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}
Dolored says
Pan chicken with baby pototoe and green beans is easy and amazing.
Maria Phillips says
looks soo good and easy to cook. I will cook that one of this day. Thank you.
viv says
God blezz ur beart, for sharing your passion with homecooks needing easy recipes!
Silvan Johnson says
This was delicious! I went skinless with my thighs and since I didn’t gave fresh beans added a couple large onions halved, but the coating was full of flavor and it was about as easy to make as a recipe gets!
Fran Cole says
Read that you are planning to move to Ohio! I had an aunt who lived in Circleville ,and they have a wonderful pumpkin festival,parade and all sorts of pumpkin based goodies at that time. I have a softback Pumpkin cookbook my folks brought back for me and its the most used cookbook I have,as I grow pumpkins and can them every year. Check it out next fall!
Mary says
Thanks, Fran! We are really looking forward to it all.
Sarah says
I doubled this thinking I would have some for leftovers, but I only have the one portion I set aside before bringing the sheet pan to the table! My whole family loved it and it was super easy. My kids argued over the green bean “fries”…the crispiness was a huge hit! Thank you for sharing this awesome recipe! It was super easy and delish!
Amy L says
I love sheet pan dinners. Thanks for sharing!
Cathy Reynolds says
I love sheet pan dinners, but my family is not a fan of chicken thighs. What kind of cooking time modifications would I need to switch from chicken thighs to small chicken breasts?
Thank you!
Mary says
If you’re using small bone-in chicken breasts, the cook time will be about the same. You’ll just want to watch the oven to make sure they don’t overcook.
Emily says
We make this almost weekly. It’s never failed us.
Mellie Girl says
I didn’t have green beans, but used fresh Brussels Sprouts and mushrooms…so good! Next time I’m going to skin the chicken and use a bit more olive oils for a healthier take.
Mary says
I’m thrilled that you enjoyed the recipe, Mellie!
Jennifer Coleman says
Thank you for a super easy super yummy new mainstay. This is now my go to at least once a week, asi almost ALWAYS have these ingredients on hand. Last week i made it using just bottled italian vinagarette, and well drained, canned green beans (2 cans because the green beans are the best part!)….and it was still AMAZING!!!!
Mary says
I’m so very happy that you love it, Jennifer!
CDC3 says
Delicious! I used deboned chicken thighs. It was nicely done in 45 minutes in a convection oven. Will definitely put this recipe in the rotation.
Mary Younkin says
I’m happy to hear that you’re enjoying this recipe!
Andrea says
YUM! This recipe is a keeper!
Thank you!
Mary Younkin says
I’m so glad you like it, Andrea!
Andrea says
So if I don’t have ingredients like basil, oregano and thyme I can substitute for 3 tablespoons of Italian Seasoning Mix
Mary Younkin says
Yes, that should work fine, Andrea.
Jennifer Raye says
First time cooking for my boyfriend and went with this recipe. Was amazing!! So glad it was a big hit. Very very good and easy to make. I followed recipe with no changes done.
Mary Younkin says
I’m so very happy to hear that you enjoyed the meal, Jennifer.