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5
from 1 vote
Sheet Pan Chicken and Potatoes
This sheet pan dinner cooks bone-in chicken thighs over top garlicky, crisp potatoes for an easy one-and-done meal with crispy chicken and perfect veggies. Family-friendly and budget-conscious to boot!
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Resting Time
5
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
729
kcal
Author:
Kita Roberts
Ingredients
4
russet potatoes
washed and diced into ½ cubes
½
cup
mushrooms
cleaned and stems removed
1
pint
fresh green beans
¼
onion
sliced into ¼ - ½ strips
2
garlic cloves
sliced thin
2 to 3
tbs
Olive oil
Salt & pepper
6
chicken thighs
bone-in, skin on
½
teas dried thyme
3
tbs
Butter
1
lemon
sliced thin
Instructions
Line a large baking sheet with foil, or ready a large glass baking 9x13 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.
Season with salt and pepper. Arrange the veggies on an even layer on the prepared pan.
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.
Arrange one thin slice of lemon over each of the thighs and squeeze out any remaining juice over the rest of the pan.
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.
Nutrition
Serving:
1
g
|
Calories:
729
kcal
|
Carbohydrates:
51
g
|
Protein:
35
g
|
Fat:
44
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
19
g
|
Trans Fat:
0.5
g
|
Cholesterol:
189
mg
|
Sodium:
218
mg
|
Potassium:
1579
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
1219
IU
|
Vitamin C:
42
mg
|
Calcium:
99
mg
|
Iron:
4
mg