Sheet Pan Chicken Potato And Green Bean Bake Recipes

SHEET PAN CHICKEN, POTATO, AND GREEN BEAN BAKE

Steps:

• Put the chicken thighs in a big ziplock bag. Add the lemon juice, 1/3 cup of olive oil, garlic, oregano, thyme, parsley, 1 teaspoon of salt, and ½ teaspoon of black pepper. Close up the bag and toss well. Leave for about an hour to marinate (optional).
• When the chicken has marinated, preheat an oven to 425°F (220°C). Lightly grease a large baking sheet and arrange the chicken on it. Add baby potatoes to the same ziplock bag and toss with the remaining marinade. Arrange them on the prepared baking sheet along with the green olives and lemon slices. Roast for 20 minutes.
• Meanwhile, toss the green beans with 1 tablespoon of olive oil and season with a little salt and black pepper.
• Add the green beans to the baking sheet along with the chicken and potatoes and roast for 15-20 minutes more, or until the chicken reads 165 F (74C) degrees.
• Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

GREEN BEANS, CHICKEN BREASTS AND RED SKIN POTATOES

Steps:

• 1. In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
• 2. Sprinkle Italian dressing mix over the top.
• 3. Drizzle melted butter over it.
• 4. Cover it with aluminum foil.
• 5. Bake at 350 for 1 hour.

GREEK LEMON CHICKEN AND POTATO BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
• Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
• Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
• Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS

Steps:

• Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
• Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.