Ingredients
- 4 chicken thighs
- 1 pound green beans, trimmed
- 1 pound potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Directions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs, green beans, and potatoes.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss to coat.
- Spread the chicken and vegetables out in an even layer on a sheet pan.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh parsley before serving.
Kitchen Equipment Needed
- Sheet pan
- Large bowl
- Knife
- Cutting board
- Measuring spoons
- Tongs
How to store leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the leftovers on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through.
Food and drink pairings
Sheet Pan Chicken with Green Beans and Potatoes pairs well with a variety of beverages, including white wine, beer, or a simple glass of water with lemon. For a complete meal, serve with a side salad or crusty bread.
