Chicken Sheet Pan Dinner

5 from 46 votes

Oven roasted chicken, potatoes and green beans all cooked on a baking sheet.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 376kcal

Preheat oven to 415°F
Combine olive oil, garlic and mustard together along with sprigs of thyme
¼ 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 sheet
6 chicken thighs, 1 tablespoon olive oil
Sprinkle with salt, pepper and paprika
1 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 with the chicken 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°F 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 at least 165°F
Remove from oven and allow chicken to rest for 5 minutes before serving

Tips:

Pat chicken thighs dry with a paper towel. This helps make the chicken crispy.
Cut potatoes evenly in size
Preheat oven to 415 degrees
Make certain chicken reaches 165 degrees
If you prefer your green beans cooked until soft (rather than with a bit of bite) add 10-15 minutes earlier than the recipe states.
Don't overcrowd the pan. If you add additional chicken and potatoes, the cook time may be longer.
Allowing the chicken to rest before serving allows the juices to redistribute back into the meat making a juicier chicken.

Nutritional value is estimated at 1 thigh, a portion of potatoes and a portion of green beans.