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}
Elizabeth Rhymer says
This was yummy and easy! Thank you so much. My question is about the fat from the chicken. There was a lot of it, so it was a little bit too wet for roasting though it was still good. You never mentioned pouring off the fat and your picture doesn’t show much fat, so I’m wondering how you handled this issue. Thank you!
Mary says
Sometimes, there is a great deal of liquid from the marinade and fat from the chicken after roasting, and other times, there is very little. If there is a great deal, I do pour most of it off, or I’ll transfer the chicken and vegetables to another dish for serving. I hope that helps! I’m glad that you enjoyed it.
Rose says
I trim ALL fat and excess skin off every chicken.
I thought everyone did.
Just leave enough skin to keep flesh covered.
Also I stirred the vegies halfway thru.
Made for a single person halved portions.
Mary says
You’re welcome to trim it however you like. Personally, we really love the crispy skin once the fat has rendered while it cooks. I’m glad you liked it!
KB says
Can you use boneless chicken breasts instead and would the cook time be the same?
Mary says
No, the recipe will not work the same way. With a boneless piece of chicken, the cooking time would be reduced to around 20 minutes and there wouldn’t be enough time to cook the potatoes and green beans. However, if you want to use boneless chicken, you can set the chicken aside after tossing everything together with the oil and spices. Start the potatoes and green beans in the oven and after 30 minutes or so, add the chicken to the sheet pan. Just watch it and make sure the chicken doesn’t dry out. Enjoy!
Christi says
Actually, I did this recipe with boneless, skinless thighs because that is what I had and it turned out wonderful. The chicken didn’t brown the same, which I figured it wouldn’t, however, it was still moist and delicious and I did not adjust the cook time. Both my husband and I enjoyed it thoroughly.
Carrie says
Can you use boneless chicken breasts instead
Mary says
No, the recipe will not work the same way. With a boneless piece of chicken, the cooking time would be reduced to around 20 minutes and there wouldn’t be enough time to cook the potatoes and green beans. However, if you want to use boneless chicken, you can set the chicken aside after tossing everything together with the oil and spices. Start the potatoes and green beans in the oven and after 30 minutes or so, add the chicken to the sheet pan. Just watch it and make sure the chicken doesn’t dry out. Enjoy!
Cookie says
I put this on my rotating schedule. Easy & yummy. Substituted halved baby carrots for green beans. Worked out just fine. I always trim extra fat & skin off chicken first. Great for those nights I don’t feel like cooking but must Thanks
Cissy says
Can you use a slotted roasting pan to drip the fat away while cooking ?
Mary says
Absolutely! I often cook this chicken raised off the pan on a metal rack. That said, the potatoes and green beans will cook faster. So, be aware of that.
Ashley says
Do you cover it with foil or bake uncovered?
Deebi27 says
Oh me gee…sounds perfect for the hubster! Yummmmm…
Nanette Jackson says
I tried this last night and it was so awesome. I am so happy to have found this recipe. It was fast and turned out perfect. Thank you Becky~!
frances heidel says
Well, Mary, I am thrilled with your recipes. I’m going to borrow two of your chicken dishes and your pork chop recipe, too. How generous of you to go to so much trouble sharing your delightful recipes with all of us.
I don’t like cooking unless it’s something that I know well how to prepare….mostly breakfast food. So, when I have the directions right in front of me, the task becomes so simple and the taste is superb.
Thank you, thank you. All the best. Fran in PA
Patti says
This was so good. I had read this recipe in your cookbook, and even bookmarked it on my computer. My husband and I like chicken thighs, and loved how easy this meal came together.
m bolton says
Thank you very much. Thighs have always been difficult (except frying). Keep it up