Description
Sheet Pan Chicken and Potatoes combines savory chicken thighs, hearty potatoes, and green beans in a single dish. It’s an easy, delicious option for weeknight dinners that everyone will love!
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 the oven to 425°F and line a large sheet pan with parchment paper.
- In a mixing bowl, combine potatoes with 1½ tablespoons of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of garlic powder, and oregano. Toss to coat and spread the potatoes onto one side of the sheet pan.
- In a small bowl, mix fresh dill, lemon zest, and the remaining salt. Dry the chicken thighs, rub with ½ tablespoon of olive oil, and coat with the lemon zest salt mixture.
- Place the chicken thighs on the other side of the sheet pan and roast for 20–25 minutes.
- In the bowl used for the potatoes, add green beans, remaining olive oil, salt, black pepper, and garlic powder. Toss to mix.
- After 20–25 minutes, take the pan out, toss the potatoes, and add green beans. Ensure the vegetables have enough space to roast.
- Return the 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
Patting the chicken dry is key to achieving crispy skin.
Feel free to substitute other seasonal vegetables for a different flavor profile.
Enjoy with lemon wedges for an extra zing!
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg