Can I use frozen green beans for this chicken potatoes and green beans recipe?

Yes, you can use frozen green beans, but they may end up softer than fresh ones. Do not thaw them before adding them to the sheet pan; add them directly from the freezer during the last 15 minutes of roasting.

What is the best way to ensure the potatoes get crispy?

To get crispy potatoes in your chicken potatoes and green beans bake, make sure they are dried thoroughly after washing and don't overcrowd the pan. High heat (425u00b0F) is also essential for a good crust.

How long do leftovers of chicken potatoes and green beans last?

Stored in an airtight container in the refrigerator, leftovers will stay fresh for 3 to 4 days. Reheat in the oven or air fryer to maintain the texture of the potatoes and chicken skin.

chicken potatoes and green beans: 1 Easy Sheet Pan Dinner

Name: One-Pan Roasted Chicken Potatoes and Green Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 lbs bone-in, skin-on chicken thighs; 1 lb Yukon Gold potatoes, cubed; 1/2 lb fresh green beans, trimmed; 3 tablespoons extra virgin olive oil; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper to taste; 1 lemon, halved

Ingredients

Scale

1.5 lbs bone-in, skin-on chicken thighs
1 lb Yukon Gold potatoes, cubed
1/2 lb fresh green beans, trimmed
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
1 lemon, halved

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Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup of your chicken potatoes and green beans.
Step 2: In a large bowl, whisk together the olive oil, minced garlic, oregano, paprika, salt, and pepper.
Step 3: Add the chicken thighs and cubed potatoes to the bowl, tossing thoroughly until they are evenly coated in the spice mixture.
Step 4: Arrange the chicken and potatoes on the prepared baking sheet, ensuring the chicken is skin-side up. Roast in the oven for 20 minutes.
Step 5: While the chicken and potatoes roast, toss the green beans in the remaining oil in the bowl.
Step 6: Remove the pan from the oven, add the green beans around the chicken, and squeeze half a lemon over everything. Return to the oven for another 15 minutes or until the chicken reaches an internal temperature of 165°F.
Step 7: Let the chicken potatoes and green beans rest for 5 minutes before serving with extra lemon wedges.

Notes

Ensure potatoes are cut into uniform sizes for even roasting. If using chicken breasts, reduce the initial roasting time by 5 minutes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with veggies
Calories: 480 kcal
Sugar: 3g
Sodium: 550mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 38g
Cholesterol: 110mg