Easy Chicken Thighs with Potatoes and Green Beans
A comforting one-pan baked chicken dinner featuring juicy chicken thighs, tender baby potatoes, and crisp green beans.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large baking dish, arrange the chicken thighs, halved baby potatoes, and trimmed green beans.
- Drizzle the olive oil over the arranged ingredients. Sprinkle on the garlic powder, onion powder, salt, and pepper to taste.
- Using your hands or a spatula, toss everything in the dish to coat evenly with the oil and spices.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh herbs, if desired, and serve warm.
Notes
For extra crispy skin, broil the chicken for a few minutes at the end of cooking. This recipe can easily be doubled for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg