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
{originally published 8/16/16 – recipe notes and photos updated 9/22/22}
Tom Steele says
I added bacon and sliced onion to the green beans and added them after 15 min of cook time. Absolutely delicious!!
Mary Younkin says
I bet that was delicious, Tom.
Laura F says
Hi Mary! Love this recipe. Curious if you think it’ll freeze well before cooking? Putting all ingredients in a freezer bag? Thinking about giving this meal frozen to a new mom!
Mary Younkin says
I’ve never tried freezing it, Laura. The chicken and green beans should work, but I don’t think the potatoes will.
Susan says
This turned out really good! I used boneless skinless thighs and trimmed off most all visible fat and I cut cooking time down to 40 mins on convection and it was perfect!! I added sliced onions as well. everyone in the family loved it and so easy, it’s going on my normal rotation now! thank you!
Mary Younkin says
I’m so glad you enjoyed the meal, Susan!
Judie Greer says
Hello Susan, could you please tell me why you used the convection setting instead of the bake setting? Does it make the chicken more crispy?
Linda Green says
Great taste and easy to fix! Perfect.
Mary Younkin says
I’m so glad you like the recipe, Linda.
Glyndis J Dean says
This recipe is so simple, yet so delicious! I’ve adapted it numerous times, for variety and to suit my taste. It’s my “go-to” whenever I make something for friends or neighbors who aren’t up to cooking. Oh, and my grandchildren love it, especially the veggies!
Mary Younkin says
Glyndis – Thank for the kind words. I know how excited I get when I find a good base recipe to create from.
Mary Younkin says
Glyndis – Thank you for the kind words. I know how excited I get when I find a good base recipe to create from.
Mary Younkin says
Thank you, Glyndis. I can relate completely, I love finding a good base recipe to create from and the is definitely one of those.
Twila Pickrell says
Can pork be used instead of chicken? In my area, pork is cheaper at this time. Cooking time would need to be adjusted, but flavors/ingredients will work, won’t they?
We love baby potatoes and fresh green beans together with baked ham.
Thanks. Sounds delicious
Mary Younkin says
Twila – The flavors would absolutely work together. Just adjust the time to suit.
KC says
Love it! ❤️ I added green beans 20 minutes into the bake. Yum! Fast and so easy.
Mary Younkin says
I’m thrilled it’s a hit, KC. We love this one.
Lyn Reasbeck says
This is simple and delicious. Just cooking for myself but I used 2 thighs, so 2 dinners.
This will be in my rotation all winter.
Mary Younkin says
Cooking once to eat twice is super smart! Enjoy.
Sharon says
This is a keeper! Followed the recipe exactly and it was delicious. My husband told me not to lose this recipe!
Mary Younkin says
We love a new keeper recipe! Enjoy, Sharon.
Rebecca Bushey says
Can you use this recipe if thighs are boneless and skinless?
Mary Younkin says
You could use those, Rebecca. They will likely take less time to cook and could result in a bit drier chicken so adjust the baking time accordingly.
Nancy says
My family and I loved this recipe!!! I did increase the serving size and added more lemon and seasoning. Wow!! The flavor mixed with lemon is amazing and the skin really was crisp and very good. Definitely making again!
Mary Younkin says
What a great review. Thank you so much, Nancy.
Jennifer says
This was a delicious hit!! I wish I could post photos. Followed recipe to a T (only using bottled lemon juice 1:1) and it turned out perfect. Way better than expected actually. Even the leftovers put in meal prep containers for husband’s lunch look spectacular & he’s looking forward to them the rest of the week. He had picked up a package of thighs on sale & didn’t have a plan for them. Now he plans of picking them up on purpose so I can make this again. 5 ⭐️⭐️⭐️⭐️⭐️
Mary Younkin says
I’m so glad you and your husband loved the chicken! It keeps well, doesn’t it?
Kate says
Delicious! Timing on everything was perfect and looked so professional and appetizing. Well done!
Mary Younkin says
Glad to hear that the chicken has been a hit, Kate! Happy cooking.
Bonnie Fox says
This is my second time making this recipe, and it is definitely a keeper. I used broccoli florets and baby carrots cut on the diagonal instead of green beans. Wonderful. Some of the broccoli looked burned — just the green beans do — but no matter. All the broccoli was delicious. This is my new favorite way to do broccoli and carrots.
I used parchment paper on my baking sheet for easier cleanup.
The one thing I plan to do differently in the future is mix all the ingredients for the marinade in a large bowl, and then add the chicken and veggies and stir to coat. I am hoping that way more of the delectable sauce will end up on my food and not on the pan.
Mary Younkin says
I’m so glad you like the recipe as much as we do! I bet it’s awesome with the broccoli and carrots. (Those crispy bites are my favorite!)
Debb says
Excellent! I did use 2Tbsp of pesto instead of the spices , other than that followed your recipe
Mary Younkin says
I’m glad you loved the chicken, Debb. Happy cooking.