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5 from 2 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 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 2
Calories: 335kcal
Author: Kelsey Smith

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