Sheet pan chicken thighs and potatoes with green beans is an easy, all-in-one, hands off dinner that's well seasoned and delicious.
That moment when I have loaded my sheet pans and I tuck them lovingly in the oven and close the door?
It's magic. It means I am done with making dinner. Everything is roasting and I'm off duty.
So I maybe make a lot of sheet pan meals. 😂
Today we're talking sheet pan chicken thighs cause oh my goodness, they bring all the flavor.
I often make easy baked chicken thighs for a low-key dinner or just as meal prep to have some extra protein on hand. So this is a long-time go-to for me.
Chicken thighs are meaty, tender, juicy and we've got them perfectly seasoned in today's recipe. We're using some paprika, garlic powder and dried thyme, plus salt and pepper of course. And a pinch of cayenne if you're up for it.
We're pairing these gorgeous roasted chicken thighs with cubed sweet potatoes, which give a great contrast to the savory seasoning, and green beans, which get tender and the right amount of charred.
Everything just works so well together and cooks evenly in the oven.
But you know I like to give you options. So I tested this a half dozen ways and have some variations to share with you.
Make this your own so it works for your family!
Ingredient Notes:
Chicken: Make sure to trim your chicken thighs of excess fat. You'll also want to make sure to separate them from the sweet potatoes and green beans on a different/second sheet pan. The chicken will give off juices and you don't want the veggies to be sitting in liquid and not getting roasted and crisp.
Potatoes: I love sweet potatoes here to balance the spicy kick of the seasoning mix, however you can also use Yukon gold potatoes if you prefer. Cubed red potatoes would probably be fine as well.
Green beans: These are my favorite vegetable to use here. They get all the way tender and slightly charred. I've also made this with Brussels sprouts, halved if large, and that was great, too. I made it once with broccoli and it was just OK. You could also skip roasting a green veggie and just serve the chicken and potatoes with a salad or other veggie side. Whatever works for you.
Cayenne: This just gives a little hint of spice to the recipe. You can adjust how much you use to suit your tastes. Or sub some extra black pepper if you'd rather skip it.
And while we enjoy this as is, not a thing else needed, you could certainly serve it sprinkled with some feta cheese or fresh herbs if you'd like.
The beauty of this - and most all sheet pan recipes - is that you have your entire dinner ready at the same time.
You don't need to worry and stress about coordinating several different parts to a meal. It's all finished and hot and ready to serve at the same time.
Anytime I can have one less thing - in pretty much any category - to worry about, I am grateful.
I hope you love these sheet pan chicken thighs and potatoes as much as we do.
Happy cooking and enjoy!
XO,
Kathryn
Sheet Pan Chicken Thighs with Potatoes & Green Beans
Ingredients
- 2 lbs. boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil, divided
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon dried thyme
- ½ teaspoon black pepper
- ⅛ to ¼ teaspoon cayenne (or more black pepper)
- 2 medium sweet potatoes, peeled and cut in ½ inch pieces
- 8 oz. green beans, trimmed
- Salt and black pepper
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper for easy clean up.
- In a small bowl, combine the salt, paprika, garlic powder, thyme, black pepper and cayenne. Reserve 1 ½ teaspoons.
- Drizzle the chicken thighs with 2 teaspoons of olive oil and season on both sides with all but the reserved seasoning mix. Place on one of the baking sheets.
- Mix the sweet potatoes with 1 tablespoon of olive oil and the reserved 1 ½ teaspoons of the seasoning mixture. Spread into an even layer on the second baking sheet.
- Mix the green beans with the remaining 1 teaspoon olive oil and season lightly with salt and black pepper. Spread into an even layer on the same baking sheet as the sweet potatoes.
- Place both baking sheets in the oven and roast the chicken and veggies at 400 for 25-30 minutes, until the chicken is cooked through and the veggies are tender. Serve hot and enjoy!
Notes
Nutrition
If you love a sheet pan dinner like I do, sheet pan sausage and veggies and sheet pan jambalaya are some of our favorites.
And this sheet pan honey mustard chicken with potatoes and broccoli is a great family friendly meal.
Or if you're looking for more January friendly recipes, try this light and healthy sheet pan chicken and broccoli with bell peppers or sheet pan Mediterranean chicken and veggies.
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