Description
This Sheet Pan Chicken and Potatoes is packed with flavor and easy to prepare, making it a perfect choice for a quick and satisfying dinner. With succulent chicken thighs, roasted potatoes, and crisp green beans, every bite is a delight!
Ingredients
Scale
- 1½ lbs baby gold or red potatoes, quartered
- 2 ½ tablespoons olive oil or butter, 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
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 of sea salt, ¼ teaspoon of black pepper, 1 teaspoon of garlic powder, and dried oregano. Toss to coat the potatoes well, then spread them out on one side of the prepared sheet pan. Reserve the bowl for later use.
- In a small bowl, mix the chopped dill, lemon zest, and a pinch of salt. Pat the chicken thighs dry to ensure crispy skin, then rub each piece with the remaining ½ tablespoon of olive oil, followed by the lemon zest mixture.
- Place the seasoned chicken thighs on the opposite side of the sheet pan from the potatoes and roast both for 20–25 minutes.
- While they are roasting, add the green beans to the reserved mixing bowl and coat them with the last ½ tablespoon of olive oil, remaining ½ teaspoon of sea salt, ¼ teaspoon of black pepper, and ½ teaspoon of garlic powder, tossing well.
- After 20–25 minutes, remove the pan from the oven, toss the potatoes, and add the green beans, ensuring everything is spread out for even roasting.
- Return the pan to the oven and continue roasting for an additional 10 minutes, or until the chicken reaches an internal temperature of 175–185°F and the skin is crispy.
- Finish by squeezing fresh lemon juice over the dish and sprinkling with extra dill before serving.
Notes
For added flavor, marinate the chicken thighs in the lemon zest mixture for a few hours before cooking.
You can customize the vegetables according to your preference or seasonal availability.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg