# Sheet pan chicken thighs, baby potatoes and green beans

- Prep time: 10 min
- Category: Dinner
- Language: en

## 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)

## Instructions

1. Heat oven to 425°F and line a sheet pan with parchment.
2. Toss potatoes with half the oil, salt, and pepper; spread on one side of the pan, cut side down.
3. Rub chicken thighs with remaining oil, garlic powder, salt, and pepper; set on the other side of the pan skin-side up.
4. Roast for 20 minutes.
5. Add green beans with a drizzle of oil and roast for another 15 to 20 minutes until chicken reaches 165°F.

## Equipment

- sheet pan
- parchment paper
- paper 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.

## Source

- Original video: https://www.youtube.com/watch?v=b-dNlMG3G7I&t=56s
- Creator: Lost American Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/289f6cb1-fec0-42cd-b2f0-7b97dd217a06
- Extracted: 2026-10-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt