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Easy Crispy Sheet Pan Chicken Thighs Recipe with Garlic Potatoes and Green Beans for Perfect Dinners

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A straightforward and flavorful sheet pan dinner featuring crispy bone-in chicken thighs, garlic-infused roasted potatoes, and tender green beans, all cooked together for an easy, satisfying meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1.5 pounds baby Yukon Gold or red potatoes, halved
  • 12 ounces fresh green beans, trimmed
  • 3 cloves garlic, minced or sliced
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or rosemary
  • Optional: lemon wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby Yukon Gold potatoes. Toss them in a bowl with 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika. Mix until well coated. Set aside.
  3. Trim the green beans by snapping or cutting off the stem ends. Toss them in a separate bowl with 1 tablespoon olive oil, a pinch of salt, and pepper. Keep ready for roasting.
  4. Pat the chicken thighs dry with paper towels to remove excess moisture. Rub each thigh with 1 tablespoon olive oil, then sprinkle with salt, pepper, smoked paprika, and dried thyme or rosemary.
  5. Arrange the potatoes in a single layer on one half of a large rimmed sheet pan. Place the chicken thighs skin-side up on the other half, leaving space between pieces to allow air circulation.
  6. Roast in the oven for 20 minutes.
  7. After 20 minutes, carefully move the potatoes and chicken to one side of the pan and add the green beans to the empty space. Toss the green beans gently with the pan drippings.
  8. Continue roasting everything together for another 15-20 minutes, flipping the chicken thighs once halfway through if desired. The chicken should reach an internal temperature of 165°F (74°C), with golden crispy skin, tender potatoes, and bright green beans with slight browning.
  9. Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Optionally, squeeze fresh lemon juice over the dish for brightness.

Notes

Pat chicken skin dry for best crispiness. Do not overcrowd the pan to avoid steaming. Add green beans halfway through roasting to keep them crisp. If skin isn’t crispy enough, broil for 1-2 minutes watching closely. Leftovers reheat best in oven at 375°F for 10-15 minutes to restore crispness. Optional lemon juice brightens flavors before serving.

Nutrition

Keywords: sheet pan chicken, crispy chicken thighs, garlic potatoes, green beans, easy dinner, one pan meal, weeknight dinner, roasted chicken

Find it online: https://tablemira.com/easy-crispy-sheet-pan-chicken-thighs-recipe-with-garlic-potatoes-and-green-beans-for-perfect-dinners/