Sheet Pan Dinner with Chicken Thighs, Green Beans and Potatoes

A sheet pan dinner is an easy prep, easy cook, easy clean-up weeknight dinner!  You can come up with any combination of protein and vegetables and seasonings you like.  This is a standard in our house.

Sheet Pan Dinner with Chicken Thighs, Green Beans and Potatoes


  • 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
  • 8 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1-1/4 teaspoons Kosher or sea salt, divided
  • 1 teaspoon dried rosemary, crushed, divided
  • 1 tsp dried oregano, crushed, divided
  • 3/4 teaspoon black pepper, divided
  • 1 lb of green beans


  1. Preheat oven to 425°.
  2. In a large bowl, combine potatoes, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary, 1/2 teaspoon of oregano, and 1/2 teaspoon pepper; toss to coat.
  3. Transfer to a large sheet pan lined with foil or parchment paper and sprayed with cooking spray or oil.
  4. In a small bowl, mix remaining salt, rosemary, oregano, and pepper. Sprinkle chicken with this mixture; arrange over potatoes.
  5. Roast until chicken is cooked through and potatoes are just tender, 25-30 minutes.  Remove from oven and turn chicken and potato pieces.
  6. Add green beans to pan.  Roast until green beans are tender, 10-15 minutes longer. Stir to combine; serve.  Yields 4-6 servings.
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1 Response to Sheet Pan Dinner with Chicken Thighs, Green Beans and Potatoes

  1. Pingback: 2018 Monday Meal Plan: Week 17 (April 16 through 22, 2018) | Plan Prep Pour

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