If you’re looking for a quick, delicious, and hassle-free meal, this Sheet Pan Chicken with Roasted Potatoes and Green Beans is the answer! This one-pan wonder combines juicy, flavorful chicken with perfectly roasted baby potatoes and crisp green beans, all seasoned with aromatic garlic powder, paprika, and thyme. Not only is it easy to prepare, but the cleanup is a breeze too. Whether you’re cooking for the family or hosting a simple dinner, this meal is packed with savory goodness and is sure to become a staple in your weeknight rotation.
Ingredients:
- 4 chicken thighs or breasts
- 1 lb baby potatoes, halved
- 1/2 lb green beans, trimmed
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it with cooking spray. - Prepare the Chicken:
Season the chicken thighs or breasts with olive oil, garlic powder, paprika, dried thyme, salt, and pepper. Rub the seasoning evenly over the chicken to coat it thoroughly. - Prepare the Vegetables:
In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Do the same for the green beans, tossing them with the remaining 2 tablespoons of olive oil, salt, and pepper. - Assemble the Sheet Pan:
Place the seasoned chicken in the center of the sheet pan. Arrange the halved baby potatoes on one side and the green beans on the other, making sure everything is spread out evenly for uniform cooking. - Roast the Meal:
Roast the sheet pan in the preheated oven for 30-40 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F/75°C) and the potatoes are tender and golden brown. - Serve:
Once everything is cooked, remove the sheet pan from the oven. Serve the chicken, potatoes, and green beans with fresh lemon wedges on the side for a burst of citrus flavor.
Storage Information:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
- You can also freeze any leftovers for up to 2-3 months. To reheat, bake at 350°F for 15-20 minutes or until heated through.
Conclusion:
This Sheet Pan Chicken with Roasted Potatoes and Green Beans is the ultimate easy, flavorful, and satisfying meal. It’s packed with protein, vegetables, and delicious seasonings, all made in one pan for easy cleanup. The simple yet savory flavors of garlic, paprika, and thyme, paired with the freshness of lemon, make this dish a delightful family favorite. Perfect for busy weeknights, it’s a meal everyone will love!
