Sheet Pan Chicken with Green Beans and Potatoes

Sheet Pan Chicken with Green Beans and Potatoes

SERVINGS

6

PREP TIME

10 Min

COOK TIME

35 Min

Golden, crisp-skinned lemon-garlic chicken, roasted potatoes, and deliciously tender green beans. This recipe gives you a complete dinner, and it all cooks on a single sheet pan in the oven!
FEATURED PRODUCTS
Cut Green Beans

Green Giant® Cut Green Beans
WHERE TO BUY
Sheet Pan Chicken with Green Beans and Potatoes

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Green Giant product(s) used: Green Giant® Cut Green Beans

Lists of ingredients:

  • ¼ cup olive oil
    2 Tablespoons lemon juice
    2 teaspoons garlic
    2 teaspoons Italian seasoning
    ½ teaspoon salt
    ¼ teaspoon black pepper
    6 bone-in chicken thighs
    3 cups halved baby potatoes
    1 can (28 ounces) Green Giant® Family Size Cut Green Beans, drained
    2 Tablespoons freshly chopped parsley

STEPS

1 Preheat oven to 400ºF. Stir together oil, lemon juice, garlic, Italian seasoning, salt and pepper in a small bowl. Reserve 2 tablespoons in a separate bowl for serving.
2 Blot chicken skin with paper towel to remove excess moisture and place on a sheet pan with potatoes. Drizzle with sauce and toss to coat.
3 Spread evenly on sheet pan with chicken skin-side-up and bake for 25 minutes.
4 Toss green beans in reserved sauce and spread evenly on sheet pan with chicken and potatoes. Bake for 8-10 minutes longer. Serve hot garnished with fresh parsley.

TIPS & TRICKS

This recipe also works well with our Cut Asparagus Spears. Just substitute the same amount for the green beans.

Make-ahead strategy: Mix the sauce in the morning before work. Reserve 2 tablespoons of the sauce and add the rest to a resealable plastic bag along with the chicken and potatoes. Store the bag and the reserved sauce in the fridge. When it’s time to make dinner, spread the chicken and potatoes on the sheet pan and proceed as directed in step 3.

If you have leftovers, you can use them to make a great chilled salad for a workday lunch. Remove and discard the chicken bones and chop the meat. Toss with the leftover green beans and potatoes, add a little mayo and squeeze of fresh lemon juice, and store in the fridge until ready to eat. Enjoy over greens or in a sandwich.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Green Giant product(s) used: Green Giant® Cut Green Beans

  • ¼ cup olive oil
    2 Tablespoons lemon juice
    2 teaspoons garlic
    2 teaspoons Italian seasoning
    ½ teaspoon salt
    ¼ teaspoon black pepper
    6 bone-in chicken thighs
    3 cups halved baby potatoes
    1 can (28 ounces) Green Giant® Family Size Cut Green Beans, drained
    2 Tablespoons freshly chopped parsley

1 Preheat oven to 400ºF. Stir together oil, lemon juice, garlic, Italian seasoning, salt and pepper in a small bowl. Reserve 2 tablespoons in a separate bowl for serving.
2 Blot chicken skin with paper towel to remove excess moisture and place on a sheet pan with potatoes. Drizzle with sauce and toss to coat.
3 Spread evenly on sheet pan with chicken skin-side-up and bake for 25 minutes.
4 Toss green beans in reserved sauce and spread evenly on sheet pan with chicken and potatoes. Bake for 8-10 minutes longer. Serve hot garnished with fresh parsley.

Tips & Tricks

This recipe also works well with our Cut Asparagus Spears. Just substitute the same amount for the green beans.

Make-ahead strategy: Mix the sauce in the morning before work. Reserve 2 tablespoons of the sauce and add the rest to a resealable plastic bag along with the chicken and potatoes. Store the bag and the reserved sauce in the fridge. When it’s time to make dinner, spread the chicken and potatoes on the sheet pan and proceed as directed in step 3.

If you have leftovers, you can use them to make a great chilled salad for a workday lunch. Remove and discard the chicken bones and chop the meat. Toss with the leftover green beans and potatoes, add a little mayo and squeeze of fresh lemon juice, and store in the fridge until ready to eat. Enjoy over greens or in a sandwich.

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