Sheet Pan Chicken Thighs with Green Beans & Potatoes

Sheet Pan Chicken Thighs with Green Beans & Potatoes

Classic for a reason: Sheet Pan Chicken Thighs with Green Beans & Potatoes is an easy all-in-one sheet pan dinner idea! Affordable & simple; simply classic.

plated juicy chicken with potatoes and green beans

Since I’ve kind of been on a green beans kick lately (and, since I picked up clearance chicken and veggies this week): Let’s update a very old recipe, the ever-classic Sheet Pan Chicken Thighs with Green Beans & Potatoes. This one is an easy weeknight recipe that everyone should have in their meal planning arsenal, because bone-in chicken thighs are quite affordable, and built-in sides are quite awesome. Here it is again, with clearer photos and instructions than back in its earlier 2017 iteration!

plate of chicken and potatoes and green beans

Yes, everyone and their brother makes a chicken, green beans, and potatoes recipe, but this combination is timeless for a reason. Change up the flavors by changing up the seasonings and/or the cooking methods, and enjoy your chicken and veggies in endless combination. Here’s one way I’ve been cooking mine up on a sheet pan lately, which is just filled with garlicky, lemony goodness.

(This time I used the end of a bag of yellow potatoes, although red potatoes also go quite nicely with chicken & green beans, and russets would work fine as well.)

Sheet Pan Chicken Thighs with Green Beans and Red Potatoes

sheet pan chicken thighs with green beans and potatoes -- ingredients

Ingredients

12-16 oz fresh green beans, trimmed
1 lb potatoes, roughly chopped
3 Tbsp olive oil
1-1.5 Tbsp fresh lemon juice (half a small lemon)
1 Tbsp minced garlic (about 6 small cloves)
1.5 tsp seasoned salt
1.5 tsp Italian seasoning
1 tsp rosemary
Black pepper, to taste
2 lbs bone-in chicken thighs (4-5 thighs)

Directions

Preheat oven to 425 degrees. Wash and trim the green beans, clean and chop the potatoes, and spray a rimmed baking pan with cooking spray.

arrange green beans and potatoes on baking pan

Spread the potatoes and green beans out on the prepared baking sheet.

Mix olive oil, lemon juice, garlic, seasoned salt, Italian seasoning, rosemary, and black pepper in a small bowl.

season the green beans and potatoes

Drizzle a little over half of the olive oil mixture over the veggies. Stir to coat, then spread veggies out evenly in a single layer on the baking pan.

add chicken on top of veggies

Trim the chicken thighs, then arrange them on top of the veggies, skin-side up. Brush the chicken with the remaining olive oil mixture.

Roast at 425 degrees for 40 minutes, or until thighs reach 165 degrees internal temperature.

nestle chicken into the veggies

Halfway through that cooking time, stir the veggies and nestle the thighs down directly onto the sheet pan, spreading the potatoes and green beans back out in a single layer around the chicken.

roasted chicken green beans and potatoes on pan

Serve the roasted chicken thighs with green beans and potatoes on the side, for an easy one pan dinner.

Note: If you don’t have thighs handy you can also substitute other bone-in chicken parts, although you may need to adjust the cooking time. When you stir the veggies halfway through, they should have cooked down enough to allow you to nestle the chicken straight onto the pan to finish roasting.

Great for meal prep — just divide into four lunches!

a serving of chicken, green beans, and potatoes

Sheet pan chicken thighs are also great as leftovers, of course! So good, so easy, so affordable, and such a quick and easy lunch to enjoy all week. There’s nothing better than an all-in-one recipe where you don’t even have to worry about figuring out side dishes (although this chicken does go really nicely with a light green salad or some fruit).

Garlicky good, juicy, and brightened up with that pop of lemon juice, sheet pan chicken thighs are naturally gluten free and dairy free.

Sheet Pan Chicken Thighs with Green Beans & Potatoes, printable recipe

Print

Sheet Pan Chicken Thighs with Green Beans and Red Potatoes

This is an easy weeknight recipe that everyone should have in their meal planning arsenal: Chicken thighs go on sale all the time, as do green beans & potatoes!
Course dinner
Cuisine sheet pan
Keyword chicken, chicken thighs, green beans, one pan meal, sheet pan, sheet pan chicken, sheet pan dinner
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Rachel Singer

Equipment

Ingredients

  • 12-16 oz fresh green beans trimmed
  • 1 lb potatoes roughly chopped
  • 3 Tbsp olive oil
  • 1-1.5 Tbsp fresh lemon juice half a small lemon
  • 1 Tbsp minced garlic about 6 small cloves
  • 1.5 tsp seasoned salt
  • 1.5 tsp Italian seasoning
  • 1 tsp rosemary
  • Black pepper to taste
  • 2 lbs bone-in chicken thighs 4-5 thighs

Instructions

  • Preheat oven to 425 degrees. Wash and trim the green beans, clean and chop the potatoes, and spray a rimmed baking pan with cooking spray.
  • Spread the potatoes and green beans out on the prepared baking sheet.
  • Mix olive oil, lemon juice, garlic, seasoned salt, Italian seasoning, rosemary, and black pepper in a small bowl.
  • Drizzle a little over half of the olive oil mixture over the veggies. Stir to coat, then spread veggies out evenly in a single layer on the baking pan.
  • Trim the chicken thighs, then arrange them on top of the veggies, skin-side up. Brush the chicken with the remaining olive oil mixture.
  • Roast at 425 degrees for 40 minutes, or until thighs reach 165 degrees internal temperature.
  • Halfway through that cooking time, stir the veggies and nestle the thighs down directly onto the sheet pan, spreading the potatoes and green beans back out in a single layer around the chicken.
  • Serve the roasted chicken thighs with green beans and potatoes on the side, for an easy one pan dinner.

Notes

If you don’t have thighs handy you can also substitute other bone-in chicken parts, although you may need to adjust the cooking time. When you stir the veggies halfway through, they should have cooked down enough to allow you to nestle the chicken straight onto the pan to finish roasting.

Recipes in the real world

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