while watching closely. Sprinkle Parmesan over the potatoes before broiling if desired.
10. Rest the chicken for 5 minutes. Squeeze fresh lemon juice over the vegetables, garnish with parsley, and serve warm.
Notes
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Give the potatoes a 10 to 15 minute head start for tender centers and golden edges.
- Pat the chicken skin dry before seasoning to encourage better browning.
- Avoid overcrowding the sheet pan. Use two pans when doubling the recipe.
- Fresh green beans provide the best roasted texture.
- Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat leftovers at 350°F (175°C) for the best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan / Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 30 g