Description
This Sheet Pan Chicken and Potatoes is a delightful meal that’s easy to prepare. Tender chicken thighs, flavorful baby potatoes, and crisp green beans roasted together create an irresistible dish perfect for quick dinners and comfort food cravings.
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
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- In a mixing bowl, combine the quartered potatoes with 1½ tablespoons olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, and oregano. Toss to coat, then spread the potatoes on one side of the prepared sheet pan.
- In a small bowl, mix together the chopped dill, lemon zest, and remaining salt. Dry the chicken thighs with a paper towel, rub them with ½ tablespoon olive oil, and then apply the dill and lemon zest mixture all over the chicken.
- Place the seasoned chicken thighs on the opposite side of the sheet pan from the potatoes. Roast in the preheated oven for 20 to 25 minutes.
- While the chicken and potatoes are roasting, mix the trimmed green beans in the same bowl used for the potatoes with the remaining ½ tablespoon olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Toss to coat.
- After 20 to 25 minutes, remove the pan from the oven and toss the potatoes. Add the green beans to the pan and spread the vegetables out for even roasting.
- Return the pan to the oven and roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 175–185°F and the skin is crispy.
- Before serving, squeeze fresh lemon juice over the dish and sprinkle with extra dill.
Notes
Feel free to substitute the vegetables based on your preference or what’s in season.
For extra flavor, marinate the chicken thighs for a few hours before cooking.
Make sure the chicken is patted dry for a crispier skin.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg