Description
This Sheet Pan Chicken and Potatoes is a delightful combination of tender chicken thighs seasoned to perfection, perfectly roasted baby potatoes, and crisp green beans. It’s an easy, flavorful choice for a weeknight dinner or a comforting meal for family and friends.
Ingredients
Scale
- 1½ lbs baby gold or red potatoes, quartered
- 2½ tablespoons olive oil or butter, divided
- 1½ teaspoon sea salt, divided
- 1½ teaspoon garlic powder, divided
- 1 teaspoon dried oregano
- ½ teaspoon black pepper, divided
- 3 tablespoons fresh dill, finely chopped
- Zest of 1 lemon
- 4–6 bone-in skin-on chicken thighs, about 1½–2 lbs
- 1 lb fresh green beans, trimmed
- Lemon wedges for serving, optional
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- In a bowl, mix the potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, and oregano. Toss to coat and spread the potatoes on one side of the sheet pan.
- In a separate bowl, combine the dill, lemon zest, and remaining salt. Pat the chicken thighs dry and rub with ½ tablespoon olive oil, then coat with the lemon zest mixture.
- Place the chicken thighs on the other side of the sheet pan. Roast in the oven for 20–25 minutes.
- While cooking, add the green beans to the potato bowl, along with the remaining ½ tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder. Toss to coat.
- After 20–25 minutes, stir the potatoes and add the green beans to the pan, spreading them for even roasting.
- Return the sheet pan to the oven and roast for another 10 minutes, until the chicken reaches 175–185°F and the skin is crispy.
- Squeeze fresh lemon juice over the dish and sprinkle with extra dill before serving.
Notes
Feel free to substitute vegetables according to your preference, like adding carrots or bell peppers.
Allow the chicken to sit for a few minutes before serving to retain its juices.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 1300mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 110mg