Sheet Pan Garlic Herb Chicken with Potatoes, Carrots & Green Beans
Sheet Pan Garlic Herb Chicken with Potatoes, Carrots & Green Beans
This easy sheet pan meal is packed with flavor and perfect for a quick, wholesome dinner!
Ingredients
- 4 bone-in skin-on chicken thighs (or boneless chicken breasts)
- 1 lb baby potatoes halved
- 4 large carrots peeled and cut into sticks
- 1 lb green beans trimmed
- 3 tbsp olive oil
- 2 tbsp butter melted
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes optional for heat
- 1 tbsp lemon juice optional, for brightness
- ¼ cup grated Parmesan optional, for extra flavor
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare the seasoning:
- In a small bowl, mix olive oil, melted butter, garlic, paprika, thyme, rosemary, oregano, salt, pepper, and red pepper flakes.
- Season the potatoes and carrots:
- Toss potatoes and carrots with half of the seasoning mixture. Spread them on the sheet pan in a single layer.
- Add the chicken:
- Place the chicken thighs (or breasts) skin-side up on the sheet pan. Brush with the remaining seasoning mixture.
- Roast for 25 minutes.
- Add the green beans:
- Toss green beans with a drizzle of olive oil and a pinch of salt and pepper. Add them to the sheet pan around the chicken and potatoes.
- Roast for another 15-20 minutes, until the chicken is golden and reaches an internal temperature of 165°F (75°C).
- Finish & Serve:
Notes
Sprinkle with Parmesan if desired.
Variations & Tips:
- Swap green beans for Brussels sprouts, asparagus, or bell peppers.
- Use chicken drumsticks or boneless thighs instead of bone-in thighs.
- For extra crispiness, broil for 2-3 minutes at the end.