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–+ servings
A white plate with sheet pan baked chicken on top of a bed of roasted red potatoes, and green beans.
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Sheet Pan Chicken with Potatoes and Green Beans

Sheet Pan Chicken with Potatoes and Green Beans is a whole meal on one cookie sheet!
Author: Nikki Lee
Servings: 6 servings
Prep Time 10 minutes
Cook Time 35 minutes
Marinade Time 15 minutes
Total Time 1 hour

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.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 23g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 911mg | Potassium: 950mg | Fiber: 4g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 3mg

Find it online:

www.soulfullymade.com/sheet-pan-chicken-with-potatoes-and-green-beans/