Imagine a meal that's so effortless, yet so incredibly delicious that it'll become your go-to weeknight dinner secret weapon! This Baked Chicken with Green Beans and Red Potatoes is not just a recipe—it's a culinary symphony where tender, juicy chicken meets crispy vegetables, all seasoned to perfection and baked in a single pan. No complicated techniques, no endless dishes to wash, just pure, mouthwatering satisfaction that will have your family asking for seconds before they've finished their first bite.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups green beans
- 2 cups red potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the center of the oven for even cooking.
- Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with cooking spray to prevent sticking.
- Wash and dry the red potatoes. Cut them into halves or quarters depending on their size to ensure even cooking.
- Trim the ends of the green beans and rinse them thoroughly under cold water. Pat dry with paper towels.
- Pat the chicken thighs dry with paper towels to remove excess moisture. This helps achieve crispy skin.
- In a small bowl, mix olive oil, garlic powder, dried thyme, salt, and pepper to create a seasoning blend.
- Arrange the red potatoes and green beans on the baking sheet, spreading them evenly to create a single layer.
- Drizzle half of the seasoning mixture over the vegetables, tossing to coat them completely.
- Place the chicken thighs on top of the vegetables. Brush the remaining seasoning mixture over the chicken, ensuring even coverage.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
- Remove from the oven and let the dish rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.
- Serve hot, garnishing with fresh herbs like parsley or thyme if desired.
Tips
- Pat your chicken and vegetables completely dry before seasoning to ensure maximum crispiness and better herb adhesion.
- Use a large, rimmed baking sheet to allow vegetables and chicken to roast evenly without overcrowding.
- For extra flavor, consider adding lemon slices or whole garlic cloves to the pan before roasting.
- Invest in a meat thermometer to precisely check chicken's internal temperature, guaranteeing it's perfectly cooked at 165°F.
- Let the dish rest for 5 minutes after cooking to allow juices to redistribute, ensuring moist and flavorful chicken.
- For crispy chicken skin, place the chicken on top of the vegetables and avoid covering them completely.
Nutrition Facts
Calories: 385kcal
Carbohydrates: 19g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: 80mg
