Description
This Sheet Pan Chicken and Potatoes is an easy, flavorful dish featuring tender chicken thighs, roasted potatoes, and crisp green beans for a satisfying meal at home.
Ingredients
Scale
- 1½ lbs baby gold or red potatoes, quartered
- 2 ½ tablespoons olive oil or butter, 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 pepper, 1 teaspoon garlic powder, and oregano. Toss to coat and spread the potatoes on one side of the sheet pan.
- In a small bowl, mix the dill, lemon zest, and salt. Pat the chicken thighs dry, rub with ½ tablespoon olive oil, and apply the lemon zest salt mixture evenly on the chicken.
- Place the chicken thighs on the opposite side of the sheet pan. Roast for 20–25 minutes.
- While the chicken and potatoes cook, transfer the green beans to the bowl used for the potatoes, adding the remaining ½ tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder. Toss to coat.
- After 20–25 minutes, remove the pan from the oven, toss the potatoes, and add the green beans. Ensure everything has space to roast evenly.
- Return the pan to the oven and roast for another 10 minutes, or until the chicken reaches an internal temperature of 175–185°F and the skin is crispy.
- Before serving, squeeze fresh lemon juice over the dish and sprinkle with extra dill.
Notes
Patting the chicken skin dry is key for achieving a crispy finish.
Feel free to substitute or add other vegetables like carrots or bell peppers.
Serve with lemon wedges to enhance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg