Herb-Roasted Sheet Pan Chicken with Potatoes and Green Beans Recipe
This Herb-Roasted Sheet Pan Chicken with Potatoes and Green Beans is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken thighs are seasoned with a fragrant blend of lemon zest, fresh rosemary, and garlic powder, then roasted alongside buttery Yukon gold potatoes and crisp green beans. The result is a golden, crispy, and savory dish that’s easy to prepare and clean up.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 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 (plus extra sprigs for garnish)
- 1 tsp garlic powder
- 1 tsp coarse salt
- ½ tsp freshly ground pepper
Vegetables
- 24 oz Yukon gold potatoes, sliced into 2” pieces
- ½ lb fresh green beans, washed and trimmed
Garnish
- 1 tbsp fresh parsley leaves, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Zest and Chop Herbs: Zest the lemon and finely chop the fresh rosemary to release their aromatic flavors, which will infuse the chicken and vegetables.
- Make Olive Oil Mixture: In a bowl, whisk together the olive oil, lemon zest, chopped rosemary, garlic powder, coarse salt, and freshly ground pepper. Reserve 1 tablespoon of this mixture separately for tossing the green beans later.
- Prepare Chicken: Place the chicken thighs skin side up on the parchment-lined baking sheet. Using a pastry brush, generously baste each chicken thigh with the olive oil mixture to coat evenly.
- Toss Potatoes: In a large bowl, toss the Yukon gold potatoes with the remaining olive oil mixture until every piece is well coated.
- Arrange Potatoes: Spread the coated potatoes evenly around the chicken on the baking sheet, ensuring there is space between pieces to allow proper roasting and avoid steaming. Optionally, add extra freshly cracked pepper over the potatoes for more flavor.
- Roast Chicken and Potatoes: Place the baking sheet in the preheated oven and roast for 25 minutes to begin cooking the chicken and potatoes and develop golden crusts.
- Prepare Green Beans: Toss the fresh green beans with the reserved 1 tablespoon of olive oil mixture. If your baking sheet has enough room, arrange the green beans around the chicken and potatoes; otherwise, line a second baking sheet with parchment and spread the green beans evenly.
- Continue Roasting: Return the pan(s) to the oven and roast for an additional 20 to 25 minutes, until the chicken skin is crispy and golden, the potatoes are tender and browned, and the green beans are roasted yet crisp-tender.
- Garnish and Serve: Once cooked, sprinkle the dish with freshly chopped parsley leaves. Serve immediately for the best flavor and texture.
Notes
- For juicier chicken, let the thighs rest for 5 minutes before serving.
- You can substitute chicken breasts if preferred, but adjust cooking time as they cook faster and can dry out.
- Use a digital thermometer to check chicken internal temperature; it should read 165°F (74°C) for safe consumption.
- Potatoes can be parboiled for 5 minutes before roasting to shorten cooking time if desired.
- Feel free to add other herbs like thyme or sage for different flavor profiles.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
Keywords: sheet pan chicken, roasted chicken, one pan meal, herb roasted chicken, potatoes and green beans, easy dinner, lemon herb chicken
