Place the seasoned chicken thighs on the sheet pan, ensuring they are spaced apart from the potatoes.
Step 5: Roast in the Oven
Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the potatoes are golden and tender.
Step 6: Prepare the Green Beans
While the chicken and potatoes are roasting, prepare the green beans by tossing them with a little olive oil, salt, and pepper.
After the initial roasting time, remove the pan from the oven. Push the chicken and potatoes to one side and add the green beans to the empty space on the sheet pan. Stir them gently to coat with any leftover oil and seasoning.
Step 7: Roast Everything Together
Return the pan to the oven and roast for an additional 10-15 minutes, or until the green beans are tender and slightly crisped, and the chicken skin is golden and crispy.
Step 8: Serve and Garnish
Remove the sheet pan from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges for an added burst of freshness.
Tips for Serving and Storing:
Serving Tip: Serve the chicken with the roasted potatoes and green beans for a balanced, satisfying meal. A side of creamy mashed potatoes or a light salad could also complement the dish well.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and vegetables in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Freezing: You can freeze leftovers for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven for best results.
Variants:
Chicken Breasts Instead of Thighs: If you prefer leaner meat, you can substitute boneless, skinless chicken breasts. Just be aware that chicken breasts may cook faster than thighs, so check for doneness after about 25 minutes.
Sweet Potatoes: Swap the baby potatoes for cubed sweet potatoes for a slightly sweeter and more colorful variation.
Veggie Variations: Feel free to mix in other vegetables like carrots, bell peppers, or zucchini. Just ensure they’re cut to similar sizes for even cooking.
Spicy Option: Add a pinch of cayenne pepper or chili flakes to the seasoning mix for a spicy kick.
FAQ:
Q: Can I use frozen vegetables instead of fresh? A: While fresh vegetables give the best texture, you can use frozen green beans. Just make sure to thaw and drain them before placing them on the sheet pan, as excess moisture can make them soggy.
Q: Can I make this recipe with boneless chicken? A: Yes, boneless, skinless chicken breasts or thighs can be used. However, they may cook faster, so be sure to check the internal temperature early (around 25 minutes) to avoid overcooking.
Q: How can I make this recipe ahead of time? A: You can prep the chicken and vegetables the night before. Store them in the refrigerator in separate containers or on the sheet pan, covered. When ready to cook, just follow the instructions and bake!
Q: Can I make this meal with other types of meat? A: Absolutely! You can use pork chops, turkey thighs, or even sausage links in place of chicken. Just adjust the cooking time based on the thickness and type of meat you’re using.
Q: How can I ensure the chicken skin is crispy? A: To get crispy skin, make sure to dry the chicken skin thoroughly before seasoning it. Additionally, avoid overcrowding the pan, as this can cause the chicken to steam instead of roast.
This Sheet Pan Chicken with Roasted Potatoes and Green Beans is an ideal meal for anyone looking for a simple yet delicious dinner with minimal effort and cleanup. By roasting everything on a single sheet pan, you not only save time but also create a flavorful combination that the whole family will enjoy. Whether you’re cooking for one or feeding a crowd, this dish is versatile, customizable, and guaranteed to satisfy.
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