Sheet Pan Chicken Thighs with Green Beans and Potatoes
Ingredients
- 4-5 small bone-in chicken thighs, about 2 pounds (910 g)
- 1 pound 455 g small red potatoes, halved
- 1 pound 455 g fresh green beans
- 1/4 cup 60 ml olive oil
- 2 Tablespoons 30 ml fresh lemon juice
- 2 cloves garlic, minced
- 1 1/2 teaspoons 9 g kosher salt
- 1 teaspoon 1 g dried basil*
- 1 teaspoon 1 g dried oregano*
- 1 teaspoon 1 g dried thyme*
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C, or gas mark 6). Place the chicken, potatoes and green beans on a large baking sheet. In a measuring cup, stir together the police oil, lemon juice, garlic, herbs and spices. Drizzle the mixture over the meat, potatoes and beans. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin side up.
- Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp and somewhat shriveled.
Notes
Cook’s Notes: If you have Italian seasoning, homemade (page 159) or store-bought, in your pantry, you can substitute 1 Tablespoon (7 g) seasoning mix for the herbs marked with an *. If extra-crispy green beans aren’t your thing, you can place the cooked beans in a bowl and wait to add them for the last 15 minutes of the cooking time. Just spread them around the pan over the potatoes.
If your potatoes are bigger than about 1 inch (2.5 cm), you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.
Notes from DualFood: I didn't have dried basil so I used 1/4 to 1/3 cup packed fresh basil and then chopped it up. I loved using fresh basil when I made this!
You can also use boneless skinless chicken breasts when making this recipe. I cut them into cutlets and tossed the mixture on the veggies and the chicken. Roast the vegetables for about 30 minutes and then add the chicken and roast for the remaining 20 minutes (so the chicken doesn't dry out).
from The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking by Mary Younkin, creator of BarefeetInTheKitchen.com
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