An easy to make sheet pan dinner made with chicken thighs, yellow potatoes and fresh green beans. Everything is made with just one pan and roasted in the oven.
Why make this recipe
I cannot believe how easy and delicious this chicken sheet pan dinner is to make! This takes less than 10 minutes to get everything ready and into the oven. Once it's in the oven you only need to check it once, to turn the potatoes and add the green beans.
In less than one hour, you have a complete meal. This is perfect for weeknights or Sunday suppers.
Key ingredients
- Chicken Thighs - Bone-in and skin on
- Potatoes - Quartered, or cut into bite sized pieces. Any type of potato can be used.
- Green Beans - Fresh
- Olive Oil
- Grainy Mustard
- Fresh Thyme and seasoning
Steps to make
- Combine olive oil, garlic and mustard together along with sprigs of thyme
- Pat chicken dry and place on a lightly oiled rimmed baking sheet (or cookie sheet)
- Sprinkle with salt, pepper and paprika
- Place potatoes in a large bowl and drizzle 2 tablespoons of olive oil mixture over potatoes. Toss until potatoes are covered with oil.
- Place potatoes on baking sheet
- Drizzle a ½ teaspoon of oil mixture over the top of each chicken thigh
- Bake uncovered in a preheated 415 degree oven for 30 minutes
- After 30 minutes, remove from oven. Carefully rotate potatoes and make a space in for the green beans.
- Toss green beans with remaining olive oil mixture and place on pan
- Return to oven for an additional 15-20 minutes until chicken is cooked through.
Tips for making
- Pat chicken thighs dry with paper towel
- Cut potatoes evenly in size
- Preheat oven to 415 degrees
- Make certain chicken reaches 165 degrees
- Don't overcrowd the pan. If you add additional chicken and potatoes, the cook time may be longer
More delicious chicken recipes
If you are looking for additional chicken recipes, you'll want to check these out:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my main dish recipes!
Chicken Sheet Pan Dinner
Oven roasted chicken, potatoes and green beans all cooked on a baking sheet.
Ingredients
Dressing
- ¼ cup olive oil
- 1 tablespoon stone ground mustard
- 2 sprigs fresh thyme
- 2 cloves garlic (minced)
Chicken, Potatoes and Beans
- 6 chicken thighs (bone-in and skin on)
- 1½ pounds potatoes (quartered)
- 1 pound green beans (ends trimmed off)
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil (for greasing baking sheet)
Instructions
- Combine olive oil, garlic and mustard together along with sprigs of thyme¼ cup olive oil, 1 tablespoon stone ground mustard, 2 cloves garlic, 2 sprigs fresh thyme
- Pat chicken dry and place on a lightly oiled (with one tablespoon of olive oil) rimmed baking sheet6 chicken thighs, 1 tablespoon olive oil
- Sprinkle with salt, pepper and paprika1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon paprika
- Place potatoes in a large bowl and drizzle 2 tablespoons of olive oil mixture over potatoes. Toss until potatoes are covered with oil.1½ pounds potatoes
- Place potatoes on baking sheet and sprinkle with salt and pepper
- Drizzle a ½ teaspoon of oil mixture over the top of each chicken thigh
- Bake uncovered in a preheated 415 degree oven for 30 minutes
- Remove from oven and rotate potatoes. Make space on pan for green beans.
- Coat beans with remaining oil and add to baking sheet along with the chicken and potatoes. Sprinkle green beans with salt and pepper.1 pound green beans
- Return to oven for 15-20 minutes until beans are cooked and chicken reads 165 degrees
- Remove from oven and allow chicken to rest for 5 minutes before serving
Notes
Tips:
- Pat chicken thighs dry with paper towel
- Cut potatoes evenly in size
- Preheat oven to 415 degrees
- Make certain chicken reaches 165 degrees
- Don't overcrowd the pan. If you add additional chicken and potatoes, the cook time may be longer
Nutrition
Serving: 1piece chickenCalories: 376kcalCarbohydrates: 6gProtein: 20gFat: 30gSaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 508mgPotassium: 409mgFiber: 2gSugar: 3gVitamin A: 711IUVitamin C: 10mgCalcium: 44mgIron: 2mg
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Juls says
I don’t have chicken breasts but have chicken legs skin on and bone in do you think it would be the same?
Kathy says
Hi Juls,
In this recipe, I've used skin-on, bone-in chicken thighs. Legs can be used too.
Enjoy,
Kathy 🙂
Valentina says
This is such a well rounded and delicious meal. Those potatoes look like they're cooked to perfection and I'm loving the flavors on the chicken. Yummy all around. 🙂 ~Valentina
Dawn - Girl Heart Food says
We love sheet pan dinners in our home and this looks like a winner! Love how hearty and tasty this one is. Gotta get on the menu rotation soon. Plus, yay, for easy cleanup 😉 Happy Friday!!
Shirley says
Made this tonight and it was delish!
Kathy says
Hi Shirley,
Thanks so much! Every time I make this, I am surprised at how easy and delicious it is!
Kathy 🙂
David @ Spiced says
Ah, I love a good sheet pan dinner - talk about a nice and easy weeknight meal! That dressing sounds fantastic, and I love how it does double duty in this recipe. What a simple way to add flavor and put a healthy meal on the table at the same time. Two thumbs up, Kathy!