Description
These easy sheet pan meals bring together protein, veggies, and flavor in a single tray—perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
4 chicken thighs
1 lb baby potatoes, halved
2 cups green beans
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Place chicken, potatoes, and green beans on a sheet pan.
3. Drizzle with olive oil and sprinkle with seasonings.
4. Toss to coat, keeping everything in a single layer.
5. Roast for 35–40 minutes, flipping once halfway.
6. Remove when chicken is golden and veggies are tender.
Notes
Use parchment for easy cleanup.
Swap veggies based on season or preference.
Leftovers store well for up to 3 days.
