Can you cook chicken and vegetables together on a sheet pan?

Yes, chicken and vegetables can be cooked together on a sheet pan. For best results, give potatoes a head start and avoid overcrowding the pan so everything roasts evenly instead of steaming.

What type of potatoes work best for sheet pan chicken recipes?

Baby potatoes, Yukon gold, and red potatoes work best because they roast evenly and stay tender inside while becoming lightly crisp on the outside.

Can I use frozen green beans instead of fresh?

Yes, frozen green beans can be used. Add them halfway through cooking to reduce excess moisture and help them roast properly.

How do you keep chicken from drying out in the oven?

Chicken thighs stay juicier than breasts, but either works. Cook at a higher temperature, avoid overcooking, and let the chicken rest briefly after baking to keep it moist.

Sheet Pan Chicken, Beans, and Potatoes – Foolproof 30-Minute Dinner

Description

An easy, comforting sheet pan dinner made with juicy roasted chicken, tender potatoes, and crisp green beans. This one-pan meal is perfect for busy weeknights, delivering big flavor with minimal prep and easy cleanup.

Ingredients

Scale

1.5 lb boneless chicken thighs or chicken breasts
1.5 lb baby potatoes, halved
12 oz fresh green beans, trimmed
3 tablespoons olive oil
4 cloves garlic, minced
1 medium lemon, sliced
1.5 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano or Italian seasoning
Optional: red pepper flakes or fresh parsley

Cook Mode Keep your screen awake while you cook

Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
Toss the potatoes with 1½ tablespoons olive oil, half the salt, pepper, and paprika. Spread evenly on the sheet pan.
Roast the potatoes for 15 minutes to give them a head start.
Meanwhile, coat the chicken with the remaining olive oil, garlic, oregano, remaining salt, and seasoning.
Remove the pan from the oven, add the chicken and green beans, and arrange lemon slices on top.
Return to the oven and roast for 25–30 minutes, until the chicken is cooked through and vegetables are tender.
Optional: broil for 2–3 minutes for extra browning.
Let rest for 5 minutes before serving.

Notes

Avoid overcrowding the pan to ensure proper roasting.
Chicken thighs stay juicier than breasts, but both work well.
Frozen green beans can be used; add them halfway through cooking.
Leftovers keep well in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Sheet Pan
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 780mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 32g
Cholesterol: 95mg