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Sheet Pan Chicken Thighs with Green Beans and Red Potatoes

sheet pan chicken

Welcome to the February 5, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable. Up this week: Sheet Pan Chicken Thighs with Green Beans and Red Potatoes. This is an easy weeknight recipe that everyone should have in their meal planning arsenal: Chicken thighs go on sale all the time (my pack was $.79/lb this week, so under $3.00 for all of these), as do green beans (mine were $.75/lb this week), while red potatoes are pretty affordable all year round.

I know that everyone and their brother makes a chicken, green beans, and potatoes recipe, but just realized that I’ve never posted mine — so here’s what I’ve been doing lately. Note: This recipe makes two sheet pans worth of chicken with green beans & red potatoes because I like having leftovers in the fridge for lunch (and these family packs of chicken are just the right size for that). If you only want a single pan to wash or have a smaller pack of chicken to cook, simply halve the recipe and make it all on one pan.

Sheet Pan Chicken Thighs with Green Beans and Red Potatoes

Ingredients

1 lb fresh green beans
2 lbs red potatoes
12 cloves of garlic (about one head)
1/4 cup olive oil
2 Tbsp fresh lemon juice
2 tsp seasoned salt (preferably homemade!)
2 tsp Italian seasoning
2 tsp dried rosemary
About 3.5 lbs of chicken thighs (at least eight medium thighs; trim excess skin if necessary)
black pepper, to taste

Directions

Wash and trim green beans, wash and dice potatoes, peel garlic cloves, and spray two baking sheets with cooking spray. Spread potatoes, green beans, and garlic cloves evenly across the baking sheets.

Mix olive oil, lemon juice, seasoned salt, Italian seasoning, and rosemary in a small bowl. Drizzle half of the olive oil mixture over veggies and toss to coat. Arrange chicken thighs evenly on top of veggies and brush chicken with the remaining olive oil mixture, then top with black pepper to taste. Roast at 425 degrees for 40-50 minutes or until thighs reach 165 degrees internal temperature, switching racks and flipping pans around halfway through. Remove chicken to a separate plate, stir veggies, and let the chicken rest while you roast the green beans and potatoes for another 15-20 minutes, until potatoes are nicely browned and cooked through.

Serve chicken with green beans and potatoes on the side for an easy one pan (well, two pans!) dinner.

I ate this all week for lunch

Why make two whole pans of sheet pan chicken, green beans, and red potatoes? For the leftovers, of course! So good, so easy, so affordable, and such a quick and easy lunch to reheat. 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 goes really nicely with a light green salad or some fruit). If you don’t have thighs handy you can also substitute other chicken parts, although you may need to adjust the cooking time.

Sheet Pan chicken thighs are naturally gluten free and dairy free.

Sheet Pan Chicken Thighs with Green Beans and Red Potatoes, printable recipe

Sheet Pan Chicken Thighs with Green Beans and Red Potatoes

This is an easy weeknight recipe that everyone should have in their meal planning arsenal: Chicken thighs go on sale all the time,, as do green beans, while red potatoes are pretty affordable all year round.
Course dinner
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8

Ingredients

  • 1 lb fresh green beans
  • 2 lbs red potatoes
  • 12 cloves of garlic (about one head)
  • 1/4 cup olive oil
  • 2 Tbsp fresh lemon juice
  • 2 tsp seasoned salt
  • 2 tsp Italian seasoning
  • 2 tsp dried rosemary
  • About 3.5 lbs of chicken thighs (at least eight medium thighs; trim excess skin if necessary)
  • black pepper, to taste

Instructions

  • Wash and trim green beans, wash and dice potatoes, peel garlic cloves, and spray two baking sheets with cooking spray.
  • Spread potatoes, green beans, and garlic cloves evenly across the baking sheets.
  • Mix olive oil, lemon juice, seasoned salt, Italian seasoning, and rosemary in a small bowl.
  • Drizzle half of the olive oil mixture over veggies and toss to coat.
  • Arrange chicken thighs evenly on top of veggies and brush chicken with the remaining olive oil mixture, then top with black pepper to taste.
  • Roast at 425 degrees for 40-50 minutes or until thighs reach 165 degrees internal temperature, switching racks and flipping pans around halfway through.
  • Remove chicken to a separate plate, stir veggies, and let the chicken rest while you roast the green beans and potatoes for another 15-20 minutes, until potatoes are nicely browned and cooked through.
  • Serve chicken with green beans and potatoes on the side for an easy one pan (well, two pans!) dinner.

Notes

If you don’t have thighs handy you can also substitute other chicken parts, although you may need to adjust the cooking time. Sheet Pan chicken thighs are naturally gluten free and dairy free.

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Recipe Rating




Jennifer

Monday 20th of November 2017

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?

rachel

Monday 20th of November 2017

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.

Anne

Tuesday 7th of February 2017

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!

rachel

Tuesday 7th of February 2017

Awesome! So glad they liked it :)

jane

Tuesday 7th of February 2017

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?

rachel

Friday 10th of February 2017

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

MomMandy

Tuesday 7th of February 2017

OMG that looks yummy! I'm on a 9 day detox right now. But I'm looking forward to making your recipe next week.

Karen

Monday 6th of February 2017

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.

rachel

Monday 6th of February 2017

Good idea! Glad you enjoyed the chicken. :)

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