Italian Chicken, Potatoes & Green Beans
Sheet Pan Chicken and Potatoes is the ultimate fuss-free meal for busy weeknights. This one pan dinner saves you time on washing dishes while delivering a wholesome homemade meal. Juicy roasted chicken thighs and golden crispy potatoes are tossed in garlic butter and savory Italian herbs.
Ingredients
- 2 pounds boneless skinless chicken thighs (or breasts)
- 1½ pounds baby Yukon gold potatoes halved
- 12 ounces fresh green beans trimmed
- 3 tablespoons olive oil divided
- 2 tablespoons melted butter optional
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning divided
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- ¼ teaspoon crushed red pepper flakes optional
- ⅓ cup grated Parmesan cheese
- 1 lemon zested and juiced
- 2 tablespoons chopped parsley optional
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
- Toss potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon Italian seasoning, and ½ teaspoon onion powder. Spread on pan in a single layer.
- Roast potatoes for 15 minutes.
- While potatoes roast, pat chicken dry. Toss chicken with remaining olive oil, melted butter (if using), garlic, remaining Italian seasoning, oregano, remaining onion powder, remaining salt and pepper, red pepper flakes (if using), and lemon zest.
- Remove pan from oven. Push potatoes to one side and add chicken in a single layer. Roast 15 minutes.
- Toss green beans with a tiny drizzle of olive oil (about 1 teaspoon) and a pinch of salt and pepper. Add to pan.
- Roast 10 to 12 minutes more, until chicken reaches 165°F and potatoes are fork-tender.
- Sprinkle Parmesan over the hot pan. Rest 2 to 3 minutes so it melts. Finish with lemon juice and parsley before serving.
Notes
Chicken thighs stay juicy and are very forgiving. If using breasts, check for doneness earlier.
Cut potatoes evenly so they cook at the same speed. Smaller pieces = faster roasting.
For extra browning, broil the pan for 1 to 2 minutes at the end, watching closely.