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    Home » Recipes » Main Dish

    Sheet Pan Chicken Thighs and Green Beans

    Published: Oct 4, 2021 · Modified: May 11, 2022 by Kelsey Smith

    217 shares
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    Jump to Recipe

    Sheet pan chicken and green beans make for a perfectly easy (and fast!) dinner. Baked chicken thighs are juicy and delicious.

    Baked chicken thigh plated with baked green beans.

    Bone-in, skin-on chicken thighs are the main attraction of this sheet pan meal. I always find that the flavor is rich and the meat is moist. Plus, the skin crisps up perfectly in the oven.

    The fresh green beans in this recipe are also on point. They're baked and crispy with a little bite.

    This was inspired by my slow cooker chicken and veggies, which uses a similar seasoning blend. Both dishes have a similar flavor profile, but the Crock-Pot version requires a little bit of pre-planning.

    That is why I love sheet pan dinners. One pan. Easy prep. Easy cleanup.

    Jump to:
    • Ingredients
    • Instructions
    • Lining your sheet pan
    • Scaling the recipe
    • Chicken thighs
    • Cooking essentials
    • 📖 Recipe
    • Food safety
    • 💬 Comments

    Ingredients

    This recipe calls for a few basic ingredients.

    Ingredients for baked chicken thighs and green beans sheet pan dinner: raw bone-in skin-on chicken thighs, olive oil, seasoning, and raw green beans.
    Ingredients
    • chicken thighs, bone-in, skin-on
    • green beans, trimmed
    • olive oil
    • oregano
    • paprika
    • onion powder
    • salt
    • ground black pepper

    See the recipe card for quantities.

    Optional garnish ideas: Top with a slice of fresh lemon and a sprinkle of fresh parsley.

    Instructions

    Preheat the oven to 425°F.

    Pat chicken thighs dry and place on one side of a parchment- or foil-lined pan. After mixing all of the seasonings together in a small bowl, drizzle the chicken with olive oil and season evenly, reserving about 1 teaspoon of the oil and seasoning. Bake for 20 minutes.

    Blend of seasonings.
    Combine the seasonings.
    Seasoned raw chicken on one side of the parchment-lined rimmed baking sheet.
    Place chicken on one side of the pan.

    Remove the baking sheet from the oven and add green beans on the other half of the tray, covering with remaining olive oil and seasoning.

    Partially cooked chicken thighs with uncooked and seasoned green beans with the ends trimmed.
    Add green beans to the other side of the sheet pan.

    Bake for an additional 15-20 minutes until chicken is cooked to a minimum internal temperature of 165°F. If desired, serve with a thin slice of fresh lemon and garnish with fresh parsley.

    Baked chicken thighs and green beans.
    Ready to serve!

    Don't forget: Line your baking sheet with parchment paper to prevent sticking!

    Lining your sheet pan

    Unless your sheet pan is impressively nonstick, I highly recommend lining your baking sheet with parchment paper or foil. To me, a sheet pan meal should be easy to cook AND easy to clean.

    Scaling the recipe

    This is a baked chicken thighs for two recipe, but scaling the recipe is easy! Just double or triple the recipe and be sure to use a sheet pan large enough to fit everything. Increasing the amount of meat will not affect the cooking time. Always be sure to temperature check the meat regardless.

    Chicken thighs

    I'm already anticipating the questions about replacing the bone-in, skin-on chicken thighs with other types of chicken. Using other cuts of chicken will affect cook times. Below are alternative cook times:

    • Boneless, skinless chicken breasts: Bake at 425°F for 16-18 minutes or until chicken reaches a minimum internal temperature of 165°F.
    • Boneless, skinless chicken thighs: Bake at 425°F for 20-25 minutes or until chicken reaches a minimum internal temperature of 165°F.

    For boneless, skinless chicken breasts or thighs, you can put the green beans in the oven at the very beginning with the chicken.

    Close up of baked bone-in skin-on chicken thigh coated in seasoning with green beans in the background.
    The skin gets crispy in the oven.

    Cooking essentials

    This baked chicken thighs sheet pan meal calls for a baking sheet with a rim. I'm using the Nordic Ware Bakers Quarter Sheet because I have a small oven, but you can absolutely use a baker's half sheet.

    I also recommend parchment paper or foil. I use the Reynolds Kitchens Pre-Cut Parchment Paper.

    📖 Recipe

    Pin Recipe Save Recipe Saved! Email Print

    Sheet Pan Chicken and Green Beans

    Baked chicken thighs and green beans make for a perfectly easy (and fast!) dinner. Sheet pan chicken thighs are juicy and delicious.
    5 from 4 votes
    Recipe by: Kelsey Smith
    Prep time: 10 minutes
    Cook time: 35 minutes
    Total time: 45 minutes
    Servings: 2

    Equipment

    • Baking sheet
    • Parchment paper

    Ingredients
      

    • 2 chicken thighs, bone-in, skin-on
    • 1 lb green beans trimmed
    • 1 tablespoon olive oil
    • ½ teaspoon oregano
    • ½ teaspoon paprika
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Instructions
     

    • Preheat the oven to 425°F.
    • Pat chicken thighs dry and place on one side of a parchment- or foil-lined pan. After mixing all of the seasonings together in a small bowl, drizzle the chicken with olive oil and season evenly, reserving about 1 teaspoon of the oil and seasoning. Bake for 20 minutes.
    • Remove the baking sheet from the oven and add green beans on the other half of the tray, covering with remaining olive oil and seasoning.
    • Bake for an additional 15-20 minutes until chicken is cooked to a minimum internal temperature of 165°F.

    Notes

    Nutrition was estimated using MyFitnessPal. 24g fat, 8g carbs, 21g protein
    Boneless, skinless chicken breasts: Bake at 425°F for 16-18 minutes or until chicken reaches a minimum internal temperature of 165°F. Green beans can cook for the full time.
    Boneless, skinless chicken thighs: Bake at 425°F for 20-25 minutes or until chicken reaches a minimum internal temperature of 165°F. Green beans can cook for the full time.

    Nutrition

    Calories: 335kcal
    Course: Main Course
    Cuisine: American
    Keyword: chicken
    Tried this recipe?Rate it to let me know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Baked Chicken Thighs for TwoBaked Chicken Thighs for Two

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    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

    Reader Interactions

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    1. Brenda says

      January 12, 2023 at 11:42 pm

      5 stars
      Made this recipe and added potatoes to the pan, too. We loved it and will make it again. Very flavorful and delicious. So easy all on one pan. Used bone-in and skin on thighs. The bone really flavors the meat the skin keeps it moist and more; juice for the veggies to cook in. Thanks

      Reply
      • Kelsey Smith says

        January 13, 2023 at 10:30 am

        Great to hear it, Brenda!

        Reply
    2. Linda says

      January 19, 2022 at 5:24 pm

      5 stars
      This was full of flavor! Thanks for the directions to use skinless, boneless thighs (those are a go-to for us). The green beans were cooked perfectly, too. Yay for sheet pan dinners!

      Reply
      • Kelsey Smith says

        January 20, 2022 at 9:17 am

        Thank you for stopping back by to let me know. Glad you enjoyed it!

        Reply
    3. Dawn Conklin says

      October 05, 2021 at 10:11 am

      5 stars
      Love this sheet pan chicken! We used chicken thighs, the flavor was amazing and it's always nice to make dinner with one dish.

      Reply

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    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

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