Description
A classic, wholesome one-pan dinner featuring juicy roasted chicken, tender potatoes, and crisp-tender green beans seasoned with garlic and herbs.
Ingredients
1.5 lbs chicken thighs (bone-in, skin-on)
1 lb Yukon Gold potatoes, cut into 1-inch cubes
1/2 lb fresh green beans, trimmed
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and freshly ground black pepper to taste
1 lemon, sliced (optional for garnish)
Instructions
Step 1: Preheat your oven to 400°F (200°C) and lightly grease a large rimmed sheet pan with olive oil or parchment paper.
Step 2: In a large mixing bowl, combine the cubed potatoes and chicken thighs. Drizzle with 2 tablespoons of olive oil and toss with garlic, oregano, paprika, salt, and pepper.
Step 3: Arrange the chicken and potatoes in a single layer on the prepared sheet pan, ensuring the chicken is skin-side up.
Step 4: Roast in the preheated oven for 20 minutes. While the chicken is roasting, toss the green beans with the remaining tablespoon of olive oil and a pinch of salt.
Step 5: Remove the pan from the oven and carefully add the green beans to the empty spaces on the pan. Return to the oven and bake for an additional 15-20 minutes.
Step 6: Check that the chicken's internal temperature has reached 165°F and the potatoes are golden brown. Let rest for 5 minutes before serving.
Notes
For crispier potatoes, avoid overcrowding the pan. Use two pans if necessary.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Chicken
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
