Description
This Sheet Pan Chicken and Potatoes is a delightful dish featuring tender chicken thighs, flavorful baby potatoes, and vibrant green beans. With its simple prep and irresistible taste, it’s perfect for a quick and satisfying dinner that the whole family will love.
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 potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, and oregano. Toss until well coated and spread on one side of the sheet pan.
- In a separate small bowl, mix together the dill, lemon zest, and some salt. Pat the chicken thighs dry to help the skin become crispy. Rub the chicken with ½ tablespoon olive oil and then coat with the lemon zest mixture.
- Place the chicken thighs on the other side of the sheet pan. Roast everything for 20–25 minutes.
- While baking, add the green beans to the bowl used for the potatoes, along with the remaining ½ tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder. Toss to coat the beans.
- After 20–25 minutes, remove the pan from the oven, toss the potatoes, and add the green beans to the pan. Ensure the vegetables have enough space to roast properly.
- Return the pan to the oven for another 10 minutes, or until the chicken reaches an internal temperature of 175–185°F and the skin is golden and crispy.
- Before serving, squeeze fresh lemon juice over the dish and sprinkle with extra dill.
Notes
You can substitute chicken thighs with breasts, but be wary of cooking time as they can dry out quicker.
For added flavor, marinate the chicken in the lemon zest and dill mixture for a couple of hours beforehand.
Feel free to add other seasonal vegetables to the tray, such as carrots or bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 150mg