Sheet Pan Chicken Breast with Potatoes and Green Beans
A simple and delicious one-pan meal featuring juicy chicken breasts roasted alongside crispy potatoes and tender green beans. Perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 pound baby potatoes, halved
12 ounces fresh green beans, trimmed
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme. Toss to coat evenly.
Spread the potatoes in a single layer on a large sheet pan. Roast in the preheated oven for 15 minutes.
While the potatoes roast, pat the chicken breasts dry with paper towels.
In a small bowl, mix together the garlic powder, smoked paprika, onion powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
Rub the chicken breasts evenly with 2 tablespoons of olive oil, then sprinkle the spice mixture over both sides of each chicken breast.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Add the trimmed green beans to the pan, drizzle with a little olive oil if desired, and toss gently with the potatoes.
Place the seasoned chicken breasts on the sheet pan among the potatoes and green beans.
Return the sheet pan to the oven and roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving.