Are you tired of complicated recipes with endless dishes to wash? Get ready for the most mouth-watering, effortless sheet pan dinner that will revolutionize your weeknight cooking! This Chicken Thigh Sheet Pan Dinner is not just a meal; it's a culinary experience that combines crispy chicken, perfectly roasted potatoes, and tender green beans in one spectacular dish. With minimal prep time and maximum flavor, this recipe is about to become your new go-to dinner that will have your family begging for seconds!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups baby potatoes, halved
- 1 cup green beans
- 3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper to create a seasoning blend.
- Pat chicken thighs dry with paper towels to ensure crispy skin. Place chicken thighs skin-side up on the sheet pan.
- Toss halved baby potatoes with half of the seasoning mixture, ensuring even coating. Arrange potatoes around the chicken thighs on the sheet pan.
- Trim the ends of green beans and toss them with remaining seasoning mixture.
- Spread green beans on the sheet pan around the chicken and potatoes, ensuring a single layer for even roasting.
- Brush chicken thighs with remaining seasoning mixture, making sure to coat the skin thoroughly.
- Place sheet pan in preheated oven and roast for 35-40 minutes, or until chicken internal temperature reaches 165°F (74°C) and skin is golden brown.
- Remove from oven and let rest for 5 minutes before serving. The potatoes should be crispy and the green beans slightly caramelized.
- Serve hot, garnishing with fresh herbs like parsley or thyme if desired.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure the crispiest skin possible.
- Use parchment paper or aluminum foil for easy cleanup and to prevent sticking.
- Make sure vegetables are cut to similar sizes to ensure even cooking.
- Don't overcrowd the sheet pan - give ingredients some space to roast properly.
- Use a meat thermometer to check that chicken reaches the safe internal temperature of 165°F (74°C).
- Let the dish rest for 5 minutes after cooking to allow juices to redistribute.
- For extra flavor, try adding fresh herbs like rosemary or thyme before roasting.
- If you want extra crispy potatoes, flip them halfway through cooking.
- Experiment with different seasonings to keep the recipe exciting and fresh.
- Leftovers can be stored in an airtight container and reheated in the oven to maintain crispiness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 28g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 140mg
