Sheet Pan Chicken and Green Beans

4.91 from 10 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Keyword: chicken

Servings:

Calories: 455kcal

Author: Kelsey Smith

Equipment

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

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