why make this recipe
This recipe is quick, simple, and uses one pan. You get juicy chicken, soft potatoes, and crisp green beans with little effort. It saves time on washing dishes and makes a full meal in one bake.
introduction
Baked Chicken, Potatoes and Green Beans is an easy oven meal that works any night. The chicken cooks with the potatoes and green beans for good flavor. If you want another simple baked chicken idea, try this baked chicken burritos with cheesy green chili sauce for a change.
how to make Baked Chicken, Potatoes and Green Beans
Preheat the oven and place the chicken, potatoes, and beans on a sheet pan. Drizzle oil and season everything. Toss to coat and spread in one layer. Roast until the chicken reaches 165°F and the potatoes are tender. For ideas on pairing baked mains, see this baked salmon with spinach and mozzarella recipe for a different flavor profile.
Ingredients :
- 4 bone-in, skin-on chicken thighs
- 4 medium potatoes, cut into wedges
- 2 cups fresh green beans, trimmed
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Directions :
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, arrange the chicken thighs, potato wedges, and green beans.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, paprika, salt, and pepper.
- Toss everything to coat evenly.
- Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
- Garnish with fresh herbs if desired before serving.
how to serve Baked Chicken, Potatoes and Green Beans
Serve hot from the oven. Put chicken, potatoes, and green beans on each plate. Add a green salad or crusty bread if you like. Garnish with chopped parsley or thyme for color.
how to store Baked Chicken, Potatoes and Green Beans
Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes until hot, or microwave in short bursts.
tips to make Baked Chicken, Potatoes and Green Beans
- Cut potatoes into even wedges so they cook the same time.
- Use bone-in, skin-on thighs for more flavor and juicier meat.
- Spread items in a single layer so they roast, not steam.
- Check chicken with a meat thermometer for 165°F.
- For crisper potatoes, place potatoes on the pan first and roast 10 minutes before adding chicken and beans.
variation (if any)
- Swap green beans for asparagus or broccoli.
- Use boneless chicken thighs or breasts, but reduce baking time.
- Add lemon slices or a splash of balsamic for extra flavor.
- Toss potatoes with smoked paprika or rosemary for a different taste.
FAQs
Q: Can I use boneless chicken instead of bone-in?
A: Yes. Boneless chicken cooks faster. Check earlier for doneness.
Q: Can I use frozen green beans?
A: You can, but add them later or pat dry so they do not make the pan soggy.
Q: How do I make the potatoes crispier?
A: Cut wedges small, dry them, and give them a head start in the oven before adding chicken.
Q: Is 35-40 minutes always enough?
A: Time varies by oven and size of pieces. Use a thermometer and check potatoes for tenderness.
Conclusion
For another one-pan take on this classic meal, see this one-pan baked chicken, potatoes and green beans recipe for more tips and variations.
Baked Chicken, Potatoes and Green Beans
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, arrange the chicken thighs, potato wedges, and green beans.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, paprika, salt, and pepper.
- Toss everything to coat evenly.
- Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
- Garnish with fresh herbs if desired before serving.