Sheet pan chicken thighs, baby potatoes and green beans
Serves 1
Directions
- 1Heat the oven to 425°F and line a sheet pan with parchment.
- 2Toss the potatoes in half the oil, salt, and pepper and spread on one side of the pan, cut side down.
- 3Rub the chicken thighs with the remaining oil, garlic powder, salt, and pepper and set them skin side up on the other side of the pan.
- 4Roast for 20 minutes.
- 5Add the green beans with a drizzle of oil to the pan and roast for another 15 to 20 minutes.
Ingredients
- 2 whole bone-in, skin-on chicken thigh
- 8 oz baby potato, halved
- 1 handful fresh green bean, ends trimmed
- 1 tbsp olive oil
- salt (optional)
- pepper (optional)
- garlic powder (optional)
Equipment
sheet panparchment paperpaper towel
Tips
- If you only have boneless thighs, they work too; cut the roasting time by about 10 minutes.
- Chicken is done when the thickest part reads 165°F, though thighs taste better at 175°F.
- Pat chicken dry with a paper towel before seasoning to avoid pale skin.
- Ensure the pan is not crowded or food will steam instead of roast.
- Slice a potato open and add a bit of butter as a serving suggestion.
Related recipes
Chicken Pizziola
Dinner
Salmon Bake
Dinner
Chicken Parmigiana Balls
Italian · Dinner
Mexican Chicken Bake
Mexican · Dinner
Chicken Thighs in Herby Cider Sauce with Shaved Fennel and Apple Salad
Dinner
Roasted Cauliflower with Brown Butter Mornay and Breadcrumb Topping
Italian · Dinner
High-Protein Salat
German · Dinner
Slow Cooker Apple Cider Pork Chops
American · Dinner
Lomo de cerdo con champiñones
Dinner
Tarta con masa de papa
Dinner
Peanut Tofu Bowl
Japanese · Dinner25m
Quartiers de potimarron rôtis au parmesan et graines
French · Dinner