Sheet pan chicken and green beans make for a perfectly easy (and fast!) dinner. Baked chicken thighs are juicy and delicious.
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.
This recipe calls for a few basic ingredients.
- chicken thighs, bone-in, skin-on
- green beans, trimmed
- olive oil
- onion powder
- 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.
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. If desired, serve with a thin slice of fresh lemon and garnish with fresh parsley.
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.
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.
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.
Sheet Pan Chicken and Green Beans
- 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
- 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.
- 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