Sheet-Pan Chicken Thighs with Potatoes and Green Beans
4 servings10 min prep35 min cookEasy
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The Tale of Sheet-Pan Chicken Thighs with Potatoes and Green Beans
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This dish reflects the broader sheet-pan dinner trend, echoing older traditions of one-pan roasted chicken dinners found across European and American home cooking, where chicken and root vegetables were traditionally roasted together in a single dish for a full, efficient meal.
Ingredients
Scale:· 4 servings
- 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
- 1Preheat the oven to 425°F and line a large sheet pan with foil.
- 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.
- 3Pat the chicken thighs dry and rub with a tablespoon of olive oil, thyme, paprika, garlic powder, remaining salt, and pepper.
- 4Push the potatoes to make room and nestle the chicken thighs skin-side up on the same sheet pan.
- 5Roast for 20 minutes, then add the green beans tossed in the last tablespoon of oil to any open space on the pan.
- 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.
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