American · easy
Sheet Pan Chicken Thighs with Green Beans and Potatoes
Bone-in chicken thighs, baby potatoes, and green beans roasted together on one pan until the chicken skin is crispy, the potatoes are tender, and the green beans are slightly charred. Season everything with garlic, olive oil, and lemon. One pan, 40 minutes, complete dinner.
- 50 min
- Total
- 4
- Serves
- $10.00
- Est. cost
- 450
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Dairy-free
Parent noteCrispy skin on the chicken is the key kid win. Roasted green beans at this temperature are much better than steamed. Contains no common allergens.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Bone-In Skin-On Chicken Thighs2 lbs
- Baby Potatoes, halved1 lb
- Green Beans, trimmed3/4 lb
- Olive Oil4 tbsp
- Garlic Powder1 tsp
- Salt1 1/2 tsp
- Lemon, for finishing1/2
Method
- 01
Preheat oven to 425°F.
- 02
Halve baby potatoes. Trim green beans. Pat chicken thighs completely dry.
- 03
Toss potatoes with olive oil, garlic powder, salt, and pepper on a large sheet pan. Push to the edges.
- 04
Season chicken thighs on both sides with olive oil, garlic powder, salt, and pepper. Place skin-side up in the center of the pan.
- 05
Roast 25 minutes.
- 06
Add green beans to the pan, toss with any pan drippings. Return to oven for 15 more minutes until chicken is golden and cooked through.
- 07
Squeeze lemon over everything before serving.
- 450
- Calories
- 34g
- Protein
- 30g
- Carbs
- 22g
- Fat
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