Sheet Pan Chicken with Potatoes and Green Beans

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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.

chicken with green beans and potatoes on pottery plate

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.

chicken potatoes and green beans

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

Perfect Pan-Fried Chicken Thighs

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Juicy, tender pan-fried chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience.

The hardest part of this recipe is waiting while they slowly cook on the stove-top. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait!

Perfect Pan-Fried Chicken Thighs recipe by Barefeet In The Kitchen

Pan Fried Chicken Thighs

These pan-fried chicken thighs have become a staple in my house over the past few years. I made this chicken at least once a week for the first couple of months and I still make it at least once a month. The chicken turns out perfectly every single time.

My kids now ask for the “crispy skin chicken” every time they see me purchasing chicken. This pan-cooked chicken has been a kid and adult favorite for over ten years now.

Can you fry chicken in olive oil?

Short answer? YES! I’ve been asked so many times, I finally made a note in the recipe card. I used to use refined (unscented) coconut oil to pan-fry chicken because it had a slightly higher smoking point, but I’ve been using olive oil for years now without any issues at all.

You’re not cooking at a high temp and you aren’t deep frying the chicken either. This is a shallow pan fry method that requires just a tablespoon of oil. You’ll be just fine with olive oil in this case.

After cooking chicken this way for a couple of years, I decided to play with an oven method for achieving the same crispy chicken thighs. I’m thrilled to tell you that this Oven Baked Crispy Chicken is pretty amazing too.

My first choice for crispy chicken thighs is the pan-fried method, but a very close second (and perfect for the busiest of days) is the crispy chicken made in the oven. I’m so happy to have two great methods now for cooking perfectly crispy chicken.

pan fried chicken in skillet

Irresistible Mandarin Broccoli Salad is a terrific side dish with both chicken recipes, as is this Creamy Pasta Salad or this Panera Mac and Cheese.

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CrockPot Chicken Fajitas

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Spicy strips of chicken, bell peppers, and onion are cooked together in this oh-so-easy crock-pot recipe for Chicken Fajitas. Crockpot Chicken Fajitas are a meal that you can start in the afternoon and they’ll be ready by the time everyone is hungry in the evening.

Slow Cooked Chicken Fajitas - get the recipe at barefeetinthekitchen.com

Most of you have gathered by now that my family is a big fan of Mexican-inspired meals. We use Mexican spices constantly and eat some version of southwest Tex-Mex or Mexican food a few times a week.

Very much like the Slow Cooked Chili Steak Fajitas I posted last year, these fajitas are full of heat and packed with that southwestern flavor I crave. The liquids in the base of the crock-pot form a fantastic sauce by the end of the cooking time.

I also love how pleasing the orange, green and red bell-peppers look when cooked and served in the chicken. This is one of those easy recipes that takes very little effort but looks as good as it tastes.

I’ve made these Chicken Fajitas many times and served them wrapped in tortillas. They’re also delicious as Chicken Fajita Bowls served over rice. 

Crockpot Chicken Fajitas

The best part about Crockpot Chicken Fajitas is that they cook in just a couple of hours. I love a recipe that you can prep in the morning and enjoy the smell of all day long but sometimes my schedule just doesn’t allow me to prep that far in advance.

With this recipe, I just slice everything up, toss the meat with spices, onions, and jalapenos in the slow cooker, let it cook for a couple of hours, and add the peppers toward the end of the cooking process. It’s THAT easy to have perfect homemade fajitas for dinner.

Fajitas are traditionally made by grilling meat but I find I enjoy slow cooker chicken fajitas just as much. They also have the (huge) added benefit of not needing any of my attention at all when they cook!

I almost hesitate to call this a true “slow cooked” recipe because the chicken doesn’t take long at all to cook. The whole meal is ready to serve in just about two hours!

This is fabulous when hunger levels are high and patience levels are low or on those days when you had every intention of getting a slow cooker meal together in the morning but it just didn’t happen.

With Crockpot Chicken Fajitas, I can look like I planned everything in advance when in reality all I did was throw a bunch of ingredients in a crock-pot at 3 o’clock.

I like to serve these chicken fajitas on their own, wrapped in tortillas, or over rice. These fajitas have a lovely spicy kick to them.

{Slow-Cooker} Italian Red Wine Roast Beef

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This Italian Red Wine Roast Beef slowly cooks in the crock-pot creating an unforgettable dinner with almost no effort at all.

This smells absolutely fantastic as it slowly cooks through the day.

Slow Cooker Italian Red Wine Roast Beef

Crockpot Roast Beef

I could hardly wait to taste this pot roast the first time I made it and let me tell you, it did not disappoint. Seasoned with a light blend of Italian spices and then cooked in red wine, served with Baby Red Potatoes and Roasted Green Beans this roast is happily eaten by every member of the family.

I’ve been making this Red Wine Roast Beef for a few years now and it never fails to impress. This recipe was originally inspired by a recipe I found over at allrecipes.com. I’ve simplified it over time and the whole family enjoys it.

The aroma, while it cooks, is almost as amazing as the resulting meat. I could eat this roast beef every week all year long with no complaints.

Italian Roast Beef - in the crock-pot

Red Wine Roast Beef

What really makes this Italian roast beef recipe stand out is the red wine that it cooks in. I use a dry red like cabernet or a merlot to fill this roast with delicious flavor. (Not a big wine drinker? I buy these tiny bottles of wine and stash them in the pantry. I use one small bottle each time we make this roast recipe.)

The red wine gives this meat a whole extra dimension of taste. It tastes better than any roast beef I’ve had at a restaurant but is incredibly simple and easy to make. This is a standard dinner time main dish for us by now but we never ever get tired of eating it.

I first made this pot roast with red wine by baking it in the oven. The meat was perfectly tender and fell apart on the fork easily. I had a feeling the recipe would work well in the slow-cooker, too and I was right.

Memphis Style Dry Ribs (in the oven or on the grill)

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Tender, caramelized meat that clings to the bone and requires just a gentle tug to pull it off makes for the perfect grilled spare rib. Mixing up an easy and flavorful dry rub for ribs makes them even more delicious.

Memphis Dry Ribs

Dry Ribs

Would you believe that a week ago I had never cooked bone-in ribs?

I assumed that they would be more difficult and complicated than the country style boneless ribs I’ve always purchased. I was wrong. These were so easy; I made them twice just to make sure it would work the same.

Technically, I made three batches, because I mistakenly thought that I could get away with using the crockpot. Let’s just say they were not the same.

In all fairness, the ribs that started in the crockpot were edible and the flavor was great, but the texture was off and there was just no comparison to the grill or oven versions.

Memphis Dry Ribs

Memphis Style Dry Ribs

When I decided to tackle cooking ribs for the first time, I went straight to my personal grilling expert. Chris from Nibble Me This has been an expert in the grilling arena for a very long time now. He first tempted me with the Grilled Smokey Chicken and Bacon Cheeseburger.

Next, he convinced me to grill our steaks using the reverse sear method. I’ve used that method repeatedly and never looked back. (There is nothing else like it, I promise, even if the photos do desperately need to be updated.)

And for further proof that Chris’ recipes have never let us down, his Po’dunk Sauce is the ultimate dipping sauce for any potatoes in your life!

The grilling method here creates perfectly cooked ribs each and every time. I was also thrilled to find out that I

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