Sheet Pan Chicken with Potatoes and Green Beans Recipe

I absolutely love making this Sheet Pan Chicken with Potatoes and Green Beans Recipe because it’s one of those magical dinners where everything cooks perfectly together on just one pan. When life gets busy, I rely on meals like this since it saves me from juggling pots and pans, and cleanup feels like a breeze. Plus, the combination of tender chicken, crispy golden potatoes, and fresh green beans is just irresistible—comfort food simplified.

When I first tried this recipe, I was amazed at how the seasoning packets transform simple ingredients into something bursting with flavor. You’ll find that this Sheet Pan Chicken with Potatoes and Green Beans Recipe works so well for weeknight dinners or even relaxed weekend meals with family. If you love fuss-free cooking and big, homey flavors, this one’s going to become your go-to favorite too.

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Ingredients You’ll Need

The star of this Sheet Pan Chicken with Potatoes and Green Beans Recipe is how straightforward the ingredients are, yet they come together beautifully. I recommend looking for fresh green beans and quality baby Yukon Gold potatoes—they roast up nicely, giving you the perfect texture and taste.

• Boneless, Skinless Chicken Thighs or Breasts: I prefer thighs because they stay juicier, but breasts work if you like leaner meat.
• Baby Yukon Gold Potatoes: These roast evenly and develop a lovely golden crust.
• Fresh Green Beans: Choose firm, crisp beans without blemishes for the best results.
• Good Seasons Garlic and Herb Dressing Mix: This seasoning adds a fantastic, herbaceous kick to the chicken.
• Onion Soup Mix: Sprinkling this on potatoes and beans brings savory depth to every bite.
• Unsalted Butter: Melting butter over everything ensures extra richness and helps with browning.

Variations

I like to keep this Sheet Pan Chicken with Potatoes and Green Beans Recipe flexible, so you can make tweaks to fit your taste or what’s in your fridge. You might even discover a new favorite version by swapping ingredients or adding your own twist.

• Using Different Proteins: I’ve swapped chicken thighs for drumsticks or even turkey breasts with great success—just watch the cooking time.
• Vegetable Swaps: Sometimes I add asparagus or broccoli instead of green beans for a seasonal change that still roasts well.
• Spice It Up: Adding a pinch of smoked paprika or chili flakes gives this recipe a nice warmth when I want something with a little kick.
• Make It Dairy-Free: Swap the butter for olive oil to keep it dairy-free without sacrificing richness.

How to Make Sheet Pan Chicken with Potatoes and Green Beans Recipe

Step 1: Preheat and Prep Your Ingredients

Start by preheating your oven to 400°F (about 200°C). While it’s warming up, quarter your baby Yukon Gold potatoes so they’ll cook evenly and get that beautiful crispy outside. Trim the ends of your green beans and pat the chicken dry with paper towels—that helps the seasoning stick and promotes browning.

Step 2: Arrange Chicken and Veggies on the Sheet Pan

Use a large rimmed sheet pan so nothing slips off while roasting. Spread out the potatoes and green beans in one section and place the chicken pieces on the other side. Keeping the chicken and veggies separate a bit helps when seasoning and ensures everything cooks evenly.

Step 3: Season Generously and Add Butter

Sprinkle the Good Seasons Garlic and Herb Dressing Mix over the chicken, making sure both sides are well coated. Then, toss your potatoes and green beans with the Onion Soup Mix. Melt a stick of unsalted butter and pour it evenly over the whole pan—it adds flavor and helps everything roast to a golden finish.

Step 4: Bake and Resist Peeking

Pop the sheet pan into the oven and bake for about 1 hour. This slow roast lets the chicken get tender and juicy, while the potatoes turn crispy and the green beans stay bright and fresh. A tip I learned is not to open the oven or remove foil if you cover it—it keeps the heat steady and the chicken moist.

How to Serve Sheet Pan Chicken with Potatoes and Green Beans Recipe

Garnishes

I usually sprinkle fresh chopped parsley or a squeeze of lemon over this dish before serving to brighten the flavors. Sometimes, a little grated Parmesan on the potatoes adds a nice savory finish that my family loves.

Side Dishes

This recipe is hearty enough to be a meal on its own, but I’ve occasionally paired it with a simple green salad or some crusty bread to soak up the buttery juices. For a cool contrast, a cucumber and tomato salad works wonderfully too.

Creative Ways to Present

For special occasions, I’ve plated the chicken and veggies over fluffy mashed potatoes or wild rice to fancy it up a bit. Serving it family-style right from the sheet pan at the table also creates a warm, inviting vibe that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

Leftovers keep best in an airtight container in the fridge for up to 3 days. I like to store the chicken and veggies together so the flavors continue to meld, but you can separate them if you want to reheat selectively.

Freezing

I’ve frozen this meal a few times with good results. Make sure it’s fully cooled before transferring to a freezer-friendly container, then thaw overnight in the fridge before reheating.

Reheating

To keep that crispy finish, I prefer reheating leftovers in the oven at 350°F for about 15 minutes rather than the microwave. This way, the chicken stays juicy and the potatoes stay tasty.

FAQs

Final Thoughts

This Sheet Pan Chicken with Potatoes and Green Beans Recipe has truly become a staple in my kitchen because it’s comfort food that feels effortless. I love how it brings everything together—flavorful, juicy chicken, perfectly roasted potatoes, and crisp green beans—all in one dish. Give it a try on your next busy night or when you want a wholesome meal with minimal cleanup; I think you’ll find it as satisfying and easy as I do!

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