This Herb-Roasted Sheet Pan Chicken recipe made with chicken thighs, gold potatoes, and fresh green beans makes a delicious and easy weeknight meal. This is a nutritious dinner that the whole family will devour!
Simple. Easy. Tasty. That's how I would describe this sheet pan meal. Sheet pan dinners are all the rage. I can definitely understand why they are so wildly popular. Easy clean-up and ease of preparation is always a winner in my book. Less dishes? Yes, please! Not to mention, this recipe is perfect for weekly meal prep!
This one-pan chicken dinner stands alone as a well-rounded meal. You can also serve it with a big green salad or an extra side of veggies, like Amazing Broccoli, or Sriracha Roasted Orange Cauliflower. Roasting brings out the best flavors in food, especially vegetables. When you toss in fresh herbs, it takes the dish to a whole new level. I like to call roasted veggies "veggie candy" because they are that good. I have a problem controlling my portion size when I make roasted brussels sprouts. Once you start, it's hard to stop and that's not necessarily a bad thing! A great nutrition goal is to aim to eat green vegetables at every meal. 😉
How To Make This Recipe
- Yukon gold potatoes (I use the smaller ones so you only have to quarter them)
- Chicken thighs, bone-in, skin-on
- Extra virgin olive oil
- Lemon zest
- Fresh Rosemary
- Garlic powder
- Salt and pepper
- Fresh green beans
- Fresh parsley
First, preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper. You'll need an extra-large pan if you are roasting everything on one pan. Next, zest a large lemon using a Microplane zester and chop the fresh rosemary. Then, whisk the olive oil, fresh lemon zest, chopped rosemary, garlic powder, salt, and pepper in a bowl. Reserve 1 tablespoon of this mixture for tossing with the green beans. Place the chicken thighs on the parchment-lined baking sheet. Using a pastry brush, brush the chicken with the olive oil mixture until the tops and sides are coated. Toss the remaining olive oil mixture with the potatoes, then add the potatoes to the pan, spreading out evenly around the chicken. Add additional cracked pepper, if desired. Roast the chicken and potatoes for 25 minutes.
Now you can prepare the green beans to add to the pan (or bake separately if you don't have a large enough baking sheet). Toss the green beans with the reserved tablespoon of the olive oil mixture.
Add the green beans to the pan with the chicken if there is plenty of real estate for each veggie and chicken breast to not be overcrowded, or spread them out onto a separate parchment-lined baking sheet. If the vegetables overlap they will steam and not achieve the crispy and caramelized perfection that you're after for this dish. I prefer to roast the green beans separately since I don't have a pan large enough to fit everything evenly on one sheet. Put the green beans in the oven with the chicken and roast for another 20-25 minutes until the chicken skin and potatoes are golden and crispy.
The beans should have the perfect blend of caramelized goodness and slight crispness.
How To Reheat
If you have an air fryer, it makes the leftovers taste like they just came out of the oven! I love using this method when I meal prep this recipe for perfect reheating results. Not to mention, it's super fast and way better than the microwave. Remove the green beans and air fry the chicken and potatoes at 350 degrees for 3-5 minutes or until heated through and skin crisps back up. Add the green beans in the last 1-2 minutes of cooking time. They don't take long at all. It's the absolute best way to reheat roasted potatoes! If you don't have an air fryer, you can reheat the leftovers in a 350-degree oven until warmed through.
Sheet Pan Chicken Recipe Storage Tips
To Meal Prep. Divide the ingredients, evenly, into 6 meal prep containers. I love these glass ones! Store in the refrigerator or freezer following the directions below.
To Refrigerate. Place the leftovers in the refrigerator for up to four days in a sealed container.
To Freeze. Leftovers can be frozen for up to 3 months in a sealed freezer-safe container. I recommend allowing them to thaw in the refrigerator overnight before following the reheating instructions. The texture isn't as good after being frozen, but it can be done.
*This recipe was originally published in March 2018 and updated in February 2021 with new photos and recipe enhancements. If you try this recipe, please share your photos with me on social media! I love hanging out on Instagram@ameessavorydish!
Herb-Roasted Sheet Pan Chicken with Potatoes and Green Beans
- 24 oz. Yukon gold potatoes sliced into 2” pieces
- 6 chicken thighs skin on (about 1 lb.)
- 3 tbsp. extra virgin olive oil
- 1 lemon zested juice reserved for another use
- 1 tbsp. chopped fresh rosemary with extra sprigs for garnish
- 1 teaspoon garlic powder
- 1 tsp. coarse salt
- ½ tsp. freshly ground pepper
- ½ lb fresh green beans washed and trimmed
- 1 tablespoon fresh parsley leaves chopped, for garnish
- Preheat oven to 400-degrees and line a large baking sheet with parchment paper.
- Zest the lemon and chop the fresh rosemary.
- Whisk together: olive oil, lemon zest, chopped rosemary, garlic powder, salt, and pepper. Reserve 1 tablespoon of this mixture for the green beans and set aside.
- Place the chicken thighs on the parchment-lined sheet pan.
- Using a pastry brush, baste chicken thighs and with the olive oil mixture, then toss the remaining mixture in a large bowl with the potatoes, making sure all potatoes are evenly coated.
- Spread the potatoes evenly around the chicken, making sure that there is room in between for the potatoes and chicken to roast and not steam. Add additional fresh cracked pepper, if desired.
- Roast for 25 minutes.
- Toss the remaining reserved tablespoon of the olive oil mixture with the green beans. Add the green beans to the pan (if you are using an extra-large pan and they have room to roast), or line a second pan with parchment, add the green beans, and spread them out evenly on the pan.
- Roast the green beans, along with the chicken and potatoes, for another 20-25 minutes, until the chicken skin and potatoes are golden and crispy.
- Sprinkle with fresh chopped parsley and serve immediately.