These sheet pan chicken thighs with potatoes and green beans are the answer to busy weeknight woes. Tender, juicy chicken thighs, potatoes, and green beans are seasoned with a bold blend of spices and then baked in one pan until everything is tender. It's that easy!
I love cooking, and I love showcasing my creations on Golden Grace Kitchen. BUT I don't have a ton of time on my hands, and sometimes, I just need something that's quick and easy but still delicious.
Simple meals like sheet pan chicken tacos or my easy chicken and peppers are exactly what I need on days when I'm pressed for time but still want to get something tasty on the table.
Whenever I need a recipe with minimal prep and easy cooking, I opt for recipes like these. MY sheet pan chicken thighs are the newest addition to my rotation. The thighs get crispy on the outside while remaining juicy on the inside, and the potatoes and green beans are cooked to tender perfection.
Jump to:
Ingredients
- Chicken Thighs: I'm using Springer Mountain Farms chicken thighs. They're super high quality, and they never use antibiotics or hormones or add animal by-products to their feed.
- Olive Oil: Olive oil helps the seasonings adhere to the chicken and veggies and gives them a nice, caramelized finish.
- Seasonings: A blend of smoked paprika, garlic powder, thyme, and parsley gives the chicken and potatoes a nice kick of flavor.
- Small Red Potatoes: Small red potatoes cut in half are the perfect size for sheet pan cooking, and they hold their shape well.
- Green Beans: Green beans cook perfectly in this recipe and are a classic pairing with potatoes and chicken.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- You can use chicken breasts in place of thighs if you prefer. They both work!
- Make it spicy with some red pepper flakes or cayenne in the seasoning blend.
- Try adding some carrots for more flavor and texture.
- A squeeze of lemon juice before baking adds a nice citrus note that brings out the other flavors.
Instructions
- Preheat the oven to 400 degrees.
- Combine all the seasonings in a small bowl.
- Pat the chicken dry and add it to a large bowl along with the potatoes and green beans.
- Add the olive oil and seasonings and mix with clean hands until everything is evenly coated.
- Place the potatoes and green beans in an even layer on the baking sheet and place a wire baking rack over the top.
- Place the chicken thighs on the baking rack, leaving at least 1 inch between them.
- Bake for 45 to 48 minutes or until the internal temperature reaches 165 degrees.
- Add the chicken to the baking sheet with the veggies and brush some of the juice over all. Enjoy!
Top Tips
- Be sure your vegetables are placed in a single even layer for even cooking.
- It's important to use a wire baking rack so the air can circulate around each thigh.
- Rinse and pat the chicken dry before adding the oil and seasoning. Water and oil don't mix, so the chicken should be as dry as possible for everything to stick to it.
More Chicken Recipes
FAQ
The only safe way to know if your chicken thighs are done is by using a meat thermometer. If the internal temperature registers 165 degrees at the thickest part of the meat, the thighs are done.
Place the tip of the thermometer into the center of the thickest part of the meat, making sure not to touch any bone. This gives you an accurate reading.
Rinsing chicken should only be done when you are adding a spice rub with oil. Rinsing the chicken isn't for removing bacteria. Rather, it helps remove any hard-to-see residue. Patting it dry removes the excess water. This process allows the oil and seasonings to cling to the exterior of the chicken.
📖 Recipe
Sheet Pan Chicken Thighs
Ingredients
- 1 ½ tablespoon smoked paprika
- ½ tablespoon garlic powder
- 1 ¼ teaspoon salt
- ½ tsp black pepper
- 1 teaspoon thyme
- ½ teaspoon parsley
- ¼ cup olive oil
- 6 Springer Mountain Farms chicken thighs
- 1 lb small red potatoes cut in half
- 12 oz green beans
Instructions
- Preheat the oven to 400 degrees. Then, wash the chicken thighs and pat them dry.
- Combine the smoked paprika, garlic powder, salt, black pepper, thyme, and parsley in a small bowl.
- Add the chicken, potatoes, green beans, olive oil, and seasonings to a large bowl. Mix with clean hands until everything is evenly coated.
- Place the vegetables in a single, even layer on a baking sheet.
- Place a wire baking rack over the vegetables and add the chicken to it. Leave 1 inch of space between each thigh to prevent sweating.
- Bake for 45 to 48 minutes or until the internal temperature registers 165 degrees.
- Place the chicken on the baking sheet with the vegetables and brush some of the juices over all. Enjoy!
Notes
- Be sure to rinse and dry the chicken before adding the oil and seasonings so they cling more readily.
- Rinse your chicken in a bowl of water rather than running water over it. This prevents splashing and bacterial spread.
- Wash your hands or wear food-grade gloves before mixing the chicken, oil, and seasonings.
- Store leftovers in an airtight container for up to 3 days.
- To reheat leftovers, microwave them at 1-minute interavls, covered, until hot.
Juyali says
Made this on a busy weeknight, and it was a lifesaver! The chicken turned out so juicy, and the potatoes were perfectly crispy.
Ieva says
Delicious, well seasoned and succulent. Great tip about using a wire rack for better hot air circulation - made all the difference!
Tisha says
This is amazing! Such a great recipe and so easy to follow!
Genevieve says
I love sheet pan everything! These meals are easy to make and great for when I have no clue what to cook.
Claudia says
These sheet pan chicken thighs are a lifesaver on busy nights—crispy, juicy, and so simple to make!