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Sheet Pan Chicken with Potatoes and Green Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 62 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

This Sheet Pan Chicken with Potatoes and Green Beans is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken thighs or breasts are seasoned with garlic and herb dressing mix, while baby Yukon gold potatoes and fresh green beans are flavored with savory onion soup mix. Everything is topped with melted butter and baked together on a sheet pan for an easy, delicious dinner with minimal cleanup.

Ingredients

Units Scale

Protein

  • 1.5-2 lbs Boneless, Skinless Chicken thighs or breasts

Vegetables

  • 2 lbs Baby Yukon Gold Potatoes, quartered
  • 1 lb Fresh Green Beans

Seasonings and Fats

  • 1 packet Good Seasons Garlic and Herb Dressing Mix
  • 1 packet Onion Soup Mix
  • 1 Stick Unsalted Butter (about 1/2 cup), melted

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the sheet pan meal evenly.
  2. Prepare Ingredients: Place the chicken pieces, green beans, and quartered baby Yukon gold potatoes evenly on a large rimmed sheet pan to allow for proper roasting.
  3. Season Chicken: Sprinkle the Good Seasons Garlic and Herb Dressing Mix over both sides of the chicken pieces, making sure each piece is well coated with the seasoning for maximum flavor.
  4. Season Vegetables: Season the potatoes and green beans with the Onion Soup Mix, distributing it thoroughly so the vegetables absorb the savory flavors.
  5. Add Butter: Melt one stick of unsalted butter and pour it evenly over the chicken, potatoes, and green beans to add richness and help with roasting.
  6. Bake: Place the sheet pan in the preheated oven and bake for 1 hour. Do not remove any covering or foil during cooking to ensure the chicken remains juicy and the vegetables cook properly.

Notes

  • For even cooking, try to cut the potatoes into uniform-sized pieces.
  • You can substitute chicken breasts with thighs depending on your preference; thighs tend to stay juicier.
  • Feel free to swap green beans for another vegetable like asparagus or broccoli.
  • If you want crispier skin on the chicken, remove any foil during the last 10 minutes of baking.
  • Let the chicken rest for 5 minutes after baking before serving to allow juices to redistribute.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 480
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 25g
  • Saturated Fat: 13g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 40g
  • Cholesterol: 115mg

Find it online: https://evelynseats.com/sheet-pan-chicken-with-potatoes-and-green-beans-recipe/