Introduction:
If you’re looking for a quick, flavorful, and hassle-free dinner, sheet pan meals are a perfect solution. This Sheet Pan Chicken with Roasted Potatoes and Green Beans is the ultimate comfort food that’s easy to prepare, healthy, and can be made in just one pan! With juicy chicken, crispy roasted potatoes, and perfectly cooked green beans, this meal is perfect for busy nights or when you want to serve something satisfying without a lot of cleanup. The best part? It’s a complete meal with protein, veggies, and starch all cooked together for convenience and amazing flavor.
Ingredients:
4 bone-in, skin-on chicken thighs (or breasts)
2 cups baby potatoes, halved or quartered
1 pound fresh green beans, trimmed
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Lemon wedges for serving (optional)
Instructions:
Step 1: Preheat the Oven and Prepare the Sheet Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray for easy cleanup.
Step 2: Prepare the Chicken
Pat the chicken thighs dry with paper towels to ensure crispy skin.
Rub the chicken with 1 tablespoon of olive oil and season generously with garlic powder, onion powder, paprika, thyme, salt, and pepper. Set aside.
Step 3: Roast the Potatoes
In a bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet, leaving room for the chicken and green beans.
Step 4: Add the Chicken to the Sheet Pan
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