{5 Minute} Sheet Pan Chicken Dinner with Green Beans and Potatoes

80 Comments 4.9

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

This easy sheet pan dinner with baked chicken thighs, baby potatoes, and fresh green beans has become a favorite in many of your homes over the past two years.

This is such an easy dinner recipe and we make it at least once or twice a month. It only takes about 5 minutes effort to toss the chicken, potatoes, and green beans in a simple lemon and herb vinaigrette before being roasted until tender and crisp.

{5 Minute} Sheet Pan Chicken Thighs with Green Beans and Potatoes - get the recipe at barefeetinthekitchen.com

How To Bake Chicken In The Oven

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.

These are some of our favorite baked chicken recipes: 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.

Chicken with Green Beans 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 recipes aside, this Sheet Pan Dinner with Chicken, Green Beans, 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.

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.

Easy Dinner Recipes

Two 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.

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.

The Weeknight Dinner Cookbook: Simple Family Friendly Recipes For Everyday Home Cooking

Chicken Sheet Pan Dinner

  1. Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet.

  2. 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. Leave the chicken skin-side up.

  3. 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.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

{5 Minute} Sheet Pan Chicken Thighs with Green Beans and Potatoes

4.88 from 25 votes
Pin Print Review
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
Course: Main Course
Cuisine: American
Servings: 5 servings

Ingredients 

  • 5 small bone-in chicken thighs approximately 2 pounds
  • 1 pound small red potatoes halved
  • 1 pound fresh green beans
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 1/2 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

If your potatoes are bigger than about 1-inch in size, you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.
This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.

Nutrition

Calories: 507kcal · Carbohydrates: 21g · Protein: 27g · Fat: 35g · Saturated Fat: 8g · Cholesterol: 141mg · Sodium: 831mg · Potassium: 900mg · Fiber: 4g · Sugar: 4g · Vitamin A: 740IU · Vitamin C: 19.2mg · Calcium: 65mg · Iron: 3.1mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Pin this nowto remember it later
Pin this recipe0

{originally published 8/16/16 – recipe notes and photos updated 11/1/18}

Sheet Pan Dinners are a huge favorite with everyone! get the recipe at barefeetinthekitchen.com

Filed under: , , ,

Tagged with: ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

80 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Barbara says

    What about using various chicken parts, wings, thighs, drumsticks, breasts (cut in half crosswise) since I have a whole chicken I am cutting up. Would I increase the cooking time? I figure on using two sheet pans.5 stars

    • Mary Younkin says

      If they’re all bone-in pieces, it should be about the same time, Barbara. I would place the white meat and dark meat on separate trays so that you can pull them as the finish – if that is at different times.

  2. Vivian says

    This was a shocker to me. I never attempted sheet pan cooking because i envisioned dry out food. This recipe was OMG, easy, flavorful, delicious, perfectly cooked . The chicken was crispy on top, moist inside. Your choice of spices were perfect. Sorry I could go on an on for this one.
    Thank you!!!

  3. Jill says

    I was looking for an easy, tasty chicken thigh sheet pan recipe when I happened upon this one. I prepared it for my extended family and they gave it 5 stars!! Delicious, super easy and I wouldn’t change a thing about either the ingredients or the cook time. This is the recipe I will be using from now on!5 stars

  4. Mimosa Kabir says

    I’d love to try this recipe, any modifications if I am using boneless chicken? I’ve got boneless chicken thighs. Thanks in advance!

    • Mary Younkin says

      It works fine with boneless chicken, you’ll simply want to give the potatoes and green beans a head start and add the chicken when there is only 15-20 minutes left.

  5. Nancy says

    This was fabulous. Made it tonight and we loved it. Instead of timing it for 50 minutes I put my temperature probe in one of the chicken thighs and took it out at 165. Chicken and beans were perfect.5 stars

  6. Elise says

    I made this recipe earlier tonight. I am giving it the full 5 stars because it is simple, easy and very good. I made my dish with bone in chicken thighs that I browned in the skillet while I prepared the potatoes. I just used Italian seasonings vs. the individual thyme, oregano, etc. in the recipe. I also added diced up garlic and onion because I had some on hand and I love that kind of thing.

    The various combos with the recipe are endless – if you like olives add those. I will definitely be making this again. Too easy not to.5 stars

  7. Kat says

    I made this last week and am making it again for dinner tonight. Only change was using chicken breasts as we do not care for chicken thighs. Unbelievable how delicious this is. I have picky eaters in the house and they loved it. Very seldom this happens with a new recipe. I purchased your cookbook after making this and cannot wait to try more recipes. Thanks for making life easier!

  8. Jael says

    The first time I made this, it turned out fantastic! I’ve made it several times since, most recently using Brussels sprouts instead of green beans. That was wonderful too! I’ve made this for several friends, and shared this recipe with them. What an easy dish to make, with surprisingly extraordinary results!5 stars

  9. Susan says

    Followed this recipe and burned the beans to a crisp. Belatedly looked at other recipes, 400 degrees for 10-20 minutes…3 stars

    • Mary Younkin says

      They definitely shrivel up and get brown in this recipe (as pictured) but they shouldn’t have turned crispy. If you want them less crisp, you can always add them at the end of the cooking time here too.

  10. Lisa says

    My family really liked this but we all thought it was too much salt. Because I only had frozen green beans, I used those but think fresh would be a lot better so next time, I’ll do that. My family has requested a repeat!4 stars

  11. Carolyn Patton says

    Hello, I have come across the receipt and will do it with my children so that they can start to prepare such an easy meal that we tend to eat several times a month. I appreciate you sharing the receipt. Based on what I have read it deserves 5 stars*****5 stars

  12. Chloe says

    Excellent recipe, a real go-to meal. I especially like making this for meal trains and people who need food delivered! The first time I made it the many of the green beans were burnt (fully truly burnt and much beyond brown) but adding the beans a bit later solves it. Flavors are simple and excellent, with the fats of the chicken adding a beautiful rich flavor to both beans and potatoes. I was worried there would be too much thyme as I’m not a big fan of it, but it was perfect. The whole house smelled amazing for hours.5 stars

  13. Lisa says

    OMW. What a tasty meal and so quick and easy. The beans came out awesome and the family were fighting for them. This recipe is definitely going into my repertoire.
    Thank you!
    Lisa, Cape Town, South Africa5 stars

  14. Helen Thomas says

    Great recipe. Doubled recipe with 10 thighs, got several comments on how awesome the chicken was. Will definitely make it again!5 stars

  15. Gina says

    Made this for the first time tonight and it was a huge hit! Definitely will be a regular dinner in our house. Used chicken legs as that’s what I had on hand, cut the salt in half as we try to limit sodium and substituted parsley as I’m not a thyme fan. Delicious and so easy!5 stars

See More Comments