One Pan Chicken and Potatoes

A sheet pan with baked chicken thighs, green beans, potatoes, fresh dill, and lemon wedges.

5 from 1 vote

This one pan chicken and potatoes recipe is an easy, well-balanced dinner made with crispy chicken thighs, tender roasted potatoes, and green beans, all finished with fresh lemon and dill.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

1½ lbs baby gold or red potatoes quartered
2 ½ Tablespoons olive oil or butter divided, I used olive oil
1 ½ teaspoon sea salt divided
1 ½ teaspoon garlic powder divided
1 teaspoon dried oregano
½ teaspoon black pepper divided
3 Tablespoons fresh dill finely chopped
Zest of 1 lemon
4–6 bone-in skin-on chicken thighs about 1½–2 lbs
1 lb fresh green beans trimmed
Lemon wedges for serving optional

Instructions

Preheat oven to 425°F and line a large sheet pan with parchment paper.
Add potatoes to a mixing bowl with 1½ Tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder and oregano. Toss to coat well, then spread the potatoes out on one side of the sheet pan. Set the bowl aside for later.
1½ lbs baby gold or red potatoes, 1.5 Tablespoons olive oil or butter, 0.5 teaspoon sea salt, 0.25 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano
In a small bowl, combine the dill, lemon zest and salt. Pat the chicken thighs dry (this helps the skin crisp up). Rub the chicken with ½ Tablespoon olive oil, then rub the lemon zest salt mixture all over the chicken.
0.5 Tablespoons olive oil or butter, 0.5 teaspoon sea salt, 3 Tablespoons fresh dill, Zest of 1 lemon, 4–6 bone-in skin-on chicken thighs
Place the chicken thighs on the other side of the sheet pan. Roast for 20–25 minutes.
While the chicken and potatoes cook, add the green beans to the same bowl used for the potatoes along with the remaining ½ Tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon garlic powder. Toss to coat.
0.5 Tablespoons olive oil or butter, 0.5 teaspoon sea salt, 0.25 teaspoon black pepper, 1 lb fresh green beans, 0.5 teaspoon garlic powder
Remove the pan from the oven after 20–25 minutes, toss the potatoes, and add the green beans to the pan. Spread everything out so the vegetables have space to roast.
Return the pan to the oven and roast for another 10 minutes, or until the chicken reaches 175–185°F and the skin is crispy.
Squeeze fresh lemon juice over everything and sprinkle with extra dill before serving.
Lemon wedges for serving

Notes

Crispy skin tip: Make sure the chicken is fully patted dry before adding oil and seasoning. Any extra moisture will prevent the skin from crisping up in the oven.
Don’t overcrowd: If the pan feels tight, use two sheet pans. Giving everything space is what allows the veggies to roast and caramelize instead of steam.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture, or microwave if needed.

Nutrition