Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggies is a simple easy meal with very little hands on time. Make this sheet pan chicken on busy weeknights, and pull a complete and delicious meal out of your oven.
Prep Time15 minutes mins
Cook Time45 minutes mins
Marinating Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Main Course
Cuisine: American
Keyword: easy dinner, sheet pan meal
Servings: 6 people
Calories: 686kcal
Chicken Marinade
- 1/3 cup olive oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 3 garlic cloves minced
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
For the Sheet Pan
- 4 to 5 pounds bone in chicken breasts (see note)
- 1 pound russet potatoes (about 3 medium potatoes)cut to 1 inch cubes
- 12 ounces green beans
To make the marinade, in a small bowl combine the olive oil, honey, lemon juice, garlic, parsley, salt, thyme, rosemary, and pepper.
Pour the marinade in a container large enough to hold your chicken or a baking dish. (I like using a large rectangular plastic storange container that comes with a lid.) Add the chicken breasts and, using your hands, turn them around in the mariande so they are compltely covered. Refrigerate, covered, for at least 30 minutes. (If necessary start the marinade in the morning and marinate all day. See the note in the blog post about marinating times.)
Preheat your oven to 425 degrees.
Remove the chicken from the container, and place on a large, rimmed baking sheet. Add the potatoes and then the green beans. Pour the remaining marinade over the vegetables. Make sure to scrape the container witha spatula to get all the reamaining mariande.
Bake for 40 to 45 minutes or until the chicken reads 165 degrees (check the thickest part, away from the bone and check in multiple places and pieces of chicken). If you wish your chicken to be browned, put under the broiler (on a seperate baking sheet without the vegetables) for 3 to 4 minutes.
This recipe was written for four bone in chicken breasts. Please do not substitute with chicken thighs or boneless chicken breasts, the timing will not work with the vegetables.
The most important thing is that your chicken reads 165 degrees with an instant read thermometer in the thickest part of the breast.
Please note that the nutritional information reflects half the marinade as a about that much is left behind on the baking sheet after serving.
Calories: 686kcal | Carbohydrates: 31g | Protein: 60g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 107mg | Sodium: 298mg | Potassium: 1233mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1250IU | Vitamin C: 42.9mg | Calcium: 270mg | Iron: 3.6mg