Sheet Pan Chicken Thighs with Green Beans & Potatoes
Classic for a reason: Sheet Pan Chicken Thighs with Green Beans & Potatoes is an easy all-in-one sheet pan dinner idea! Affordable & simple; simply classic.
Since I've kind of been on a green beans kick lately (and, since I picked up clearance chicken and veggies this week): Let's update a very old recipe, the ever-classic Sheet Pan Chicken Thighs with Green Beans & Potatoes. This one is an easy weeknight recipe that everyone should have in their meal planning arsenal, because bone-in chicken thighs are quite affordable, and built-in sides are quite awesome. Here it is again, with clearer photos and instructions than back in its earlier 2017 iteration!
Yes, everyone and their brother makes a chicken, green beans, and potatoes recipe, but this combination is timeless for a reason. Change up the flavors by changing up the seasonings and/or the cooking methods, and enjoy your chicken and veggies in endless combination. Here's one way I've been cooking mine up on a sheet pan lately, which is just filled with garlic & rosemary goodness.
(This time I used the end of a bag of yellow potatoes, although red potatoes also go quite nicely with chicken & green beans, and russets would work fine as well.)
Sheet Pan Chicken Thighs with Green Beans and Potatoes
Ingredients
12-16 oz fresh green beans, trimmed
1 lb potatoes, roughly chopped
3 Tbsp olive oil
1-1.5 Tbsp fresh lemon juice (half a small lemon)
1 Tbsp minced garlic (about 6 small cloves)
1.5 tsp seasoned salt
1.5 tsp Italian seasoning
1 teaspoon rosemary
Black pepper, to taste
2 lbs bone-in chicken thighs (4-5 thighs)
Directions
Preheat oven to 425 degrees. Wash and trim the green beans, clean and chop the potatoes, and spray a rimmed baking pan with cooking spray.
Spread the potatoes and green beans out on the prepared baking sheet.
Mix olive oil, lemon juice, garlic, seasoned salt, Italian seasoning, rosemary, and black pepper in a small bowl.
Drizzle a little over half of the olive oil mixture over the veggies. Stir to coat, then spread veggies out evenly in a single layer on the baking pan.
Trim the chicken thighs, then arrange them on top of the veggies, skin-side up. Brush the chicken with the remaining olive oil mixture.
Roast at 425 degrees for 40 minutes, or until thighs reach 165 degrees internal temperature.
Halfway through that cooking time, stir the veggies and nestle the thighs down directly onto the sheet pan, spreading the potatoes and green beans back out in a single layer around the chicken.
Serve the roasted chicken thighs with green beans and potatoes on the side, for an easy one pan dinner.
Note: If you don't have thighs handy you can also substitute other bone-in chicken parts, although you may need to adjust the cooking time. When you stir the veggies halfway through, they should have cooked down enough to allow you to nestle the chicken straight onto the pan to finish roasting.
Great for meal prep -- just divide into four lunches!
Sheet pan chicken thighs are also great as leftovers, of course! So good, so easy, so affordable, and such a quick and easy lunch to enjoy all week. There's nothing better than an all-in-one recipe where you don't even have to worry about figuring out side dishes (although this chicken does go really nicely with a light green salad or some fruit).
Garlicky good, juicy, and brightened up just a bit with that pop of lemon juice, sheet pan chicken thighs are naturally gluten free and dairy free.
Sheet Pan Chicken Thighs with Green Beans & Potatoes, printable recipe
Sheet Pan Chicken Thighs with Green Beans and Potatoes
Equipment
Ingredients
- 12-16 oz fresh green beans trimmed
- 1 lb potatoes roughly chopped
- 3 tablespoon olive oil
- 1-1.5 tablespoon fresh lemon juice half a small lemon
- 1 tablespoon minced garlic about 6 small cloves
- 1.5 teaspoon seasoned salt
- 1.5 teaspoon Italian seasoning
- 1 teaspoon rosemary
- Black pepper to taste
- 2 lbs bone-in chicken thighs 4-5 thighs
Instructions
- Preheat oven to 425 degrees. Wash and trim the green beans, clean and chop the potatoes, and spray a rimmed baking pan with cooking spray.
- Spread the potatoes and green beans out on the prepared baking sheet.
- Mix olive oil, lemon juice, garlic, seasoned salt, Italian seasoning, rosemary, and black pepper in a small bowl.
- Drizzle a little over half of the olive oil mixture over the veggies. Stir to coat, then spread veggies out evenly in a single layer on the baking pan.
- Trim the chicken thighs, then arrange them on top of the veggies, skin-side up. Brush the chicken with the remaining olive oil mixture.
- Roast at 425 degrees for 40 minutes, or until thighs reach 165 degrees internal temperature.
- Halfway through that cooking time, stir the veggies and nestle the thighs down directly onto the sheet pan, spreading the potatoes and green beans back out in a single layer around the chicken.
- Serve the roasted chicken thighs with green beans and potatoes on the side, for an easy one pan dinner.
Notes
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I love sheet pan meals like this! Can't wait to try it.
I made the chicken with green beans and potatoes tonight. Delicious! The only thing I changed was I lined the pan with parchment paper to avoid spraying the pan. Less calories and easy clean up. I have to remember to use parchment more often in cooking as I usually associate it with baking desserts.
Good idea! Glad you enjoyed the chicken. 🙂
OMG that looks yummy! I'm on a 9 day detox right now. But I'm looking forward to making your recipe next week.
I love these sheet pan meals as well! I do like using parchment paper, too, rather than spray, but sometimes I forget.
I was wondering if there are suggestions here about how to store organic produce. I bought a nice red bell pepper the other day, and I often just use a small amount of the pepper at a time, and then wrap it in cling wrap to keep it fresh and protected in the crisper. But this is an organic pepper, and wrapping it in plastic seemed like "it defeats its own purpose," if you know what I mean. Any suggestions for storing organic produce, but not in plastic?
I just saw an ad for these silicone food huggers on Facebook, lol -- haven't tried them myself but something like this might do the trick?
http://amzn.to/2kSrN5o
Interesting---I hadn't seen those before. I like the other uses they show too, to seal cans and bottles, if it works!
I did see "beeswax wraps" on Might Nest, but some people complained of the scent of the beeswax on their food? (Could be a cottage industry for MashupDad and his bees!) So far, I have left the pepper unwrapped in the crisper, and it seems to be okay. The benefit is that peppers sometimes get slimy in plastic wrap if I don't use them fast enough, and that is not happening yet, leaving it unwrapped.
I also made this tonight - really, really good! The seasoning combo was excellent on the veggies. My kids, who usually balk at recipes with rosemary, had seconds. Thanks so much for posting!
Awesome! So glad they liked it 🙂
Usually when I love a recipe, i like to pin it. Most pictures have a Pin option for easy pinning, but I don't see that on yours and I'd love to save it so I can make it again and share it. Am I missing something?
Glad you enjoyed it! It looks like when I did an update recently it broke something, so I just reinstalled the pin option and you should now see the easy pin button. Thanks for letting me know.
Yes! Thank you so much! I can’t wait to make this (and your tomato soup with hummus) again!