Sheet Pan Chicken Thighs

By Rachel Cooks

Ingredients

1 pound baby yellow potatoes, halved
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper, more if desired
2 tablespoons minced fresh parsley
2 teaspoons olive oil
1 tablespoon Dijon mustard
1 teaspoon lemon zest ((from 1 lemon))
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 pounds boneless skinless chicken thighs, fat trimmed if needed
12 oz. fresh green beans, trimmed, rinsed and dried
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
lemon wedges, to garnish if desired

Prep Time10mins
Cook Time35mins
Servings4

Instructions

Preheat oven to 425ºF.

In a large mixing bowl, combine halved potatoes, oil, salt and pepper until potatoes are coated with oil. Arrange in a single layer on one side of a large rimmed sheet pan. Bake for 10 minutes.

Meanwhile, mix together parsley, olive oil, mustard, lemon zest, garlic powder, salt and pepper in the same large bowl you used for the potatoes. Add the chicken and stir, making sure the chicken is well-coated with seasoning.

When the potatoes have roasted for 10 minutes, remove the sheet pan from the oven. Stir the potatoes. Arrange the chicken pieces on the sheet pan in a single layer, next to the potatoes. Fold the thinner part under so the chicken is a nicely rounded oval.

Bake the chicken and potatoes for 15 minutes. Meanwhile, mix green beans with olive oil, salt and pepper.

Remove pan from oven and add green beans in a single layer, if possible, pushing aside the chicken and potatoes to make room, if necessary.

Bake for an additional 20 minutes, or until beans and potatoes are cooked and the internal temperature of chicken reaches at least 165ºF (it’s okay if it’s more than that).

Serve the chicken dinner with lemon wedges on the side, if desired.