Sheet Pan Chicken and Potatoes is your new go-to easy weeknight dinner! Crispy roasted chicken thighs, potatoes and green beans are flavored with zesty lemon, garlic and herbs for a complete meal that will satisfy even the pickiest eaters.
Stretch out your meal even further by adding some garlic bread and a colorful garden salad on the side.
Sheet Pan Chicken and Potatoes with Green Beans
Sheet pan dinners are one of my favorite ways to simplify dinnertime. Each element of the meal is roasted together on a single pan, seasoned and cooked perfectly. These types of meals are my go-to when I’m just not in the mood to cook a meal but still want something hearty that my family will love. One of our favorites is my Smoked Sausage and Potato Sheet Pan which I loosely based this chicken and potatoes recipe off of.
While “chicken and potatoes” may sound pretty straight forward, this recipe is completely customizable. Choose the cut of chicken, choose your potatoes and choose your veggie, or even use a mix.
How to Make Sheet Pan Chicken and Potatoes
- This easy recipe uses bone-in, skin-on chicken thighs, but you could use any cut of chicken. Boneless chicken thighs are always my second choice but you could also go with breasts if that’s your preference. The most important thing is to season them well and make sure they’re cooked all the way through. Having a meat thermometer on hand is essential.
- I am a huge fan of white or gold potatoes because I just love the creamy texture. You can buy the larger size and cut them into chunks, or buy the baby/new potatoes and leave them whole; just be sure to scrub them clean first. Red potatoes are a fine choice as well. Again, totally your preference.
- For the veggies, you can add them or don’t. It’s up to you. Green Beans work really well with chicken and potatoes, so does broccoli or baby carrots. Even asparagus would be delicious!
- Toss the chicken and potatoes with olive oil, lemon juice and zest, and the herbs, then arrange on the sheet pan and sprinkle with salt and pepper. Roast for about 20 minutes, then add the veggies to the pan and roast for another 15 minutes. Check that the meat is cooked through and the potatoes and vegetables are tender. Garnish with fresh minced parsley and lemon slices.
Is is safe to cook chicken and potatoes together?
Yes, this is a totally safe method of cooking as long as the meat is fully cooked. This is where that meat thermometer I mentioned comes in really handy. Chicken should register 165 degrees F in the thickest part of the meat, without touching the bone. If you get test the temperature, look for no pink and clear juices.
Recipe Notes and Tips
- When opting for chicken breasts, the cook time will vary depending on their thickness. I recommend starting the potatoes with the onions and garlic on their own and cooking for 15-20 minutes, then adding the chicken and green beans and cooking for the additional 20 minutes.
- If you don’t have a sheet pan available, a 13×9 baking dish will work.
- Double this recipe on two sheet pans. Make sure to adjust your oven racks and use the convect function if you have it.
- Save leftovers in an airtight container for up to 4-5 days. You can freeze this meal for up to 3 months. Thaw overnight in the fridge and heat in the oven or microwave.
- This Sheet Pan Chicken and Potatoes recipe is perfect for meal planning and enjoying lunches for the week!
More Sheet Pan Dinners
- Lemon Herb Chicken & Asparagus Sheet Pan Dinner
- Sheet Pan Lemon Pepper Shrimp
- Easy Shrimp Boil Sheet Pan Dinner
- Smoked Sausage and Potato Sheet Pan Dinner
Roasted Chicken Thighs & Potatoes Sheet Pan
Ingredients
- 6 bone-in skin on chicken thighs (3 pounds)
- 2 pounds yukon gold potatoes or new potatoes cut into bite-sized chunks
- 1/3 cup olive oil
- 1 lemon zested and juiced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon sliced
- 8-10 cloves garlic peeled
- 1 small onion cut into chunks
- 1 pound green beans trimmed
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat oven to 425 degrees. Line a large, rimmed baking sheet with foil.
- In a small mixing bowl, whisk together olive oil, lemon juice, lemon zest, rosemary, oregano, garlic powder, salt and pepper.
- Pat chicken dry and trim any excess fat. Arrange chicken and potatoes on the prepared baking sheet. Pour the olive oil mixture over the chicken and potatoes and gently toss with your hands to coat.
- Tuck garlic cloves, lemon slices and onions around the chicken.
- Roast in the preheated oven for 20 minutes.
- While the chicken is in the oven, wash the green beans and trim the ends off. Toss with a tablespoon of olive oil and season with salt and pepper.
- Add the green beans to the pan and roast for an additional 15-20 minutes or until juices are clear or a meat thermometer reads 160-165 degrees in the thickest part of the chicken. Vegetables and potatoes should be tender. *Note - depending on the size of your chicken thighs, it could take longer.
- Remove from the oven and let rest for 5-10 minutes before serving. Tent with foil to keep warm if desired.
- Garnish with fresh minced parsley and lemon slices, if desired.
Notes
- If you don't have a sheet pan available, a 13x9 baking dish will work.
- Double this recipe on two sheet pans. Make sure to adjust your oven racks and use the convect function if you have it.
- Save leftovers in an airtight container for up to 4-5 days. You can freeze this meal for up to 3 months. Thaw overnight in the fridge and heat in the oven or microwave.
- This recipe is perfect for meal planning and enjoying lunches for the week.
Nutrition
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