Harvest Chicken & Green Beans Sheet Pan Supper Recipe

There’s something magical about a meal that brings together the comfort of roasted chicken, the freshness of seasonal vegetables, and the simplicity of one-pan cooking. Harvest Chicken & Green Beans Sheet Pan Supper is the kind of recipe you’ll want to make on a crisp fall evening, when the air carries hints of autumn spices, or during a busy weeknight when you crave something nourishing but don’t want to fuss with multiple pots and pans.

This recipe was inspired by the idea of seasonal eating—celebrating the bounty of harvest months when ingredients like green beans, sweet potatoes, and carrots are at their peak. It’s a dish that feels rustic and homey, yet vibrant enough to serve when friends gather for a casual dinner. Sheet pan meals are a tradition in many households for their simplicity and versatility, and this recipe embodies that spirit beautifully.

With juicy chicken seasoned to perfection, tender green beans, and roasted vegetables that caramelize in the oven, this dish proves that wholesome eating can be both effortless and deeply satisfying.

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Why You’ll Love This Recipe

• One-Pan Wonder – Everything cooks together on a single sheet pan, minimizing cleanup.

• Balanced and Nutritious – Protein-rich chicken paired with fiber-packed vegetables creates a satisfying and wholesome meal.

• Seasonal & Fresh – Perfectly suited for the fall harvest season but delicious all year round.

• Family-Friendly – A recipe that even picky eaters tend to enjoy, thanks to its simple flavors and appealing presentation.

• Customizable – Swap in different vegetables or seasonings to make it your own.

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Ingredients

For the Chicken & Vegetables

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)

• 1 pound fresh green beans, trimmed

• 2 medium sweet potatoes, peeled and cubed

• 3 medium carrots, sliced into sticks

• 1 small red onion, cut into wedges

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon salt

• ½ teaspoon black pepper

For Garnish

• Fresh parsley, chopped (optional)

• Lemon wedges for serving

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Directions

1. Preheat the Oven

Start by preheating your oven to 400°F (200°C). This may feel like a small step, but it’s essential for the success of your sheet pan supper. A properly heated oven ensures that your chicken thighs will develop that irresistibly golden, crispy skin while the vegetables caramelize into sweet, tender perfection. If your oven isn’t hot enough when you place your ingredients inside, the chicken may cook unevenly, and the vegetables could steam instead of roast. Preheating gives you a head start toward rich flavor and the slightly charred edges that make roasted vegetables so satisfying.

As your oven warms, take a moment to line your sheet pan with parchment paper or lightly coat it with oil to prevent sticking. This small preparation step not only keeps cleanup simple but also helps your vegetables develop a uniform roast without clinging to the pan.

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2. Prepare the Vegetables

Now it’s time to prep the star players of the harvest season—your vegetables. Place your cubed sweet potatoes, carrot sticks, onion wedges, and fresh green beans into a large mixing bowl. Drizzle everything with olive oil, which acts as the perfect carrier for flavor and ensures that each piece roasts evenly in the oven.

Next, add your minced garlic, smoked paprika, dried thyme, rosemary, salt, and pepper. The combination of herbs and spices creates a comforting aroma that will fill your kitchen as the dish bakes. Toss the vegetables thoroughly with your hands or a sturdy spoon, making sure each piece is lightly coated. Even coverage is the secret to uniform roasting, so don’t rush this step.

As you toss, notice how the olive oil and spices cling to the ridges of the carrots and the flat surfaces of the sweet potatoes. This is where the caramelization will develop, giving your vegetables deep flavor and a slightly crisp exterior.

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3. Season the Chicken

While your vegetables rest, turn your attention to the chicken. Begin by patting each thigh dry with paper towels. This may seem unnecessary, but removing excess moisture is the key to achieving golden-brown, crispy skin instead of soggy results.

Rub a small amount of olive oil onto each piece of chicken, which not only adds richness but also helps the seasonings stick. Then sprinkle generously with salt, black pepper, and a little extra paprika. The paprika provides subtle smokiness and enhances the chicken’s color, making it as beautiful to look at as it is to eat.

By seasoning the chicken separately from the vegetables, you ensure that both components carry their own distinct layers of flavor while still harmonizing on the pan.

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4. Assemble the Sheet Pan

Now comes the fun part: building your sheet pan supper. Spread the seasoned vegetables evenly across your prepared baking sheet. Avoid crowding them too closely together—giving each piece a bit of space ensures they roast instead of steam.

Nestle the chicken thighs skin-side up among the vegetables. Placing the chicken on top or in the center allows the juices to drip down as they cook, flavoring the vegetables below and creating a naturally basting effect. This step is what transforms a simple sheet pan meal into something that tastes like it’s been slow-roasting for hours.

Take a moment to check the layout of your pan: balanced spacing, chicken skin exposed, vegetables in a single layer. A well-assembled pan is the foundation of success.

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5. Roast to Perfection

Slide your sheet pan into the preheated oven and let it roast for 35 to 45 minutes. Cooking time may vary depending on the size of your chicken thighs and the thickness of your vegetable pieces.

Halfway through the cooking process, carefully remove the pan and give the vegetables a quick stir with a spatula. This prevents sticking and helps them develop even caramelization on all sides. Rotate the pan before returning it to the oven to account for any hot spots your oven may have.

