# 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 thigh
- 8 oz baby potato, halved
- 1 handful fresh green bean, ends trimmed
- 1 tbsp olive oil
- salt (optional)
- pepper (optional)
- garlic powder (optional)

## Instructions

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Toss the potatoes in half the oil, salt, and pepper and spread on one side of the pan, cut side down.
3. Rub 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.
4. Roast for 20 minutes.
5. Add the green beans with a drizzle of oil to the pan and roast for another 15 to 20 minutes.

## Equipment

- sheet pan
- parchment paper
- paper 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.

## Source

- Original video: https://www.youtube.com/watch?v=b-dNlMG3G7I
- Creator: Lost American Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/9657f3c7-2d8c-46eb-80b8-9160650a3681
- 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