Sheet pan chicken thighs, baby potatoes and green beans
Serves 1
Directions
- 1Heat oven to 425°F and line a sheet pan with parchment.
- 2Toss potatoes with half the oil, salt, and pepper; spread on one side of the pan, cut side down.
- 3Rub chicken thighs with remaining oil, garlic powder, salt, and pepper; set on the other side of the pan skin-side up.
- 4Roast for 20 minutes.
- 5Add green beans with a drizzle of oil and roast for another 15 to 20 minutes until chicken reaches 165°F.
Ingredients
- 2 whole bone-in, skin-on chicken thighs
- 8 oz baby potatoes
- 1 handful fresh green beans
- 1 tbsp olive oil
- salt (optional)
- pepper (optional)
- garlic powder (optional)
Equipment
sheet panparchment paperpaper towel
Tips
- If using boneless thighs, reduce cook time by about 10 minutes.
- Pat chicken dry with a paper towel before seasoning to ensure crispy skin.
- Chicken thighs are safe at 165°F but taste better at 175°F.
- Avoid crowding the pan to prevent steaming.
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