American · easy
Sheet Pan Chicken Thighs with Potatoes
Crispy-skinned chicken thighs roasted with baby potatoes and green beans.
- 45 min
- Total
- 4
- Serves
- $14.00
- Est. cost
- 440
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
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
- Chicken Thighs, Bone-in2 lbs
- Baby Potatoes1 lb
- Green Beans1/2 lb
- Garlic4 cloves
- Olive Oil3 tbsp
- Smoked Paprika1 tsp
- Garlic Powder1/2 tsp
- Lemon1 medium
Method
- 01
Preheat oven to 425F. Halve baby potatoes.
- 02
Toss potatoes with 1 tbsp oil, salt, and pepper. Spread on a sheet pan and roast 10 minutes.
- 03
Season chicken with paprika, garlic powder, salt, and pepper. Nestle among potatoes.
- 04
Roast 20 minutes. Toss green beans with remaining oil, add to pan. Roast 10 more minutes.
- 05
Squeeze lemon over everything before serving.
- 440
- Calories
- 32g
- Protein
- 28g
- Carbs
- 22g
- Fat
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