Sheet pan chicken and potatoes is a simple and delicious meal that can be thrown together quickly. It’s healthy and delicious and best of all, the clean-up is a breeze!
For serving (optional): Freshly chopped parsley or basil
Instructions
Preheat the oven to 415°F. Place the chicken and potatoes on a large baking sheet (18x13-inch).
In a medium bowl, combine the olive oil, broth, Italian seasoning, salt, garlic powder, and pepper. Drizzle 3/4 of the mixture over the chicken and potatoes. Toss to combine. Bake 15 minutes.
Remove from the oven. Flip the potatoes and add the green beans to the pan. Drizzle the remaining olive oil mixture and sprinkle any additional salt and pepper needed over the top.
Bake an additional 10 to 15 minutes, or until the potatoes are tender. You can broil the last minute if you prefer a crispier top. Once chicken is cooked through (a meat thermometer inserted into the center reads 165°F), remove from oven. Add fresh herbs on top. if desired. Season to taste.
Notes
Vegetables: This recipe is easy to swap out vegetables. If using a root vegetable (like carrots), make sure to cook with the potatoes. During summer season, we like to add a zucchini or broccoli. Chicken: I prefer to use boneless and skinless chicken breasts, however you can use chicken thighs if preferred. Storage: Store the leftovers in a covered container in the refrigerator for up to 3 days.