Description

This Sheet Pan Chicken and Potatoes brings irresistible flavor and simple prep together. Perfect for a quick dinner, this healthy meal delights with juicy chicken thighs, golden potatoes, and vibrant green beans.

Ingredients

Scale

1½ lbs baby gold or red potatoes, quartered
2 ½ tablespoons olive oil or butter, divided
1 ½ teaspoons sea salt, divided
1 ½ teaspoons 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

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Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper.
In a mixing bowl, add potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder, and oregano. Toss until coated, then spread on one side of the sheet pan. Set aside the bowl.
In a small bowl, mix dill, lemon zest, and remaining salt. Dry the chicken thighs with a paper towel. Rub with ½ tablespoon olive oil and the lemon zest mixture.
Place the chicken thighs on the opposite side of the sheet pan. Roast for 20–25 minutes.
While the chicken and potatoes cook, toss the green beans with the remaining ½ tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder in the reserved bowl.
After 20–25 minutes, remove the pan from the oven, toss the potatoes, and add the green beans. Spread everything out to ensure even roasting.
Return to the oven and roast for another 10 minutes, or until the chicken reaches an internal temperature of 175–185°F and the skin is crispy.
Serve with a squeeze of fresh lemon juice and a sprinkle of extra dill.

Notes

Feel free to customize the vegetables based on what’s in season or your preferences.
For extra flavor, marinate the chicken with herbs and lemon juice the night before.
Using parchment paper helps with cleanup and prevents sticking.

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 3g
Sodium: 850mg
Fat: 27g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 36g
Cholesterol: 120mg