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Sheet Pan Chicken and Green Beans

Sheet Pan Chicken and Green Beans

This Sheet Pan Chicken and Green Beans recipe is a simple, nourishing meal that combines juicy chicken thighs with fresh green beans, all roasted together for a flavorful and easy dinner. Perfect for busy weeknights, it offers a delightful aroma and vibrant colors, making it a family favorite.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Boneless, Skinless Chicken Thighs, cut into even, bite-sized pieces
  • 1 lb Fresh Green Beans, trimmed and washed
  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, minced or pressed
  • 2 tbsp Lemon Juice, freshly squeezed
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper, to taste
  • 1/4 tsp Red Pepper Flakes, optional

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Line a large, rimmed baking sheet with parchment paper or aluminum foil.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, pepper, and red pepper flakes.
  4. In a large mixing bowl, toss the chicken pieces with half of the marinade until evenly coated.
  5. On the prepared sheet pan, spread the green beans and pour the remaining marinade over them, mixing well.
  6. Arrange the green beans around the chicken pieces on the pan, ensuring they do not overlap.
  7. Roast in the oven for 18 to 22 minutes, until the chicken reaches an internal temperature of 165°F and the beans are tender-crisp.
  8. Remove from the oven, squeeze extra lemon juice over the top, and serve immediately.

Notes

To achieve the best results, pat the chicken dry before marinating, trim the woody ends off the green beans, and use a large enough sheet pan to avoid sogginess. Let the chicken rest for five minutes after roasting.