chicken green beans and potatoes
Looking for a simple, healthy, and delicious meal that’s easy to prepare and clean up? This one-pan chicken, green beans, and potatoes recipe is the answer! With tender chicken, crispy potatoes, and fresh green beans, all roasted together on a single sheet pan, this dish is packed with flavor and perfect for busy weeknights. Whether you’re cooking for your family or meal prepping for the week, this recipe is a crowd-pleaser that requires minimal effort and delivers maximum taste. Let’s dive in!
Recipe Preparation Equipment
To make this dish, you’ll need the following equipment:
- Large sheet pan
- Parchment paper or silicone baking mat (optional, for easy cleanup)
- Sharp knife and cutting board
- Mixing bowls
- Measuring spoons
- Tongs or spatula
Ingredients
Here’s what you’ll need to make this delicious recipe:
For the Chicken and Vegetables:
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 1 lb (450g) baby potatoes, halved
- 1 lb (450g) fresh green beans, trimmed
- 3 tbsp olive oil (or avocado oil)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Optional: 1/4 tsp red pepper flakes (for a spicy kick)
For Garnish (Optional):
- Fresh parsley, chopped
- Lemon wedges
How to Make Easy Chicken, Green Beans, and Potatoes
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Line a large sheet pan with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Prepare the Ingredients
- Wash and halve the baby potatoes.
- Trim the ends off the green beans.
- Pat the chicken thighs dry with a paper towel.
Step 3: Season the Chicken and Vegetables
- In a large mixing bowl, toss the potatoes with 1.5 tbsp olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper.
- In a separate bowl, toss the green beans with 1 tbsp olive oil and a pinch of salt and pepper.
- Rub the remaining 0.5 tbsp olive oil over the chicken thighs and season them with salt, pepper, and a sprinkle of smoked paprika.
Step 4: Arrange on the Sheet Pan
- Spread the seasoned potatoes in a single layer on one side of the sheet pan.
- Place the chicken thighs on the other side of the sheet pan.
- Roast in the preheated oven for 20 minutes.
Step 5: Add the Green Beans
- After 20 minutes, remove the sheet pan from the oven and flip the chicken and potatoes.
- Add the green beans to the pan, spreading them out in a single layer.
- Return the pan to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender.
Variations
- Lemon Garlic: Add lemon zest and minced garlic to the seasoning mix for a bright, zesty flavor.
- Herb-Infused: Use fresh herbs like thyme, rosemary, or oregano instead of dried.
- Spicy Version: Add extra red pepper flakes or a dash of hot sauce to the seasoning.
- Cheesy Twist: Sprinkle grated Parmesan cheese over the dish during the last 5 minutes of roasting.
Cooking Notes
- For even cooking, cut the potatoes into similar-sized pieces.
- If using chicken breasts, adjust the cooking time as they may cook faster than thighs.
- Don’t overcrowd the sheet pan—this ensures everything roasts evenly and gets crispy.
Serving Suggestions
- Serve as a complete meal with a side of crusty bread or a fresh salad.
- Pair with a dipping sauce like garlic aioli or chimichurri for extra flavor.
- Add a squeeze of fresh lemon juice before serving for a bright, tangy finish.
Helpful Tips
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- For extra crispy potatoes, soak them in cold water for 30 minutes before seasoning. Pat them dry thoroughly before tossing with oil and spices.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Tips for the Best Chicken, Green Beans, and Potatoes
- Choose baby potatoes for quicker cooking and a tender texture.
- Don’t skip the olive oil—it helps the spices stick and promotes even browning.
- Experiment with different spice blends to customize the flavor to your liking.
Prep Time, Cooking Time, Total Time
- Prep Time: 15 minutes
- Cooking Time: 35-40 minutes
- Total Time: 50-55 minutes
Nutritional Information
(Serves 4)
- Calories: 380 kcal
- Protein: 28g
- Sodium: 350mg
FAQs
1. Can I use frozen green beans?
Yes, but fresh green beans work best for this recipe. If using frozen, thaw and pat them dry before adding to the sheet pan.
2. Can I make this recipe with other vegetables?
Absolutely! Try adding carrots, bell peppers, or broccoli for extra variety.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for 5-10 minutes to restore crispiness.
Conclusion
This one-pan chicken, green beans, and potatoes recipe is a game-changer for busy weeknights. It’s easy to prepare, requires minimal cleanup, and delivers a flavorful, wholesome meal that everyone will love. With tender chicken, crispy potatoes, and fresh green beans, this dish is a perfect balance of protein and veggies. Try it today and enjoy a stress-free, delicious dinner!
