Sheet Pan Chicken and Green Beans
Baked chicken thighs and green beans make for a perfectly easy (and fast!) dinner. Sheet pan chicken thighs are juicy and delicious.
Author: Kelsey Smith
Meal Type: Milk Free
Cuisine: American
Difficulty: EASY
Prep. Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 serving
Calories: 515 kcal per serving
Ingredients
- 2 - bone-in skin-on chicken thighs
- 1 pound - green beans
- 1 tablespoon - olive oil
- ½ teaspoon - oregano
- ½ teaspoon - paprika
- ½ teaspoon - onion powder
- ½ teaspoon - garlic powder
- ½ teaspoon - salt
- ¼ teaspoon - ground black pepper
Instructions
- Preheat the oven to 425°F.
- Pat chicken thighs dry and place on one side of a parchment- or foil-lined pan. After mixing all of the seasonings together in a small bowl, drizzle the chicken with olive oil and season evenly, reserving about 1 teaspoon of the oil and seasoning. Bake for 20 minutes.
- Remove the baking sheet from the oven and add green beans on the other half of the tray, covering with remaining olive oil and seasoning.
- Bake for an additional 15-20 minutes until chicken is cooked to a minimum internal temperature of 165°F.
Nutrition
Energy: 515 kcal | Total Fat: 36 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 167 mg | Total Carbs: 18 g | Fiber: 7 g | Sugars: 8 g | Proteins: 33 g | Sodium: 735 mg | Polyunsaturated: 7 g | Monounsaturated: 17 g
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