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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.