Simple Sheet Pan Chicken Supper
This simple and satisfying dinner is one I make often. It comes together with little work, and there’s virtually no clean-up, which is even better. Sheet pan dinners offer limitless possibilities because you can use any protein and veggies you’d like. The main thing to remember is that you want to choose options that have similar cooking times so that everything is done at the same time. This supper is sure to be a family favorite.
Ingredients
2 packages skin on chicken thighs (about 8 thighs)
1 16-ounce package of fresh green beans
1 cup grape tomatoes
6 cloves garlic, peeled and left whole
1 ½ pound bag baby gold potatoes, quartered
1–2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon oregano
1 teaspoon garlic powder
Instructions
Preheat oven to 350°
Cover a large sheet pan with foil. Drizzle half of the olive oil over the foil. In the center of the pan, place the chicken thighs, leaving small spaces between them so they cook evenly. Spread the baby potatoes in a single layer on one side of the chicken and the green beans on the other side. Space tomatoes and garlic cloves evenly over green beans. Drizzle the remaining olive oil over the top of the chicken and vegetables. Season the chicken and veggies with salt and pepper, to taste. Sprinkle garlic powder over the chicken, and sprinkle oregano over the chicken and potatoes. Place the pan in the preheated oven and bake for 45-50 minutes, or until the chicken and veggies are cooked through, and the chicken skin is golden and crispy. Serve with fresh, warm Italian bread and enjoy!
Notes
