Sheet Pan Chicken and Green Beans
Servings: 2
Equipment
Ingredients
- 2 bone-in skin-on chicken thighs
- 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.
