Description
Enjoy this Sheet Pan Chicken and Potatoes dish, packed with irresistible flavors, simple prep, and healthy ingredients. Perfect for a quick dinner!
Ingredients
Scale
- 1½ lbs baby gold or red potatoes, quartered
- 2 ½ tablespoons olive oil or butter, divided
- 1 ½ teaspoon sea salt, divided
- 1 ½ teaspoon garlic powder, divided
- 1 teaspoon dried oregano
- ½ teaspoon black pepper, divided
- 3 tablespoons fresh dill, finely chopped
- Zest of 1 lemon
- 4–6 bone-in skin-on chicken thighs, about 1½–2 lbs
- 1 lb fresh green beans, trimmed
- Lemon wedges for serving, optional
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Combine potatoes in a bowl with 1½ tablespoons olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, and oregano. Toss well, then spread potatoes on one side of the sheet pan.
- In a small bowl, mix fresh dill, lemon zest, and salt. Dry the chicken thighs and rub them with ½ tablespoon olive oil and the dill mixture.
- Place the chicken thighs on the other side of the sheet pan and roast for 20-25 minutes.
- Meanwhile, add green beans to the bowl used for potatoes, along with remaining ½ tablespoon olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Toss to coat.
- After 20-25 minutes, remove the pan from the oven, toss potatoes, and add green beans. Ensure vegetables have space to roast.
- Return the pan to the oven and roast for another 10 minutes, until the chicken reaches 175-185°F and the skin is crispy.
- Squeeze fresh lemon juice over everything and finish with extra dill before serving.
Notes
For extra crispy skin, ensure the chicken is patted dry before seasoning.
Feel free to add other vegetables like carrots or bell peppers for added color and flavor.
Substitute the dill with thyme or rosemary for different herb flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg