Description
A cozy, hearty, and nutritious one-pan meal that brings together juicy chicken, crisp green beans, and caramelized vegetables. Perfect for weeknight dinners, seasonal gatherings, or meal prep, this recipe makes dinnertime simple, flavorful, and satisfying.
Ingredients
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4 bone-in, skin-on chicken thighs (or chicken breasts if preferred)
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1 pound fresh green beans, trimmed
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2 medium sweet potatoes, peeled and cubed
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3 medium carrots, sliced into sticks
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1 small red onion, cut into wedges
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3 tablespoons olive oil
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3 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon salt
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½ teaspoon black pepper
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Fresh parsley, chopped (optional, for garnish)
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Lemon wedges (optional, for serving)
Instructions
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Preheat the Oven
Preheat your oven to 400°F (200°C). This ensures the chicken skin crisps up and the vegetables caramelize instead of steaming. Prepare a large sheet pan by lining it with parchment paper or lightly greasing it. -
Prepare the Vegetables
In a large bowl, add the sweet potatoes, carrots, onion, and green beans. Drizzle with olive oil and sprinkle in the garlic, paprika, thyme, rosemary, salt, and black pepper. Toss well to make sure each vegetable is evenly coated. -
Season the Chicken
Pat the chicken dry with paper towels. Rub lightly with olive oil, then sprinkle both sides with salt, pepper, and paprika. Drying the chicken helps the skin roast up golden and crispy. -
Assemble the Sheet Pan
Spread the vegetables out evenly on the prepared baking sheet, leaving space for the chicken. Place the chicken thighs skin-side up in the center or nestle them on top of the vegetables so their juices flavor everything as they cook. -
Roast to Perfection
Place the sheet pan in the oven and bake for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender with caramelized edges. Stir the vegetables halfway through to ensure even cooking. -
Garnish & Serve
Remove from the oven and let the chicken rest for 5 minutes before serving. Sprinkle with fresh parsley and add lemon wedges for brightness if desired.
Notes
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For the best results, don’t overcrowd the pan—space allows for proper roasting.
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Swap sweet potatoes with butternut squash, Brussels sprouts, or parsnips depending on the season.
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Chicken thighs are recommended for flavor and juiciness, but breasts or drumsticks also work.
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If using frozen green beans, thaw and pat them dry before roasting to avoid excess moisture.
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Leftovers store well in the fridge for up to 3 days; reheat in the oven for best texture.
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For a vegetarian variation, replace chicken with chickpeas or marinated tofu roasted alongside the vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes