Description
This foolproof sheet pan dinner is the ultimate solution for busy weeknights, offering a perfectly balanced meal without the fuss. By utilizing succulent bone-in, skin-on chicken thighs, tender baby potatoes, and crisp fresh green beans, you achieve a delicious, wholesome meal with minimal cleanup. The direct heat of the oven allows the chicken fat to roast the potatoes to golden perfection, ensuring a flavorful result that is both healthy and satisfying. Ideal for families seeking a quick, nutrient-dense dinner made entirely on one convenient tray.
Ingredients
1.5 lbs chicken thighs, bone-in and skin-on
1 lb baby potatoes, halved
12 oz green beans, trimmed
3 tbsp extra virgin olive oil
2 tsp seasoning blend (garlic powder, paprika, salt, and pepper)
Instructions
Preheat your oven to 200°C.
Wash and slice the baby potatoes into bite-sized halves.
Trim the ends of the fresh green beans.
Arrange chicken thighs skin-side up in the center of a large rimmed baking sheet.
Distribute the potato halves around the chicken in a single layer.
Drizzle olive oil evenly over the tray ingredients.
Sprinkle the seasoning blend generously over the chicken and vegetables.
Toss the vegetables to coat, keeping the chicken skin-side up.
Bake at 200°C for 25 minutes or until chicken reaches 74°C.
Add green beans to the tray for the final 10 minutes of cooking.
Remove from oven once potatoes are fork-tender and chicken is golden brown.
Rest the meat for five minutes before serving.
Notes
Ensure chicken thighs remain skin-side up during the entire cook time to achieve a crispy texture. If you prefer extra color on your vegetables, broil the tray for the final 2 minutes. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg
