Sheet Pan Chicken with Potatoes and Green Beans
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Sheet Pan Chicken with Potatoes and Green Beans is a healthy dinner idea that’s tender and juicy! It’s a simple one-pan wonder seasoned with Italian spices and roasted to perfection. Easy to prepare with minimal cleanup, it’s guaranteed to please!
It’s hard not to love sheet pan dinners! They require minimal effort and are ready in about 30 minutes. And people still think you’ve been toiling away for hours… This is one of my favorite go-to sheet pan recipes, along with Baked Chicken Fajitas, Baked Bone-in Pork Chops and Sheet Pan Shrimp Fajitas.
Chicken is a staple in cuisines from around the world. It’s delicious, comforting and easy to make. My favorite chicken recipes include Slow Cooker Honey Garlic Chicken, General Tso’s Chicken, Chicken Pad Thai, Lemon Chicken, Teriyaki Chicken, Chicken Masala and Chicken Fajitas. When properly cooked, they are so tender, juicy and full of flavor.
Over the years, I have used this tip and my chicken turns out perfectly every single time: instead of baking the chicken breasts at 350°F for 30 minutes, baking them at a high temperature for a shorter time is a secret to getting juicy chicken! Bake your chicken breast at 450°F for 18-20 minutes will yield tasty chicken breasts.
How to Make One Pan Chicken Potatoes and Green Beans
Chicken Potatoes and Green Beans is a one pan meal that’s so easy to make. It takes about 5 minutes to prepare and the oven will do the rest for you. You will get a tasty and healthy dinner that your whole family will enjoy! To make it, you need a cutting board and a large sheet pan.
Step 1: Place Key Ingredients in the Sheet Pan
Simply slice your baby potatoes in half, mince some garlic and toss onto the pan along with green beans and cherry tomatoes. Place the chicken breasts between potatoes and green beans. Rub chicken breasts with oil and sprinkle seasonings. Toss until everything is evenly coated.
I also added some lemon slices on top of the chicken to keep it juicy as well as rosemary sprigs for extra flavor. Then cover them with buttered parchment paper and this helps to maintain moisture. As I used skinless breasts, this buttered parchment paper acts like the skin and keeps the moisture.
Note: If you don’t like the crispy green beans, you can add them during the last 15 minutes of baking. Also it will avoid them from losing their color.
Step 2: Bake Chicken, Potatoes and Green Beans
I recommend baking them at 450°F for 18 to 20 minutes. Baking the chicken at a high temperature for a short time yields extra tender chicken breasts. In the mean time, potatoes will be baked perfectly as well.
As this bakes, the chicken and vegetables release juices that caramelize in the pan and sputter away to self-baste everything and keep it moist.
Step 3: Let the Chicken Rest
This step only takes 5 minutes, but makes big difference. You will loose some juices if you cut your chicken too soon, as a result, the chicken will be less tender.
You can cover them with some aluminum foil to keep the heat in while the chicken breasts are resting. Let them rest for about 5 to 10 minutes and your chicken breasts will be ready to be served.
Use tongs or two spoons to serve everything onto serving plates. Try not to start salivating!
How to Tell When Your Chicken is Done
As soon as clear juice starts to seep out of your chicken breasts, it means that they are cooked through. It’s best to check 5 minutes before the total bake time. A little pool of clear juice is coming out from the chicken breasts, and the pool will get bigger and start to sizzle. Then you need to take the chicken out immediately.
You can also insert a meat thermometer, and if the internal temperature reaches 165°F, it means your chicken is done.
Tips and Secrets for Making Flavorful and Juicy Chicken Breasts
- Rub your chicken breasts with oil or butter before add in the seasoning.
- If your potatoes are larger than 1-inch in size, it’s better to quarter them to make sure that they get enough seasonings.
- Covering them with buttered parchment paper helps to maintain moisture.
- Baking them at a high temperature (450F) for a short time makes extra tender and juicy chicken, and perfectly cooked potatoes
- Consider broiling the chicken for 2-3 minutes before serving for additional color
- Let your chicken rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting.
Ingredients To Make Sheet Pan Chicken
- Chicken breasts: I used boneless and skinless chicken breasts for this recipe. You can also use bone-in chicken breasts or even chicken thighs, but need to adjust the cooking time accordingly. Check How Long to Bake Chicken for different types of meat.
- Green beans: I used green beans and grape tomatoes for the amazing color combination. You can replace the veggies with broccoli, asparagus or bell peppers.
- Potatoes: I used red baby potatoes, but you can use golden potatoes. Chunks of peeled sweet potatoes are a good option as well.
- Rosemary: I added rosemary for extra flavor, and it’s totally optional. You can also use fresh thyme or oregano.
How Long Does Chicken Last in the Fridge
To maximize the quality of cooked chicken with potatoes and green beans, store them in airtight containers or tightly wrap it with aluminum foil or plastic wrap.
Make sure to refrigerate them within two hours of cooking, and they’ll last for 3-4 days in the refrigerator. Check here to see how to store cooked chicken.
