Baked Chicken, Potatoes & Green Beans

Baked Chicken, Potatoes & Green Beans: The Ultimate One-Pan Wonder

There are few dishes that capture the essence of practical home cooking better than a well-executed sheet pan meal. This Baked Chicken, Potatoes & Green Beans recipe stands as a testament to the beauty of simplicity in cooking—offering protein, starch, and vegetables in perfect harmony, all roasted together to create a complete, balanced meal with minimal effort. The genius of this dish lies in its thoughtful layering of ingredients that cook at different rates, ensuring everything reaches peak doneness simultaneously.

What makes this recipe particularly appealing is its adaptability to busy weeknights and leisurely weekends alike. When time is short, the straightforward preparation provides a wholesome alternative to takeout or processed convenience foods. Each component cooks in its own space on the pan, allowing the flavors to develop individually while still benefiting from the aromatic mingling that occurs during roasting. The chicken skin crisps beautifully while the meat remains juicy, the potatoes develop a golden exterior with a fluffy interior, and the green beans retain just enough crunch to provide textural contrast.

The economic advantages cannot be overlooked either. Using affordable, widely available ingredients makes this dish accessible to most households. The ability to easily scale the recipe up or down accommodates different family sizes and meal planning needs. Leftovers, if you’re fortunate enough to have any, maintain their integrity for next-day lunches, providing additional value.

Effortless Elegance on One Pan

Perhaps most importantly, this one-pan meal reduces the dreaded post-dinner cleanup to a minimum. A single sheet pan lined with parchment or foil means you can enjoy a home-cooked meal without facing a sink full of dishes afterward. This practical consideration often makes the difference between cooking at home and reaching for less nutritious alternatives when motivation wanes at the end of a long day.

Storage Options:

• Refrigerator: Store in an airtight container for up to 3 days
• Freezer: Chicken and potatoes freeze well for up to 2 months (green beans may soften)
• Meal Prep: Portion into individual containers for ready-made lunches
• Reheating: Best warmed in a 350°F oven for 10-15 minutes to maintain textures

Summary:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Easy

Equipment:

• Large rimmed baking sheet
• Parchment paper or aluminum foil
• Mixing bowls (2)
• Measuring spoons
• Cutting board
• Chef’s knife
• Meat thermometer
• Tongs
• Spatula

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs (about 1½ pounds)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Lemon wedges, for serving

For the Potatoes:

• 1½ pounds baby potatoes, halved (or quartered if large)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Green Beans:

• 1 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• Lemon zest from ½ lemon

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
2. Prepare the chicken: In a bowl, combine olive oil, minced garlic, thyme, paprika, rosemary, salt, and pepper. Pat chicken thighs dry with paper towels, then coat thoroughly with the seasoning mixture, ensuring you get some under the skin for maximum flavor.
3. Prepare the potatoes: In another bowl, toss halved potatoes with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
4. Arrange the chicken thighs skin-side up on one side of the prepared baking sheet, ensuring they are not touching. Place the seasoned potatoes on the other side of the sheet, cut-side down for maximum browning.
5. Place the baking sheet in the preheated oven and roast for 25 minutes.
6. While the chicken and potatoes are roasting, prepare the green beans: In a bowl, toss green beans with olive oil, minced garlic, salt, pepper, and lemon juice.
7. After 25 minutes, remove the baking sheet from the oven. The potatoes should be partially cooked. Push the potatoes to one side to make room for the green beans.
8. Add the seasoned green beans to the baking sheet, spreading them out as much as possible.
9. Return the sheet to the oven and continue roasting for 15 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the potatoes are golden and fork-tender, and the green beans are crisp-tender.
10. For extra crispiness on the chicken skin, broil for the final 2-3 minutes, watching carefully to prevent burning.
11. Remove from the oven and let rest for 5 minutes.
12. Sprinkle the green beans with lemon zest, adjust seasonings if needed, and serve with lemon wedges on the side.

Notes:

• For even cooking, select chicken thighs of similar size
• If using chicken breasts instead of thighs, reduce cooking time by 5-10 minutes
• The key to crispy potatoes is ensuring they’re cut-side down on the pan
• Line your baking sheet with parchment or foil for easier cleanup
• Add a sprinkle of Parmesan cheese to the potatoes in the last 5 minutes for extra flavor
• For spicier chicken, add ¼ teaspoon cayenne pepper to the seasoning
• Red potatoes or Yukon Golds work best for this recipe
• If green beans are particularly thick, blanch them for 2 minutes before seasoning
• Boneless chicken thighs will cook faster (reduce time by 5-7 minutes)
• Fresh herbs can be substituted for dried (use 3 times the amount)