SHEET PAN DINNERS · CHICKEN
Small potatoes roast on their own for 20 minutes so they can brown, then seasoned chicken breast pieces and green beans join them for the last stretch. Everything finishes together on one rimmed sheet pan, and a squeeze of lemon brightens it at the table.
Jump to Recipe
- Serves
- 4
- Total time
- About 55 minutes
- Pan
- 18×13-inch rimmed sheet pan
- Oven
- 425°F / 220°C
- Chicken done at
- 165°F / 74°C
Why You’ll Love This Sheet Pan Dinner
- Potatoes get a head start. Adding the chicken later means the potatoes brown and the chicken stays juicy.
- Breast-meat friendly. Cutting the chicken into 1½-inch pieces keeps it from drying out.
- A complete plate. Protein, potatoes and a green vegetable cook on one pan.
Ingredient Notes
Baby or small Yukon gold potatoes roast evenly with no peeling. Cut them into roughly 1-inch pieces so they finish at the same time.
Boneless, skinless chicken breasts are cut into 1½-inch pieces. Smaller pieces cook faster and can dry out before the potatoes are done.
Fresh green beans hold up to high heat. Thin haricots verts may brown faster, so check them a few minutes early.
The recipe card below lists every quantity in one place.
How to Make Sheet Pan Chicken and Potatoes
Roast the potatoes first
Toss the potatoes with oil and seasoning and roast them cut side down while you prepare the chicken and green beans.
Add the chicken and green beans
Push the potatoes to the sides, add the seasoned chicken in the center and tuck the green beans into the gaps, then roast until the chicken reaches 165°F.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Do not crowd the pan. Use a large 18×13-inch pan. If your pan is smaller, divide everything between two pans and switch their positions halfway through.
- Preheat fully. A hot oven browns the potatoes. Give the oven the full time to reach 425°F.
- Check the largest piece. The chicken is done at 165°F / 74°C. If it is ready before the potatoes, move the chicken to a plate and roast the potatoes a few minutes longer.
Substitutions and Variations
- Chicken thighs: Boneless, skinless thighs can go in at the same point. Cook to at least 165°F; they are more tender at 175°F.
- Vegetables: Broccoli florets or thick zucchini half-moons can replace the green beans.
- Seasoning: Use 2 teaspoons of Italian seasoning or a salt-free Cajun blend in place of the oregano and paprika.
Serving Suggestions
Serve straight from the pan with lemon wedges. For a bowl-style lunch with the same chicken, see the Greek chicken meal prep bowls.
Storage, Reheating and Meal Prep
Refrigerate leftovers in covered containers within 2 hours for up to 4 days. Reheat in a 400°F oven or air fryer for 6 to 8 minutes, or in the microwave, until the chicken reaches 165°F. Freezing is not recommended, because the potatoes turn mealy.
Food safety: Cook the chicken to 165°F / 74°C. Use a separate board for raw chicken, and wash your hands before handling the green beans and lemon.
Sheet Pan Chicken and Potatoes
Ingredients
Method
- Heat the oven to 425°F / 220°C with a rack in the middle. Lightly oil or line an 18×13-inch rimmed sheet pan.
- Toss the potatoes with 1½ tablespoons of the oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Spread them cut side down on the pan and roast for 20 minutes.
- Meanwhile, toss the chicken with 1 tablespoon of the oil, the garlic powder, paprika, oregano, ½ teaspoon of the salt and the remaining ¼ teaspoon pepper. In another bowl, toss the green beans with the remaining ½ tablespoon oil and ¼ teaspoon salt.
- Take the pan out of the oven, turn the potatoes and push them toward the edges. Spread the chicken in the center in a single layer and tuck the green beans into the gaps.
- Roast for 18–22 minutes, until the chicken reads 165°F / 74°C and the potatoes are browned and tender when pierced with a fork.
- Squeeze a lemon wedge or two over the pan, sprinkle with parsley and serve.