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Sheet Pan Chicken Thighs with Roasted Potatoes and Green Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 11 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Sheet Pan Chicken Thighs recipe is a simple and delicious one-pan meal perfect for a busy weeknight. Juicy, seasoned chicken thighs are baked alongside tender red potatoes and fresh green beans, all coated in olive oil and a flavorful blend of smoked paprika, garlic, and herbs. The wire rack allows the chicken to crisp beautifully while the vegetables roast to perfection underneath, making cleanup a breeze and dinner effortless.

Ingredients

Seasoning Mix

  • 1 1/2 tbsp smoked paprika
  • 1/2 tbsp garlic powder
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1/2 tsp parsley

Main Ingredients

  • 1/4 cup olive oil
  • 6 Springer Mountain Farms chicken thighs
  • 1 lb small red potatoes, cut in half
  • 12 oz green beans

Instructions

  1. Prep the Chicken: Preheat your oven to 400°F (200°C). Wash the chicken thighs thoroughly and pat them dry using paper towels to ensure the skin crisps well during baking.
  2. Mix the Seasonings: In a small bowl, combine the smoked paprika, garlic powder, salt, black pepper, thyme, and parsley to create a balanced and fragrant spice blend.
  3. Season the Chicken and Vegetables: In a large mixing bowl, add the chicken thighs, halved red potatoes, green beans, olive oil, and the seasoning mix. Use clean hands to toss everything together until all pieces are evenly coated with the oil and spices.
  4. Arrange the Vegetables: Spread the seasoned potatoes and green beans evenly across a large baking sheet in a single layer to ensure even roasting.
  5. Place the Chicken: Set a wire baking rack over the vegetables on the sheet. Arrange the chicken thighs on the rack, leaving about 1 inch of space between each to help the skin crisp and avoid moisture buildup.
  6. Bake the Dish: Place the sheet pan in the preheated oven and bake for 45 to 48 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden and crispy.
  7. Baste and Serve: Once baked, remove the chicken from the rack and place it directly on the baking sheet with the roasted vegetables. Brush some of the pan juices over the chicken and veggies for extra flavor. Serve hot and enjoy your hearty sheet pan meal!

Notes

  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
  • If you prefer softer vegetables, parboil the potatoes for 5 minutes before coating and roasting.
  • Feel free to swap green beans for other vegetables like asparagus or Brussels sprouts.
  • For extra crispiness, broil for 2–3 minutes at the end of baking, watching carefully to avoid burning.
  • This recipe can be doubled but use two baking sheets spaced in the oven for even cooking.

Find it online: https://meallora.com/sheet-pan-chicken-thighs-with-roasted-potatoes-and-green-beans-recipe/