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.
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.
Chicken Sheet Pan Dinner
- 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. 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.
{5 Minute} Sheet Pan Chicken Thighs with Green Beans and Potatoes
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
Nutrition
{originally published 8/16/16 – recipe notes and photos updated 11/1/18}
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.
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.
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!!!
Mary Younkin says
I am so happy to hear that you loved this meal, Vivian! I make this at least every other month.
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!
Mary Younkin says
I’m thrilled that you like the dinner, Jill!
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.
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.
Mary Younkin says
That’s awesome, Nancy. I’m glad you enjoyed it.
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.
Mary Younkin says
I’m so happy that you enjoyed it, Elise!
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!
Mary Younkin says
Awe! I love hearing this, Kat!
Sandy says
Tomorrow I am going to try your sheet pan an recipe for chicken thighs!
Mary Younkin says
I hope that you love this meal as much as we do, Sandy!
Yvonne Smith says
Excellent recipe, l love your recipes!❤️ Thank you for sharing w/all of us. Aren’t we Lucky!!
Mary Younkin says
I’m so glad to hear that you’re enjoying the recipes, Yvonne.
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!
Mary Younkin says
I’m so glad that you’re enjoying the recipe so much, Jael. I love this dinner too!
Susan says
Followed this recipe and burned the beans to a crisp. Belatedly looked at other recipes, 400 degrees for 10-20 minutes…
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.
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!
Mary Younkin says
I’m so glad that you liked the dinner, Lisa!
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*****
Mary Younkin says
I hope you all love it, Carolyn!
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.
Mary Younkin says
I’m thrilled that you love it so much, Chloe.
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 Africa
Mary Younkin says
I’m so happy to hear that you love the recipe, Lisa.
Jayne says
I am new to following you. hope you plan some gluten free recipes.
Jayne
Mary Younkin says
There are hundreds of gluten-free recipes available on the blog, Jayne. Happy cooking.
Helen Thomas says
Great recipe. Doubled recipe with 10 thighs, got several comments on how awesome the chicken was. Will definitely make it again!
Mary Younkin says
I’m so happy that you enjoyed the meal, Helen!
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!
Mary Younkin says
I’m thrilled that you enjoyed it, Gina!
R says
Awesome!
Deborah Glassman says
One thing I do with this dinner is preheat the sheet pan in the oven. I set the temp for 375 degrees, and once it hits the temp, I put the chicken (skin side down) and potatoes in first, for 15 minutes. I then flip the chicken and add the green beans, which only need about 15 minutes to still be al dente. Whole meal is done in about 40 minutes and the skin on the chicken is totally crispy and delicious.
Mary Younkin says
I’m happy to hear that you’re enjoying the recipe, Deborah!