Sheet Pan Chicken with Green Beans and Potatoes

Ingredients

• 4 chicken thighs
• 1 pound green beans, trimmed
• 1 pound potatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the chicken thighs, green beans, and potatoes.
3. Drizzle with olive oil and sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss to coat.
4. Spread the chicken and vegetables out in an even layer on a sheet pan.
5. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh parsley before serving.

Kitchen Equipment Needed

• Sheet pan
• Large bowl
• Knife
• Cutting board
• Measuring spoons
• Tongs

How to store leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the leftovers on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through.

Food and drink pairings

Sheet Pan Chicken with Green Beans and Potatoes pairs well with a variety of beverages, including white wine, beer, or a simple glass of water with lemon. For a complete meal, serve with a side salad or crusty bread.