The chicken is ready when it reaches an internal temperature of 165°F (74°C). If you don’t own a meat thermometer, pierce the thickest part of the thigh—if the juices run clear, it’s done. The skin should be beautifully crisp, and the vegetables should be fork-tender with browned, caramelized edges.

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6. Garnish & Serve

Once everything is roasted to perfection, remove the pan from the oven and allow the chicken to rest for about five minutes. Resting gives the juices time to redistribute, ensuring each bite of chicken is moist and flavorful.

Before serving, sprinkle the dish with fresh parsley for a pop of color and freshness. Add lemon wedges on the side and encourage diners to squeeze a little juice over their servings. The brightness of the lemon balances the richness of the chicken and roasted vegetables, tying the entire dish together.

Serve the Harvest Chicken & Green Beans Sheet Pan Supper directly from the pan for a rustic presentation, or transfer to a platter if you’re serving guests. Either way, the aroma alone will draw everyone to the table, ready to enjoy a comforting, seasonal meal made with ease.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Yield: 4 servings

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Notes

• Chicken Options – While thighs are ideal for their juicy texture, you can also use bone-in breasts or drumsticks. Adjust cooking time as needed.

• Vegetable Variations – Butternut squash, Brussels sprouts, or parsnips make excellent seasonal swaps.

• Meal Prep Tip – Chop vegetables ahead of time and store them in the fridge for up to 2 days. On cooking day, simply toss them with oil and spices.

• Storage – Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven for best texture.

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The Beauty of Sheet Pan Suppers

One of the biggest appeals of this recipe is its effortless preparation. Sheet pan suppers have become a modern kitchen staple because they offer balance and variety without the chaos of juggling multiple pans on the stovetop. The oven does all the heavy lifting, transforming simple ingredients into a complete meal.

For busy families, this recipe is a lifesaver. Imagine coming home after a long day, assembling a few ingredients, and letting the oven work its magic while you take a break. In under an hour, dinner is ready with hardly any cleanup. It’s practical yet rewarding, which is exactly what weeknight meals should be.

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Nutritional Benefits

This recipe isn’t just delicious—it’s also nutritious. Let’s break down some of the benefits:

• Chicken – A great source of lean protein, supporting muscle health and keeping you full.

• Green Beans – Rich in fiber, vitamin C, and antioxidants.

• Sweet Potatoes – Packed with beta-carotene, which supports eye health and immunity.

• Carrots – Known for their vitamin A content, essential for skin and vision health.

• Olive Oil – Provides heart-healthy fats that enhance the absorption of fat-soluble vitamins.

Together, these ingredients create a meal that is balanced, colorful, and nourishing.

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Tips for Success

1. Don’t Overcrowd the Pan – Spread ingredients in a single layer to ensure proper roasting. Overcrowding can lead to steaming instead of caramelization.

2. Rotate the Pan – For even cooking, rotate the sheet pan halfway through roasting.

3. Check the Chicken Temperature – Use a meat thermometer to guarantee perfectly cooked chicken without guesswork.

4. Play with Herbs – Try sage, oregano, or even a sprinkle of cinnamon on the sweet potatoes for a seasonal twist.

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Serving Suggestions

This Harvest Chicken & Green Beans Sheet Pan Supper is satisfying on its own, but you can pair it with sides for an extra-special meal:

• Crusty Bread or Rolls – Perfect for soaking up the juices.

• Wild Rice or Quinoa – Adds extra texture and nutrients.

• Simple Garden Salad – A fresh and crisp complement.

• Mashed Potatoes – For those who love extra comfort food vibes.

For a lighter option, simply serve the chicken and vegetables as they are—the meal feels complete without needing extras.

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Making It Your Own

The beauty of this recipe lies in its versatility. You can easily adjust based on what’s in season, what your family loves, or what you already have in your pantry.

• Swap the Protein – Try turkey, pork chops, or even salmon for variety.

• Add a Sauce – Drizzle with a garlic yogurt sauce, honey mustard, or balsamic glaze after baking for extra flavor.

• Spice It Up – Add chili flakes, Cajun seasoning, or curry powder for a bold twist.

• Make It Vegetarian – Replace chicken with chickpeas or tofu and roast alongside the vegetables.

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When to Serve This Dish

This recipe shines in the fall, but it’s truly a year-round staple. Here are a few perfect occasions:

• Weeknight Dinners – Quick to assemble and minimal cleanup afterward.

• Family Gatherings – Scales up easily for larger groups.

• Seasonal Celebrations – Ideal for autumn holidays like Thanksgiving, where it can serve as a lighter main course or hearty side.

• Meal Prep Sundays – Roast a big batch and enjoy leftovers for lunches during the week.

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Frequently Asked Questions

Can I use frozen green beans?
Yes, but fresh is best for roasting. If using frozen, thaw and pat dry to prevent excess moisture.

Do I need to peel the sweet potatoes?
Peeling is optional. The skins add fiber and nutrients, but if you prefer a smoother texture, peel them.

Can I cook this at a lower temperature?
You can, but it may extend the cooking time and result in less crispy skin and caramelization.

How can I make this dish ahead of time?
Season the chicken and prep the vegetables up to a day in advance. Store separately in the fridge, then assemble and bake when ready.

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