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Sheet-Pan Chicken with Potatoes and Green Beans is a whole meal on one baking sheet! This easy dinner recipe is perfect for busy families who crave delicious meals without the fuss. And there is no sacrifice of flavor here! Just a handful of pantry staples come together to produce delicious, tender chicken and perfectly roasted veggies.
Sheet pan meals are some of my favorite ways to get dinner done on those busy weeknights. They’re great for meal prep and make doing the dishes after dinner as easy as can be.
If you’re looking for more recipes with minimal dishes, check out my One-Pan Balsamic Chicken.
Ingredient Notes
Variations and Substitutions
- Mix Up Your Veggies: Don’t have green beans on hand? No problem—try swapping in asparagus, Brussels sprouts, baby carrots, or even zucchini! Most vegetables work well with this recipe, just avoid using salad greens.
- Potato Choices: While baby red potatoes are our top pick for this dish, feel free to use multi-color baby potatoes, fingerling potatoes, or Yukon golds for a different twist.
- Frozen Green Beans: Frozen-cut green beans are a great option here. No need to thaw them beforehand—they hold up nicely and won’t turn mushy. They may add a bit more liquid to the dish, but it actually enhances the flavors. If you prefer, drained canned green beans can also be used.
- Flavor Enhancers: Want to add a citrusy kick? Squeeze some lemon juice over the chicken and veggies before serving, or zest some lemon for a bright, fresh twist. For an extra savory touch, sprinkle with Parmesan cheese just before serving.
How to Make Easy Sheet Pan Chicken Thighs, Potatoes, and Green Beans Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Seasoning the chicken
Grab a small bowl and mix together 1 teaspoon of salt, garlic powder, smoked paprika, dried thyme, dried oregano, onion powder, and ½ teaspoon of cracked black pepper. Give it a good stir to make a flavorful seasoning blend.
Pat dry your chicken thighs with some paper towels.
Then, rub that tasty seasoning all over the chicken thighs, making sure to coat them really well. Pop them in the fridge for 15-30 minutes to let those flavors sink in.
Step 2 | Prepping potatoes
Preheat your oven to 400°F (about 200°C). While that’s heating up, grab a large bowl and toss in your halved baby red potatoes. Drizzle about 1 ½ tablespoons of olive oil over them, then season with ½ teaspoon of salt (or to your taste) and ¼ teaspoon of pepper. Mix everything together until the potatoes are nicely coated.
Step 3 | Getting it all on the sheet pan
Now, grab a baking sheet and arrange your seasoned chicken thighs and the potatoes (cut side down) on it. Slide it into the oven and let it bake for around 20 minutes.
While they’re baking, toss your green beans into that same bowl you used for the potatoes. Drizzle another ½ tablespoon of olive oil over the green beans and season them with the remaining salt and cracked black pepper. Give them a good mix to coat.
Step 4 | Finishing touches
After 20 minutes, take out the baking sheet. Flip the potatoes over and scatter those seasoned green beans around the chicken and potatoes on the sheet pan. Pop it all back into the oven and let it cook for another 15-20 minutes, or until the chicken reaches 165°F (about 75°C) inside and the veggies are nice and tender.
Step 5 | Time to serve!
Once everything’s beautifully roasted and golden, take the sheet pan out of the oven. Let the chicken and veggies rest for about 5 minutes before serving. This helps the flavors settle and the chicken stays juicy.
And there you have it! An easy, delicious dinner all on one pan. Perfect for an easy weeknight meal that the whole family will love. Enjoy!
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Recipe FAQs
If you want an easier clean-up, you can line the sheet pan with foil; however, it’s not necessary. The chicken and vegetables will roast better without lining the pan.
How do you keep sheet pan chicken from drying out?
Try “dry-poaching.” Simply cover the chicken breasts with parchment paper before popping them in the oven. This helps them retain their natural juices, ensuring they come out tender and full of flavor.
Think of it as the modern twist on one-pot meals, but this time, everything happens on a pan. It’s a total time-saver, makes cleanup a breeze, and you don’t need fancy gear or pricey ingredients. Just pick your favorite protein, toss in some veggies, add a bit of fat and seasoning, then roast it all at a high temp until it’s beautifully golden brown. Easy peasy!
Storage, Freezer, & Make Ahead Instructions
TO FREEZE: Sheet-pan chicken and green beans can be stored in an airtight container in the refrigerator for up to 3 days.
TO FREEZE: Place the cooled chicken and vegetables in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that the texture of the potatoes and green beans may change once they are thawed.
TO REHEAT: Preheat your oven to 350°F and bake for 10-15 minutes or until heated through, or microwave for 2-3 minutes until warm.
MAKE AHEAD: Prepare and season the chicken and vegetables ahead of time and store them in the refrigerator until ready to bake
What to Serve with Sheet Pan Chicken, Green Beans & Potatoes
This one-pan chicken dinner is a complete meal all by itself. If you’re in the mood for something extra, toss together a big green salad, like a classic Caesar Salad With Homemade Caesar Dressing or Kale Crunch Salad, a Chick-fil-A Copycat recipe.
You can also add another side of veggies for extra nutritional value. Try my Oven-Roasted Broccoli Recipe With Parmesan or sweet Air Fryer Corn Ribs.
More Easy Chicken Dinners
- Panko Crusted Oven Fried Chicken Drumsticks
- Oven Baked BBQ Chicken Drumsticks
- Alice Springs Chicken Recipe (Outback Copycat)
- Crock Pot Mississippi Chicken
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Sheet Pan Chicken with Potatoes and Green Beans
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt, divided
- 1 teaspoon cracked black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked or regular paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- 1 ½ pounds baby red potatoes, cut in half
- 2 tablespoons olive oil or avocado oil, divided
- 12 ounces green beans
Instructions
- Combine 1 teaspoon salt, garlic powder, smoked paprika, dried thyme, dried oregano, onion powder, and ½ teaspoon cracked black pepper in a small bowl. Mix well to create the seasoning blend.
- Pat the chicken thighs dry with paper towels. Rub the seasoning blend over the skin of the chicken thighs, making sure to coat them evenly. Refrigerate the seasoned chicken for 15-30 minutes to allow the flavors to penetrate.
- Preheat the oven to 400℉.
- In a large bowl, place the halved baby red potatoes. Drizzle 1 ½ tablespoons of olive oil over the potatoes and season with ½ teaspoon salt (or to taste) and ¼ teaspoon of pepper. Toss to combine, ensuring the potatoes are well-coated with oil and seasoning.
- Arrange the seasoned chicken thighs and the potatoes (cut side down) on a baking sheet and bake for 20 minutes.
- While the chicken and potatoes are baking, add the green beans to the same bowl used for the potatoes. Drizzle the remaining ½ tablespoon of olive oil over the green beans and season with the remaining ½ teaspoon salt and ¼ teaspoon cracked black pepper. Toss to combine.
- After 20 minutes, remove the baking sheet from the oven. Turn the potatoes over and arrange the seasoned green beans on the baking sheet around the chicken and potatoes.
- Return the baking sheet to the oven and continue cooking for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Remove the sheet pan from the oven and let the chicken and vegetables rest for 5 minutes before serving.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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