Herb-Roasted Sheet Pan Chicken with Potatoes and Green Beans
Enjoy a delightful evening with Herb-Roasted Sheet Pan Chicken with Potatoes and Green Beans, a perfect weeknight meal that marries convenience and flavor. This one-pan wonder features juicy chicken thighs roasted to perfection alongside crispy Yukon Gold potatoes and vibrant green beans, all seasoned with fresh rosemary and zesty lemon. The result is a wholesome dish that’s not only satisfying but also minimizes clean-up, making it ideal for busy families or gatherings with friends. With the added bonus of fresh herbs elevating the flavors, this meal is sure to impress everyone at your dinner table.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 chicken thighs (skin-on)
- 24 oz. Yukon Gold potatoes (sliced)
- 3 tbsp extra virgin olive oil
- Zest of 1 lemon
- 1 tbsp chopped fresh rosemary
- 1 tsp garlic powder
- 1 tsp coarse salt
- ½ tsp freshly ground pepper
- ½ lb fresh green beans (washed and trimmed)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine olive oil, lemon zest, rosemary, garlic powder, salt, and pepper.
- Arrange chicken thighs skin-side up on the prepared baking sheet and brush generously with the seasoning mixture.
- Toss sliced potatoes in the remaining olive oil mixture until coated and spread them around the chicken.
- Roast for 25 minutes until chicken starts to brown.
- Toss green beans in the reserved seasoning mixture and add to the pan, roasting for an additional 20-25 minutes until everything is cooked through.
- Garnish with chopped parsley before serving.
Nutrition
- Serving Size: 1 thigh (about 150g)
- Calories: 366
- Sugar: 1g
- Sodium: 685mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 120mg