Sheet Pan Baked Chicken and Potatoes

This Sheet Pan Baked Chicken and Potatoes is so easy and such a perfect seasonal dinner.

Just swap the green beans for farm fresh produce and it works all year long.


- Russet potatoes - Mushrooms - Green beans - Onion - Garlic - Olive oil - Salt - Chicken thighs - Butter

Line a large baking sheet with foil, or ready a large glass baking 9×13 baking dish. Preheat the oven to 350 degrees.


In a large bowl, toss the potatoes, mushrooms, green beans, onion and garlic slices in 2 tbs olive oil.

Meanwhile, rub each of the thighs with olive oil and salt and pepper. Nestle the chicken thighs on the baking sheet and sprinkle with thyme.

Place the pan in the preheated oven and cook for about 35 to 40 minutes, until the chicken is cooked through.

Remove from oven and allow to cool for a few minutes before serving.

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