Active Time: 5 Mins
Total Time: 50 Mins
Yield: Serves 4 to 6
Comforting, savory, and satisfying, this sheet pan chicken dinner is perfect for weeknights. The chicken has a crispy, slightly salty skin with a juicy, tender interior. Meanwhile, the vegetables get lightly bathed in the chicken’s buttery juices. Feel free to cut up and use any leftover veggies you have—this recipe is all about technique. Line the baking sheet with foil for the fastest after-dinner cleanup ever.
Ingredients
- 1(0.7-oz.) packet Italian dressing mix
- 1 pound baby carrots
- 1 pound baby Yukon Gold potatoes
- 2 tablespoons olive oil
- 4 to 6bone-in, skin-on chicken thighs
- 8 ounces French green beans
- 2 tablespoons butter (optional)
How to Make It
Step 1
Preheat oven to 400°F. Reserve 1 teaspoon Italian dressing mix. Toss together carrots, potatoes, oil, and remaining dressing mix on an aluminum foil-lined rimmed baking sheet, and arrange in a single layer.
Step 2
Arrange chicken on top of carrot and potato mixture; sprinkle chicken with reserved dressing mix.
Step 3
Bake in preheated oven until chicken is golden brown and a thermometer inserted in thickest portion registers 165°F, 35 to 40 minutes. Transfer chicken to a platter.
Step 4
Add green beans to potato and carrot mixture; toss to coat. Add chicken back to baking sheet on veggies. Bake at 400°F until beans are crisp-tender, about 7 minutes. Toss veggies with butter, if desired, and serve with chicken.
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