Sheet Pan Chicken with Potatoes and Green Beans

This easy-as-can-be Sheet Pan Chicken Thighs with Potatoes and Green Beans has become a favorite in many of your homes over the past two years.

This is such an easy dinner recipe and my family continues to make it at least once a month. It only takes about 5 minutes of effort to toss the chicken, potatoes, and green beans in a simple lemon and herb vinaigrette before roasting until tender and crisp.

Sheet Pan Chicken Thighs and Potatoes

Whoever invented the sheet pan really should be given a medal. I use my half-size sheet pans at least once, if not multiple times a day. Sheet pan dinners are one of my favorite ways to use them.

All other baked chicken aside, this recipe for sheet pan chicken thighs and potatoes is probably going to remain my favorite for a long time.

It takes less than 5 minutes to pull this entire chicken dinner together and get it into the oven. Just scatter the chicken, green beans, and potatoes across the baking sheet. Drizzle with the lemon vinaigrette and bake until done.

The chicken will be crispy, the potatoes with be tender, and the green beans will be cooked to perfection every single time. Every bite will be flavorful and this whole meal is certain to make you smile.

Sheet Pan Chicken Thighs

While it’s cooking, you’re free to walk away from the kitchen. Your house will smell amazing and everyone will think you spent your day working hard in the kitchen.

The baked chicken in this dinner turns out wonderfully juicy with crisp skin every single time. My whole family wanders into the kitchen and sneaks these green beans straight off the pan almost as soon as it’s out of the oven.

Chicken with Green Beans and Potatoes

1. Preheat the oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet.
2. Stir the olive oil, lemon juice, and garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated. Leave the chicken skin-side up.
3. Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled.

If you have Italian Seasoning Mix in your pantry, you can substitute 1 tablespoon of the seasoning mix for the herbs marked with an *.

If extra crispy green beans aren’t your thing, you can place the coated beans in a bowl and wait to add them for the last 15 minutes of the cooking time. Just spread them around the pan over the potatoes.

The ease of baked chicken is something that I don’t take for granted. When I was learning to cook, I must have looked up “how long to bake chicken” at least a hundred times. No joke. I finally wrote the average cooking times on the inside of my recipe notebook.

It was never as simple as just popping it in the oven and walking away, until now. There are so many great baked chicken recipes that I rely on now for weeknight meals.

For a few more great baked chicken recipes, try Crunchy Baked Chicken with a hint of heat and plenty of crunch from a surprising ingredient.

Sticky Asian Chicken is an easy 4-ingredient recipe that is going to rock your weeknights, and last but not least, this Oven Baked Crispy Chicken is a 2-minute prep recipe that everyone loves.

Six years ago, my first cookbook, The Weeknight Dinner Cookbook, was released and I still love these recipes every bit as much as I did the day I submitted the manuscript.

This is one of our favorite recipes from this cookbook and I’m so very happy to see you all enjoying it as well. Hearing how much you love these recipes is one of my favorite things.

The fact that my boys have nearly cooked their way through the book now all by themselves makes me grin every time I see them in the kitchen.

Sharing my love of food and cooking for others are two of my favorite things. My hope is that this book has brought you more joy in the kitchen and many happy meals shared with family and friends.

Print

Sheet Pan Chicken Thighs with Potatoes and Green Beans

It takes less than 5 minutes to pull this entire chicken dinner together and get it into the oven. Just scatter the chicken, green beans, and potatoes across the baking sheet. Drizzle with the lemon vinaigrette and bake until done.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 5 servings

Calories 507kcal

Ingredients

• 5 small bone-in chicken thighs approximately 2 pounds
• 1 pound small red potatoes halved
• 1 pound fresh green beans
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic minced
• 1½ teaspoons kosher salt
• 1 teaspoon dried basil *
• 1 teaspoon dried oregano *
• 1 teaspoon dried thyme *
• 1 teaspoon freshly ground black pepper

Instructions

• Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet. 
• Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
• Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled. Enjoy!

Notes

If you have an Italian seasoning spice blend in your pantry, you can substitute 1 tablespoon of the seasoning blend for the herbs marked with an *.

If your potatoes are bigger than about 1-inch in size, you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.

This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.

Nutrition

Calories: 507kcal | Carbohydrates: 21g | Protein: 27g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 831mg | Potassium: 900mg | Fiber: 4g | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 19.2mg | Calcium: 65mg | Iron: 3.1mg

{originally published 8/16/16 – recipe notes and photos updated 9/22/22}

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