One Pan Chicken, Green Beans, and Potatoes
One Pan Chicken, Green Beans, and Potatoes
Ingredients
- 4 chicken drumsticks
- 4 chicken thighs
- 1 1/2 pounds potatoes, cut into 1-inch pieces
- 1 pound green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
On a large baking sheet, place the chicken drumsticks and thighs, and the chopped potatoes.
⏱️ 2 min
- 3
Drizzle the olive oil over the chicken and potatoes.
⏱️ 1 min
- 4
Season everything generously with salt, black pepper, garlic powder, onion powder, paprika, and dried oregano.
⏱️ 2 min
- 5
Toss all the ingredients together on the baking sheet until they are well coated with the olive oil and seasonings.
⏱️ 3 min
- 6
Arrange the chicken and potatoes in a single layer on the baking sheet, ensuring even cooking.
⏱️ 1 min
- 7
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 8
After 20 minutes, carefully remove the baking sheet from the oven.
⏱️ 1 min
- 9
Add the trimmed green beans to the baking sheet with the chicken and potatoes.
⏱️ 1 min
- 10
Toss the green beans with the other ingredients to combine, ensuring they are lightly coated with the pan juices and seasonings.
⏱️ 2 min
- 11
Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
⏱️ 20 min•🌡️ 400 - 12
Once cooked, remove from the oven. Garnish the dish with fresh chopped parsley and serve immediately with lemon wedges for a bright finish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Chicken, Green Beans, and Potatoes
- 4 chicken drumsticks
- 4 chicken thighs
- 1 1/2 pounds potatoes, cut into 1-inch pieces
- 1 pound green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
On a large baking sheet, place the chicken drumsticks and thighs, and the chopped potatoes.
⏱️ 2 min - 3
Drizzle the olive oil over the chicken and potatoes.
⏱️ 1 min - 4
Season everything generously with salt, black pepper, garlic powder, onion powder, paprika, and dried oregano.
⏱️ 2 min - 5
Toss all the ingredients together on the baking sheet until they are well coated with the olive oil and seasonings.
⏱️ 3 min - 6
Arrange the chicken and potatoes in a single layer on the baking sheet, ensuring even cooking.
⏱️ 1 min - 7
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 8
After 20 minutes, carefully remove the baking sheet from the oven.
⏱️ 1 min - 9
Add the trimmed green beans to the baking sheet with the chicken and potatoes.
⏱️ 1 min - 10
Toss the green beans with the other ingredients to combine, ensuring they are lightly coated with the pan juices and seasonings.
⏱️ 2 min - 11
Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
⏱️ 20 min•🌡️ 400 - 12
Once cooked, remove from the oven. Garnish the dish with fresh chopped parsley and serve immediately with lemon wedges for a bright finish.
⏱️ 2 min