Watch Now: How to Make Chicken, Potatoes and Green Beans
Baked Chicken With Potatoes and Green Beans
Ingredients
- 1 lb baby red potatoes, quartered
- 12 cherry or grape tomatoes
- 3-4 chicken breasts, boneless, skinless
- 1 lemon, sliced into rings
- 4 tsp garlic, minced
- 1 tsp oregano
- 1 tsp thyme
- 4 tbsp olive oil
- salt and pepper, to taste
- 1 tbsp butter
- 3 sprigs fresh rosemary, optional
- 3/4 lb green beans, trimmed
- fresh parsley, optional for serving
Instructions
- Preheat oven to 450°F (232°C) and set your oven rack to the upper half. Set aside a large baking sheet.
- Scatter potatoes and tomatoes across baking sheet. Add chicken breasts in the middle a few inches apart. Rub chicken breasts with 1 tablespoon oil.
- Sprinkle minced garlic, oregano and thyme across pan. Add salt and pepper to taste.
- Drizzle the rest of olive oil evenly across. Toss to mix well. Place several lemon slices on top of chicken.
- Butter a piece of parchment paper, and cover the chicken and vegetables with buttered parchment paper (butter side facing down)
- Bake for 18 to 20 minutes, adding green beans halfway through (see note).
- As soon as clear juice starts to seep out of your chicken breasts, it means that they are cooked through. If chicken looks pale, broil for the last 5 minutes.
- Let your chicken rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting.
- Garnish with optional fresh minced parsley. Serve and enjoy!
Notes
- Thick green beans will need 15 minutes, while skinny green beans only take 10 minutes in the oven.
Please read our nutrition disclaimer.
Looking for more easy chicken recipes?
- Bacon Wrapped Chicken
- Chicken Teriyaki
- Lemon Chicken Meal Prep
- Honey Garlic Chicken Stir Fry
- Crock Pot Teriyaki Chicken
Editor note: This post was originally published in January 2017 and updated in February 2018
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I had the same issues as other commenters, unfortunately. Flavor of the chicken was great, but veggies were WAY under cooked. If anyone is reading comments to decide whether or not they want to make this recipe, note that something (I don’t know what) needs to be adjusted so the veggies get cooked better.
Hi Jo, Thanks for your comment and sorry to hear that. You need to use baby potatoes and cut them into quarters to cook fully. For the green beans, they need 10-15 minutes depending on how thick they are. I’ve added notes to the recipe to reflect.
Maybe a dumb question. I’m assuming you lift the parchment, add the green beans, and replace the parchment? Also, when did you add the rosemary?
Thanks Penny, No dumb questions around here 🙂 There’s no need to lift or replace the parchment. It’s only there to prevent the chicken and potatoes from sticking to the pan. Just scatter the green beans around the pan and you’ll be fine. The rosemary can go in from the beginning. Let me know how it goes 🙂
The written directions day to cook for 18-20 minutes @450 degrees
But the video shows 25 minutes @350degrees
Which way is correct?
Hi Shelly, Thanks for your comment. It’s best to use 450 degrees if possible. Some peoples’ ovens struggle with high temps, so in those cases use 350. Good luck!
I got everything to make this recipe except the parchment paper.
Should I butter foil and cover it? Or just skip this step all together? I understand the chicken might be dry
Hey Julia, Hope it turned out. You can skip the parchment paper, just keep an eye on it in the oven especially if you have a thicker sheet pan.
Hi! Anxious to try this!! I want to use sweet potato and russet potatoes( either sliced thin or cubed to match the sweet potato). Do you think that will work? Also, what is the sauce that you pour over the finished dish? Thank you!!!!
Hi Holly, Yes sweet potatoes and russets will work. The sauce is simply the pan juices from the chicken/tomatoes/lemon being spooned or poured over the baked chicken, so yummy! Let me know how it goes 🙂
Do not put on top shelf…set off fire alarm. Also wasn’t sure how to put the parchment paper over so that wouldn’t burn…giving it another whirl by setting the baking pan on a lower oven rack. Wish me luck!
Hi Alyssa, Hope it turned out!! Every oven is different, but middle of the oven is usually best unless you’re broiling. 🙂
What is the sauce that is poured over this sheet pan meal in the end of the video – didn’t see any instructions or recipe/ingredients for that and it looks tasty? Is it from another recipe?
Hi Jennifer, Thanks for asking. It’s just the juices from the pan being poured… 🙂
Unfortunately, this recipe did not work out for me. I followed the directions as stated but made alterations as follows: Eliminated the butter. Used 1/2 cup white wine and 1/2 veg stock. Used thin cut chickens. Placed the potatoes and tomatoes in the oven first. The chicken went in the oven after the first 10 minutes. The green beans went in for the last 10 minutes. The Chicken was perfect. The issue was the green beans and potatoes. They were still raw. 18-20 minutes time was not sufficient at 450 degrees. I’ll have to find an alteration so that the beans and potatoes are fully cooked. Disappointing meal, though the chicken and tomatoes were outstanding.
Hi Joe, Thanks for the feedback. The white wine and stock are the reason the green beans and potatoes didn’t cook. The veg needs to “bake” at high temperature, and adding liquid steams them instead. So maybe you can give it another try? If you want a wine sauce, take some juices from the pan and boil down in a saucepan with white wine and stock 🙂
Best chicken breast ever! Thank you for a wonderful recipe.
Hi Vicki, So glad to hear that, thanks!!