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This easy-as-can-be Sheet Pan Chicken Thighs with Potatoes and Green Beans has become a favorite in many of your homes over the past two years.
This is such an easy dinner recipe and my family continues to make it at least once a month. It only takes about 5 minutes of effort to toss the chicken, potatoes, and green beans in a simple lemon and herb vinaigrette before roasting until tender and crisp.
Sheet Pan Chicken Thighs and Potatoes
Whoever invented the sheet pan really should be given a medal. I use my half-size sheet pans at least once, if not multiple times a day. Sheet pan dinners are one of my favorite ways to use them.
All other baked chicken aside, this recipe for sheet pan chicken thighs and potatoes is probably going to remain my favorite for a long time.
It takes less than 5 minutes to pull this entire chicken dinner together and get it into the oven. Just scatter the chicken, green beans, and potatoes across the baking sheet. Drizzle with the lemon vinaigrette and bake until done.
The chicken will be crispy, the potatoes with be tender, and the green beans will be cooked to perfection every single time. Every bite will be flavorful and this whole meal is certain to make you smile.
Sheet Pan Chicken Thighs
While it’s cooking, you’re free to walk away from the kitchen. Your house will smell amazing and everyone will think you spent your day working hard in the kitchen.
The baked chicken in this dinner turns out wonderfully juicy with crisp skin every single time. My whole family wanders into the kitchen and sneaks these green beans straight off the pan almost as soon as it’s out of the oven.
Chicken with Green Beans and Potatoes
- Preheat the oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet.
- Stir the olive oil, lemon juice, and garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated. Leave the chicken skin-side up.
- Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled.
If you have Italian Seasoning Mix in your pantry, you can substitute 1 tablespoon of the seasoning mix for the herbs marked with an *.
If extra crispy green beans aren’t your thing, you can place the coated beans in a bowl and wait to add them for the last 15 minutes of the cooking time. Just spread them around the pan over the potatoes.
The ease of baked chicken is something that I don’t take for granted. When I was learning to cook, I must have looked up “how long to bake chicken” at least a hundred times. No joke. I finally wrote the average cooking times on the inside of my recipe notebook.
It was never as simple as just popping it in the oven and walking away, until now. There are so many great baked chicken recipes that I rely on now for weeknight meals.
For a few more great baked chicken recipes, try Crunchy Baked Chicken with a hint of heat and plenty of crunch from a surprising ingredient.
Sticky Asian Chicken is an easy 4-ingredient recipe that is going to rock your weeknights, and last but not least, this Oven Baked Crispy Chicken is a 2-minute prep recipe that everyone loves.
Six years ago, my first cookbook, The Weeknight Dinner Cookbook, was released and I still love these recipes every bit as much as I did the day I submitted the manuscript.
This is one of our favorite recipes from this cookbook and I’m so very happy to see you all enjoying it as well. Hearing how much you love these recipes is one of my favorite things.
The fact that my boys have nearly cooked their way through the book now all by themselves makes me grin every time I see them in the kitchen.
Sharing my love of food and cooking for others are two of my favorite things. My hope is that this book has brought you more joy in the kitchen and many happy meals shared with family and friends.
Sheet Pan Chicken Thighs with Potatoes and Green Beans
Ingredients
- 5 small bone-in chicken thighs approximately 2 pounds
- 1 pound small red potatoes halved
- 1 pound fresh green beans
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1½ teaspoons kosher salt
- 1 teaspoon dried basil *
- 1 teaspoon dried oregano *
- 1 teaspoon dried thyme *
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet.
- Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
- Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/16/16 – recipe notes and photos updated 9/22/22}
Hi.
Could you use boneless chicken breast
instead of thighs?
Unfortunately, the boneless chicken will cook much more quickly, so it isn’t quite as simple a swap. If you’d like, you can start the potatoes and green beans and let them cook for about 25 minutes, then add the chicken and cook an additional 25 minutes or so, until cooked through.
Not a great combo at all. Beans were charcoal black, should have been added later. Pretty tasteless, too. It’s a basic recipe, but an epic fail. Too bad.
I’m sorry to hear that the recipe wasn’t a win for you, Abby. I’m a little unsure what went wrong for you. There are over a hundred 5-star reviews on this meal and we’ve made it ourselves countless times. I’m not sure why your beans would’ve burned either. You used regular green beans? Not haricot vert or french style string beans? Did you change anything else in the recipe?
This was a no brainer. Could have done this in my sleep. Something went seriously wrong with Abby’s approach. This packs a punch and super tender.
I’m thrilled that you are enjoying the chicken so much! This is a staple in my dinner rotation as well.
I have frozen green beans. how can I substitute?
While I haven’t tried frozen green beans in this exact recipe before, they should work alright. I would wait to add them to the tray about halfway through the cooking time. Frozen green beans typically require about 30 minutes roasting time.