Looking for a delicious, hassle-free dinner that’s packed with flavor and nutrients? This Sheet Pan Chicken with Roasted Potatoes and Green Beans is your answer! Perfect for busy weeknights, this one-pan meal combines tender chicken, crispy potatoes, and vibrant green beans, all seasoned to perfection. With minimal prep and easy cleanup, it’s a family-friendly recipe that’s sure to become a staple in your kitchen. Plus, it’s gluten-free and low-carb, making it a healthy choice for any diet.
Ingredients
- 4 chicken thighs or breasts
- 1 lb baby potatoes, halved
- 1/2 lb green beans, trimmed
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a large bowl, combine the baby potatoes, green beans, olive oil, garlic powder, paprika, dried thyme, salt, and pepper. Toss until everything is evenly coated.
- Spread the vegetables in a single layer on the sheet pan, leaving space in the center for the chicken.
- Place the chicken thighs or breasts in the center of the pan and drizzle with a little extra olive oil. Season with additional garlic powder, paprika, thyme, salt, and pepper.
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are fork-tender.
- Remove from the oven and let it rest for 5 minutes. Serve with fresh lemon wedges for a burst of citrusy freshness.
This sheet pan chicken recipe is not only easy to make but also incredibly versatile. Feel free to swap the green beans for broccoli or carrots, or use different herbs and spices to suit your taste. It’s a healthy dinner that’s as delicious as it is convenient!
