Sheet Pan Chicken with Potatoes and Green Beans Recipe

I absolutely love how this Sheet Pan Chicken with Potatoes and Green Beans Recipe comes together — it’s like a little miracle for busy weeknights. You toss everything on one sheet pan, season it well, and let the oven do the work while you relax or prep something else. What makes it special to me is the perfect combo of tender, juicy chicken with crispy golden potatoes and fresh green beans all infused with those easy seasoning mixes and buttery goodness.

When I first tried this recipe, I was amazed at how effortlessly delicious it was, and my family goes crazy for it every time I make it. If you’re looking for a hassle-free, wholesome meal that feels homemade but doesn’t demand hours in the kitchen, this Sheet Pan Chicken with Potatoes and Green Beans Recipe is hands down worth trying. You’ll find that it’s comforting and satisfying with minimal cleanup, which makes it my absolute go-to.

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Ingredients You’ll Need

These ingredients come together like old friends—they’re simple, flavorful, and easy to find at any grocery store. I always recommend choosing fresh green beans and Yukon Gold potatoes for the best texture and taste.

• Chicken thighs or breasts: I prefer thighs for juiciness, but breasts work well too—just watch the cooking time.
• Baby Yukon Gold Potatoes: These roast beautifully and get nice and crispy on the edges.
• Fresh Green Beans: Make sure they’re firm and bright green for the best snap after roasting.
• Good Seasons Garlic and Herb Dressing Mix: This seasoning adds instant flavor that’s hard to beat.
• Onion Soup Mix: Brings a rich, savory punch to the potatoes and green beans.
• Unsalted Butter: Melts over everything and makes the dish irresistibly rich.

Variations

I love that this Sheet Pan Chicken with Potatoes and Green Beans Recipe is a great canvas for your own twists. Whether you want to dial up spice or switch out veggies, you’ll enjoy how easy it is to tailor to your tastes.

• Spicy Kick: I often sprinkle a bit of smoked paprika or cayenne into the seasoning mix to give it a nice heat without overwhelming the flavors.
• Vegetable Swap: Roasting asparagus or Brussels sprouts instead of green beans works beautifully, especially in season.
• Herb Freshness: Adding fresh herbs like rosemary or thyme gives it a wonderful aromatic lift that my family really notices.
• Make It Dairy-Free: You can swap the butter for olive oil and still get rich, delicious results.

How to Make Sheet Pan Chicken with Potatoes and Green Beans Recipe

Step 1: Prep Your Oven and Ingredients

Preheat the oven to 400°F (about 200°C) so it’s nice and hot by the time you’re ready to bake. While it’s warming up, quarter your baby Yukon Gold potatoes to ensure they cook through at the same time as everything else. Trim the ends off the green beans, then rinse and pat dry. This little prep goes a long way to getting the timing right and evenly cooked veggies.

Step 2: Season the Chicken, Potatoes, and Green Beans

Place boneless, skinless chicken thighs or breasts on a large rimmed sheet pan — I like to use one with a bit of edge to keep the butter and juices from spilling. Season the chicken generously with the Good Seasons Garlic and Herb Dressing Mix, making sure to rub it on both sides for even flavor. Next, sprinkle the onion soup mix over your potatoes and green beans—this brings a lovely savory complexity. I’ve noticed that evenly coating everything with the seasoning helps everything roast beautifully together.

Step 3: Add Butter and Bake

Melt a stick of unsalted butter and pour it evenly over the chicken, potatoes, and green beans—this step really seals in the moisture and lends a rich, golden finish. Cover the entire sheet pan with foil and bake for 1 hour. Now, here’s what I discovered: don’t remove the foil midway, even if you’re tempted to peek. This helps keep everything steaming and juicy inside, especially the chicken thighs, which can dry out if over-exposed.

Step 4: Final Touches

After the hour, uncover the pan and check that the chicken is cooked through with a juicy interior (you’re looking for 165°F internal temperature). The potatoes should be tender and golden, and the green beans crisp-tender. If you want crispier edges on your potatoes, pop the tray under the broiler for a couple of minutes, but watch carefully so nothing burns! Once everything looks perfect, it’s time to plate and enjoy.

How to Serve Sheet Pan Chicken with Potatoes and Green Beans Recipe

Garnishes

I usually sprinkle chopped fresh parsley or a bit of fresh thyme on top just before serving—it adds a pop of color and a fresh herbal aroma that brightens the rich flavors. A squeeze of lemon juice right after baking refreshes the whole dish and cuts through the butteriness, which I think you’ll really appreciate.

Side Dishes

This sheet pan meal is pretty complete on its own, but I sometimes pair it with a simple green salad with vinaigrette or crusty bread to mop up all the buttery goodness. On cooler nights, a bowl of your favorite soup before serving works well, too.

Creative Ways to Present

For special dinners, I like to plate the chicken sliced over a bed of roasted potatoes and green beans, drizzle a little pan jus on top, and finish with edible flowers or microgreens. It makes the meal feel extra special without extra work, which is always a win for me!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover chicken, potatoes, and green beans to an airtight container and store it in the fridge for up to 3 days. The flavors actually mellow and meld beautifully overnight—sometimes I consider leftovers even better!

Freezing

This recipe freezes well in portions—just make sure to cool everything completely before packing it into freezer-safe containers. When I freeze leftovers, I separate chicken and veggies if possible to keep things tasting fresh when reheated.

Reheating

To reheat, I like warming leftovers in a preheated oven at 350°F for about 15-20 minutes to regain crispness, or briefly in a skillet with a splash of oil. Microwaving works in a pinch but can make the veggies a bit soggy, so I try to avoid that when I can.

FAQs

Final Thoughts

This Sheet Pan Chicken with Potatoes and Green Beans Recipe holds a special place in my kitchen because it combines ease, flavor, and comfort all in one pan. It’s the kind of meal I recommend to friends when they want something reliable yet tasty without fuss. Once you try it, I think you’ll keep coming back to this simple, satisfying recipe whenever you need a delicious dinner in a flash.

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