Description

This Sheet Pan Chicken and Potatoes offers irresistible flavor with minimal prep. Juicy chicken thighs, perfectly roasted potatoes, and crisp green beans make a delightful meal that’s quick and comforting.

Ingredients

Scale

1½ lbs baby gold or red potatoes, quartered
2 ½ tablespoons olive oil or butter, 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 the potatoes with 1½ tablespoons of olive oil, ½ teaspoon of salt, ¼ teaspoon of pepper, 1 teaspoon of garlic powder, and oregano. Toss well and spread the potatoes out on one side of the sheet pan. Set aside the bowl for later.
In a small bowl, mix the dill, lemon zest, and salt. Pat the chicken thighs dry and rub them with ½ tablespoon of olive oil, then coat with the lemon zest mixture.
Place the chicken thighs on the opposite side of the sheet pan from the potatoes and roast for 20–25 minutes.
In the same bowl used for the potatoes, add the green beans, remaining ½ tablespoon of oil, ½ teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of garlic powder. Toss to coat the green beans.
After 20–25 minutes, remove the pan from the oven, toss the potatoes, then add the green beans to the pan. Spread everything out to ensure proper roasting.
Return the pan to the oven and roast for an additional 10 minutes, or until the chicken is cooked to 175–185°F and the skin is crispy.
Squeeze fresh lemon juice over everything and sprinkle with extra dill before serving.

Notes

For extra flavor, marinate the chicken thighs in olive oil and herbs for a few hours before cooking.
Feel free to swap out or add other vegetables based on what you have on hand, such as carrots or bell peppers.
Ensure the chicken thighs are patted dry for maximum crispiness of the skin.

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 3g
Sodium: 857mg
Fat: 26g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 34g
Cholesterol: 135mg