Description

This Sheet Pan Chicken and Potatoes dish is bursting with irresistible flavors. With just a few key ingredients like chicken thighs, baby potatoes, and green beans, this recipe makes for an easy and satisfying meal perfect for any night of the week.

Ingredients

Scale

1½ lbs baby gold or red potatoes, quartered
2 ½ tablespoons olive oil, 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper.
In a mixing bowl, combine the quartered potatoes with 1½ tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, and oregano. Toss until evenly coated and spread the potatoes on one side of the sheet pan.
In a small bowl, mix fresh dill, lemon zest, and salt. Pat chicken thighs dry to ensure crispy skin. Rub chicken with ½ tablespoon olive oil and then with the dill-lemon zest mixture.
Place chicken thighs on the other side of the sheet pan and roast for 20-25 minutes.
In the same bowl used for the potatoes, add trimmed green beans along with the remaining ½ tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Toss to coat.
After 20-25 minutes, remove the sheet pan from the oven, toss the potatoes, and add green beans to the pan. Make sure there is enough space for roasting.
Return the pan to the oven and roast for an additional 10 minutes, until the chicken reaches an internal temperature of 175-185°F and the skin is crispy.
Drizzle fresh lemon juice over the dish and sprinkle with extra dill before serving.

Notes

For extra flavor, marinate the chicken in the seasoning for a few hours before cooking.
Feel free to substitute the vegetables based on seasonality or personal preferences.
Serve with lemon wedges for an added zest.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 2g
Sodium: 680mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 6g
Protein: 36g
Cholesterol: 130mg