Sheet-Pan Chicken Thighs with Potatoes and Green Beans

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 12 oz green beans, trimmed
• 3 tbsp olive oil, divided
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt, divided
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with foil.
2. 2Toss the potatoes with a tablespoon of olive oil and half the salt, then spread them on the pan and roast for 10 minutes to jump-start their cooking.
3. 3Pat the chicken thighs dry and rub with a tablespoon of olive oil, thyme, paprika, garlic powder, remaining salt, and pepper.
4. 4Push the potatoes to make room and nestle the chicken thighs skin-side up on the same sheet pan.
5. 5Roast for 20 minutes, then add the green beans tossed in the last tablespoon of oil to any open space on the pan.
6. 6Continue roasting for 10 to 12 more minutes, until the chicken skin is golden and a thermometer reads 165°F, and the green beans are tender.

Comments

Loading comments…