This all-in-one recipe combines Baked Chicken, Potatoes and Green Beans for a hearty and satisfying dinner! It comes together on a single sheet pan for an easy weeknight meal the whole family will love.
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Take tender potatoes, juicy chicken thighs, and fresh green beans to the next level with this sheet pan dinner! It all cooks together on the same baking sheet for a convenient and easy dinner recipe that results in a complete meal.
Why this Recipe Works
A sheet pan dinner is one of my favorite ways to make a satisfying meal that requires very little stress and prep. This chicken with potatoes and green beans recipe has been one of my favorite sheet pan meals lately.
Juicy BBQ chicken paired with tender crisp green beans and potatoes is a classic and crowd-pleasing dish. With the veggies baked right alongside the chicken, you’ll have everything you need for a full dinner on one sheet pan!
For some similar recipes, my One Pan Lemon Herb Chicken with Asparagus and One Pan Pork Tenderloin with Vegetables are sure to satisfy as well.
Ingredients Needed
- Brown Sugar: Helps balance out all of the savory flavors with some complex sweetness.
- Seasonings: A blend of smoked paprika, onion powder, garlic powder, chili powder, red pepper flakes, and cumin give your chicken so much flavor.
- Boneless Skinless Chicken Thighs: Bake to tender perfection in the oven.
- Olive Oil
- Baby Potatoes: Red or Gold are both fine.
- French Onion Soup Mix: A quick and easy way to instantly infuse your veggies with lots of amazing flavor.
- BBQ Sauce: Feel free to use your favorite brand or even make your own!
- Fresh Green Beans
How to Make Baked Chicken Potatoes and Green Beans
- Step 1: Combine all of the seasonings in a small mixing bowl. In a large bowl, toss chicken thighs with olive oil and the coat in seasoning blend.
- Step 2: In a separate bowl, toss the potatoes and green beans with olive oil and onion soup dry mix.
- Step 3: Arrange the chicken thighs on one half of a baking sheet and add the potatoes to the other half. Bake!
- Step 4: Remove from the oven. Mix the green beans with the potatoes. Coat the chicken thighs in BBQ sauce, then back into the oven!
Recipe Tips
- Boneless skinless chicken breasts can also be used, but be aware that you’ll need to reduce the cooking time a bit. You may even want to bake the potatoes on their own for a bit before cooking the chicken to ensure that the potatoes are tender.
- Instead of baby potatoes, red potatoes, gold potatoes, russet potatoes, or fingerling potatoes can be used. For larger potatoes, cut into bite sized pieces first.
- Cover the cookie sheet with parchment paper or aluminum foil for easier cleanup.
- If you want to add other veggies, try brussels sprouts, broccoli, baby carrots, or even entire garlic cloves for a punch of flavor.
- I much prefer to use fresh over frozen green beans, but if you want to use frozen be sure to fully thaw and drain them of excess liquid.
- If you have leftovers of your sheet pan chicken, transfer to an airtight container and store in the fridge for 3 to 4 days.
