Sheet Pan Chicken Thighs with Green Beans and 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 & potatoes!
Servings 4
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
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.