Roasted Chicken Thighs & Potatoes Sheet Pan
This Sheet Pan Chicken and Potatoes is a complete one-pan dinner with crispy roasted chicken thighs, tender potatoes, and green beans tossed in a bright lemon herb seasoning. Easy enough for weeknights and flavorful enough to make on repeat.
Servings: 6 people
Equipment
- Large rimmed baking sheet
- Aluminum foil
- Meat thermometer (recommended)
Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 pounds)
- 2 pounds Yukon Gold potatoes or baby potatoes cut into 1-inch 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 into rounds
- 8-10 cloves garlic peeled
- 1 small onion cut into chunks
- 1 pound green beans trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with foil.
- In a small mixing bowl, whisk together 1/3 cup olive oil, lemon juice, lemon zest, rosemary, oregano, garlic powder, salt, and pepper.
- Pat chicken dry with paper towels 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 onion chunks around the chicken. Spread everything in a single layer.
- Roast in the preheated oven for 20 minutes.
- While the chicken is roasting, toss the trimmed green beans with 1 tablespoon olive oil and season with salt and pepper.
- Add the green beans to the pan. Roast for an additional 15 to 20 minutes, or until the chicken reaches 165°F on a meat thermometer inserted into the thickest part (without touching bone) and the potatoes are fork-tender.
- Remove from the oven and let rest for 5 to 10 minutes before serving. Tent loosely with foil to keep warm if needed.
- Garnish with fresh minced parsley and lemon slices, if desired.
Notes
- Pat the chicken dry before seasoning. Skip rinsing and just use paper towels to remove moisture. This is the key to crispy skin.
- Yukon Gold or baby potatoes work best. They're creamy and hold their shape well. Red potatoes are a good alternative. Cut into even 1-inch pieces for consistent cooking.
- Don't overcrowd the pan. A single layer is essential for browning. If doubling, use two sheet pans and adjust oven racks. Use convection if available.
- Green beans go in at the 20-minute mark. This prevents overcooking. You can swap in broccoli, asparagus, or baby carrots. Add sturdy veggies (carrots) from the start; tender veggies (asparagus, broccoli) at the 20-minute mark.
- Use a meat thermometer. Chicken thighs should reach 165°F in the thickest part without touching bone. Bone-in thighs can vary in size, so larger pieces may need extra time.
- Using chicken breasts? Start potatoes, onions, and garlic for 15 to 20 minutes first, then add chicken breasts and green beans for the remaining cook time.
- No sheet pan? A 13x9 baking dish works in a pinch.
- Meal prep: Divide into individual containers after cooking for easy grab-and-go lunches all week.
- Storage: Leftovers keep in an airtight container in the fridge for 4 to 5 days.
- Freezing: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm in a 375°F oven for 10 to 15 minutes for best results. Microwave works but the skin won't stay crispy.
Nutrition
Calories: 584kcal | Carbohydrates: 39g | Protein: 41g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 885mg | Potassium: 1482mg | Fiber: 7g | Sugar: 5g | Vitamin A: 532IU | Vitamin C: 61mg | Calcium: 104mg | Iron: 4mg
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