Sheet-Pan Rosemary Chicken Thighs with Potatoes and Green Beans
In short: Bone-in chicken thighs roast on one tray with baby potatoes and green beans, seasoned with rosemary, garlic and lemon. Minimal cleanup. It takes about 1 h in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 600 kcal
One tray, one oven, and dinner looks after itself. The potatoes go in first because they take longest, then the chicken thighs join them, and the green beans land on the tray for the final stretch. Rosemary, garlic and lemon season everything, and the chicken fat flavors the potatoes underneath. The result is a complete meal with browned edges, one pan to wash and time to do something else.
Instructions
- Heat the oven to 220°C (425°F). Toss the potatoes on a large rimmed baking sheet with 2 tablespoons of the oil and 1/2 teaspoon of the salt, and spread them cut side down.
- Roast the potatoes for 10 minutes while you prepare the chicken.
- Pat the thighs dry. Rub them with the remaining oil, the remaining salt, the pepper, rosemary, lemon zest and half the garlic.
- Take the tray out, push the potatoes to the edges and place the thighs skin side up in the middle. Tuck the lemon wedges and the remaining garlic between the pieces.
- Roast for 20 minutes. Toss the green beans with a spoonful of the pan juices and scatter them on the tray.
- Roast for 10 to 15 minutes more, until the skin is crisp, the beans are tender and the chicken reads at least 74°C (165°F) near the bone.
- Rest for 5 minutes, squeeze a roasted lemon wedge over everything and serve from the tray.
Tips
- Use a heavy, rimmed tray and do not crowd it. Food that touches too closely steams, so use two trays when cooking for more people.
- Thyme or oregano work in place of rosemary, and broccoli florets or asparagus can replace the green beans.
Questions and answers
Can I use boneless chicken thighs?
Yes, but they cook faster. Roast the potatoes for 20 minutes first, then add the boneless thighs and roast for 25 minutes more, adding the beans for the last 10.
How do I get crispy chicken skin on a sheet pan?
Pat the skin very dry, use a hot oven and leave space between the pieces. Do not cover the tray at any point.
Can I prep this ahead?
Season the chicken and chop the vegetables up to a day ahead and store them separately in the fridge. Let the chicken sit at room temperature for 20 minutes before roasting.
How long does it take to make Sheet-Pan Rosemary Chicken Thighs with Potatoes and Green Beans?
About 1 h in total: 15 min of preparation and 45 min of cooking.
How many calories are in Sheet-Pan Rosemary Chicken Thighs with Potatoes and Green Beans?
About 600 kcal per serving, with 36 g of protein, 38 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 38 g |
| Fat | 31 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
