Hamdi Saidani This Pioneer Woman Sheet Pan Chicken Thighs and Green Beans is an easy and juicy recipe, which is made with bone-in chicken thighs and fresh green beans. It’s the perfect weeknight dinner, ready in about 45 minutes.
Pioneer Woman Sheet Pan Chicken Thighs and Green Beans Ingredients
- 2 bone-in skin-on chicken thighs
- 1 lb green beans, trimmed
- 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
How To Make Pioneer Woman Sheet Pan Chicken Thighs and Green Beans
- Prep and season the chicken: Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup. In a small bowl, mix together the oregano, paprika, onion powder, garlic powder, salt, and pepper.
- Roast the chicken: Pat the chicken thighs completely dry with a paper towel and place them on one side of the prepared pan. Drizzle with most of the olive oil and sprinkle with most of the seasoning mix, reserving about 1 teaspoon of each for the green beans. Rub the oil and seasonings all over the chicken. Bake for 20 minutes.
- Add green beans and finish baking: Remove the baking sheet from the oven. Add the trimmed green beans to the other half of the tray. Drizzle with the remaining olive oil and sprinkle with the reserved seasoning. Toss the green beans to coat.
- Finish roasting: Return the baking sheet to the oven and bake for an additional 15-20 minutes, until the chicken is cooked through (minimum internal temperature of 165°F) and the skin is crispy.
Recipe Tips
- How to get extra crispy chicken skin? The most important step is to pat the chicken skin completely dry with a paper towel before adding the oil and seasonings. This helps the skin to brown and crisp up beautifully in the hot oven.
- Can I use other vegetables? Yes, this recipe is very versatile. You could substitute the green beans with broccoli florets, asparagus spears, or sliced bell peppers and onions. Adjust the timing as needed; heartier vegetables might need to go in with the chicken.
- Can I use boneless chicken? Absolutely. The recipe notes provide cooking times for boneless chicken breasts (16-18 minutes) and boneless thighs (20-25 minutes). In these cases, you can add the green beans to the pan for the entire cooking time.
- How to make cleanup even easier? Lining your baking sheet with parchment paper or heavy-duty foil is the key. It prevents sticking and makes cleanup a breeze.
What To Serve With Sheet Pan Chicken Thighs and Green Beans
This is a wonderful one-pan meal, but it also pairs nicely with:
- Mashed potatoes or roasted potatoes
- Rice pilaf or quinoa
- Crusty bread to soak up the delicious pan juices
How To Store Sheet Pan Chicken Thighs and Green Beans
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. This makes for a fantastic and easy lunch the next day.
- Freeze: The cooked chicken can be frozen for up to 3 months. The texture of the green beans may change slightly upon thawing.
Sheet Pan Chicken Thighs and Green Beans Nutrition Facts
- Calories: 455kcal
- Carbohydrates: 18g
- Protein: 28g
- Fat: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why do you cook the chicken for 20 minutes before adding the green beans?
This staggered cooking method ensures that both the chicken and the green beans are perfectly cooked at the same time. Bone-in chicken thighs need a longer cooking time than tender green beans, which would become overcooked and mushy if they were in the oven for the full 40 minutes.
Can I use a different spice blend?
Of course. This simple spice blend is a great starting point, but feel free to experiment with your favorites. A lemon pepper blend, Cajun seasoning, or a simple mix of rosemary and thyme would also be delicious.
Do I need to flip the chicken?
There’s no need to flip the chicken in this recipe. The high heat of the oven circulates around the chicken, cooking it through while the top skin gets nice and crispy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Popcorn Chicken Recipe
- Pioneer Woman Parmesan Chicken Recipe
- Pioneer Woman Instant Pot Whole Chicken Recipe
Pioneer Woman Sheet Pan Chicken Thighs and Green Beans Recipe
Description
A quick, easy, and delicious one-pan dinner featuring juicy, crispy-skinned chicken thighs and tender-crisp green beans with a simple, savory seasoning.
Ingredients
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Mix all seasonings in a small bowl.
- Pat chicken dry, place on one side of the pan. Drizzle with most of the oil and seasonings.
- Bake for 20 minutes.
- Remove pan from oven, add green beans to the other side. Toss beans with remaining oil and seasoning.
- Return to oven and bake for an additional 15-20 minutes, until chicken is 165°F and skin is crispy.
- Let chicken rest for a few minutes before serving.
Notes
- u003cliu003ePatting the chicken skin dry is the secret to getting it perfectly crispy.u003c/liu003eu003cliu003eFor boneless chicken, you can cook the chicken and green beans together for the entire time (see recipe notes for specific timings).u003c/liu003eu003cliu003eDon’t overcrowd the pan. Give the chicken and vegetables enough space to roast properly. If doubling the recipe, use two sheet pans.u003c/liu003eu003cliu003eThis recipe is easily scalable. Just increase the amount of chicken, beans, and seasoning accordingly.u003c/liu003e
