Description
This Sheet Pan Chicken and Potatoes dish brings together juicy chicken thighs, tender potatoes, and vibrant green beans for a quick and delicious meal. Perfect for busy evenings or a comforting family dinner, it’s all made in one pan for easy cleanup!
Ingredients
Scale
- 1½ lbs baby gold or red potatoes, quartered
- 2 ½ tablespoons olive oil or butter, divided
- 1 ½ teaspoon sea salt, divided
- 1 ½ 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 your oven to 425°F and line a large sheet pan with parchment paper.
- In a mixing bowl, combine the quartered potatoes with 1½ tablespoons of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of garlic powder, and the oregano. Toss to coat and then spread the potatoes on one side of the sheet pan.
- In a separate small bowl, mix the fresh dill, lemon zest, and ½ teaspoon salt. Pat the chicken thighs dry and rub them with ½ tablespoon of olive oil followed by the lemon zest mixture.
- Place the seasoned chicken thighs on the opposite side of the sheet pan from the potatoes. Roast for about 20 to 25 minutes.
- While the chicken and potatoes are cooking, in the bowl used for the potatoes, add the trimmed green beans along with the remaining ½ tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Toss to combine.
- After 20 to 25 minutes, remove the pan from the oven, toss the potatoes, and add the seasoned green beans to the pan. Spread everything evenly to give the vegetables space for roasting.
- Return the sheet pan to the oven and roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 175–185°F and the skin is crispy.
- Finish by squeezing fresh lemon juice over the dish and sprinkle with extra dill before serving.
Notes
For extra crispiness, ensure the chicken skin is dry before seasoning.
Feel free to use other seasonal vegetables like carrots or bell peppers.
Adjust the seasoning to taste and add more lemon for a zesty kick.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 105mg