I am so happy and excited and nervous and everything-else-you-can-imagine today. I’m thrilled to finally be sharing The Weeknight Dinner Cookbook with you. I hope that you love every single one of the recipes as much as we do!
For this easy dinner, chicken thighs, baby potatoes, and fresh green beans are tossed with a simple lemon and herb vinaigrette before being roasted until tender and crisp.
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 suppers are one of my favorite ways to use them. It takes less than 5 minutes to pull this entire chicken dinner together and get it into the oven. Then you’re free to walk away while your house smells amazing and everyone thinks you spent the past hour working in the kitchen.
The chicken 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.
{5 Minute} Sheet Pan Chicken Thighs with Green Beans and Potatoes
Recipe from The Weeknight Dinner Cookbook
Servings: 4 -5 servings
Ingredients
- 4-5 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 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.
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.
Sharing my love of food and cooking for others are two of my favorite things. My hope is that this book brings you more joy in the kitchen and many happy meals shared with family and friends.
The Weeknight Dinner Cookbook is available to order through these fine retailers:
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