Description

This Sheet Pan Chicken and Potatoes offers irresistible flavors with minimal prep. Perfect for a quick and comforting dinner, it combines juicy chicken thighs, crispy potatoes, and tender green beans—all roasted together for easy cleanup!

Ingredients

Scale

1½ lbs baby gold or red potatoes, quartered
2 ½ tablespoons olive oil, divided
1 ½ teaspoon sea salt, divided
1 ½ teaspoon garlic powder, divided
1 teaspoon dried oregano
½ teaspoon black pepper, divided
3 tablespoons fresh dill, finely chopped
Zest of 1 lemon
4–6 bone-in skin-on chicken thighs, about 1½–2 lbs
1 lb fresh green beans, trimmed
Lemon wedges for serving, optional

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Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper.
In a mixing bowl, combine quartered potatoes with 1½ tablespoons olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, and oregano. Toss well and spread the potatoes on one side of the sheet pan. Set the bowl aside for later.
In a small bowl, mix fresh dill, lemon zest, and remaining salt. Pat chicken thighs dry and rub with ½ tablespoon olive oil, then coat with the lemon zest mixture.
Arrange the chicken thighs on the other side of the sheet pan. Roast for 20–25 minutes.
While they cook, add green beans to the used potato bowl with ½ tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Toss to coat.
After 20–25 minutes, toss the potatoes and add the green beans to the pan, ensuring space for roasting.
Return the pan to the oven and roast for another 10 minutes, until chicken reaches 175–185°F and the skin is crispy.
Squeeze fresh lemon juice over the dish and sprinkle with more dill before serving.

Notes

For extra flavor, consider marinating the chicken thighs with lemon juice and herbs for a few hours ahead of time.
Ensure vegetables are spaced out on the pan; overcrowding can lead to steaming rather than roasting.
You can substitute other seasonal vegetables like carrots or broccoli to add variety.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 2g
Sodium: 800mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 36g
Cholesterol: 118mg