Sheet Pan Chicken and Potatoes

Serves 4

Ingredients  

230g baby gold or red potatoes, quartered

2 ½ Tablespoons olive oil or butter, divided, I used olive oil

1 ½ teaspoon sea salt, divided

1 ½ teaspoon garlic powder, divided

1 teaspoon dried oregano

½ teaspoon black pepper, divided

3 Tablespoons fresh dill, finely chopped

Zest of 1 lemon

4–6 bone-in skin-on chicken thighss

450g fresh green beans, trimmed

Lemon wedges for serving, optional

Instructions 

• Preheat oven to 180 and line a large sheet pan with parchment paper.

• Add potatoes to a mixing bowl with 1½ Tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder and oregano. Toss to coat well, then spread the potatoes out on one side of the sheet pan. Set the bowl aside for later.

• In a small bowl, combine the dill, lemon zest and salt. Pat the chicken thighs dry (this helps the skin crisp up). Rub the chicken with ½ Tablespoon olive oil, then rub the lemon zest salt mixture all over the chicken.

• Place the chicken thighs on the other side of the sheet pan. Roast for 20–25 minutes.

• While the chicken and potatoes cook, add the green beans to the same bowl used for the potatoes along with the remaining ½ Tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon garlic powder. Toss to coat.

• Remove the pan from the oven after 20–25 minutes, toss the potatoes, and add the green beans to the pan. Spread everything out so the vegetables have space to roast.

• Return the pan to the oven and roast for another 10 minutes, or until the chicken skin is crispy.

• Squeeze fresh lemon juice over everything and sprinkle with extra dill before serving.

Nutrition

Serving: 1/4 recipe | Calories: 606kcal | Carbohydrates: 39g | Protein: 34g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 165mg | Sodium: 1823mg | Potassium: 981mg | Fiber: 6g | Sugar: 5g