Description

This Sheet Pan Chicken and Potatoes brings irresistible flavor and simplicity to your dinner table. With minimal prep, juicy chicken thighs, and vibrant vegetables, it’s the perfect choice for a quick and satisfying meal.

Ingredients

Scale

1½ lbs baby gold or red potatoes, quartered
2 ½ tablespoons olive oil, 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

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Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper.
In a mixing bowl, combine quartered potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder, and oregano. Toss to coat and spread the potatoes on one side of the sheet pan.
In a small bowl, mix fresh dill, lemon zest, and remaining salt. Pat chicken thighs dry and rub with ½ tablespoon olive oil, followed by the dill and lemon zest mixture.
Place the seasoned chicken thighs on the opposite side of the sheet pan from the potatoes and roast for 20–25 minutes.
While the chicken and potatoes roast, add green beans to the bowl used for the potatoes, along with the remaining ½ tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder. Toss to coat.
After 20–25 minutes, remove the pan from the oven, toss the potatoes, and add the green beans. Spread all items out for even roasting.
Return the pan to the oven and roast for another 10 minutes, or until chicken reaches an internal temperature of 175–185°F and the skin is crispy.
Before serving, squeeze fresh lemon juice over the dish and sprinkle with extra dill.

Notes

For extra flavor, let the chicken marinate with the lemon zest and dill mixture for a few hours before cooking.
Adjust the cooking time depending on the size of the chicken thighs; larger thighs may need additional time.
Feel free to swap in other vegetables like carrots or zucchini according to your preference.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 35g
Cholesterol: 100mg