Sheet Pan Chicken

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This sheet pan chicken dinner is a simple easy meal with very little hands on time. Make this sheet pan chicken on busy weeknights, and pull a complete and delicious meal out of your oven.

Prep Time15

Cook Time50

Marinating Time30

Total Time1 35

Servings: servings

Calories: 573kcal

Author: Lisa Longley

Ingredients

Chicken Marinade

2/3 cup olive oil (133.3 grams)
1/4 cup honey (84 grams)
1/4 cup lemon juice (56 grams)
6 garlic cloves minced
2 teaspoons dried parsley
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper

For the Sheet Pan

3 - 4 pounds bone-in chicken breasts see note (1360.8 to 1814.4 grams)
1 pound russet potatoes cut to 1 inch cubes (453.6 grams)
12 ounces green beans (340.2 grams)
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/8 teaspoon black pepper
fresh parsley diced, for garnish

Instructions

To make the marinade, combine the olive oil, honey, lemon juice, garlic, parsley, salt, thyme, rosemary, and pepper.
2/3 cup olive oil, 1/4 cup honey, 1/4 cup lemon juice, 6 garlic cloves, 2 teaspoons dried parsley, 2 teaspoons kosher salt, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper
Place the chicken in a reusable container and pour the marinade over it. Toss the chicken so that all of the breasts are completely coated in marinade. Refrigerate, covered, for at least 30 minutes or up to 24 hours.
3 - 4 pounds bone-in chicken breasts
While the chicken is marinating, prep the veggies. Then toss them in oil, salt, garlic powder, and black pepper.
1 pound russet potatoes, 12 ounces green beans, 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/8 teaspoon black pepper
Preheat your oven to 425 degrees Fahrenheit. Line a large 21 by 15 inch rimmed baking sheet with parchment paper for easier clean up.
Remove the chicken from the container and place on the prepared baking sheet. Discard the remaining marinade. Add the prepared vegetables.
Bake for 35 minutes. Then cover the chicken with aluminum foil loosely to prevent the skin from burning. Continue cooking for an additional 15 minutes or until the chicken reads 165 degrees Fahrenheit (check the thickest part, away from the bone, and check in multiple places and pieces of chicken). Garnish with fresh parsley, serve, and enjoy.

Notes

This recipe was written for four bone-in chicken breasts. Please do not substitute with chicken thighs or boneless chicken breasts, the timing will not work with the vegetables.

Please note that the nutritional information reflects discarding 1/2 of the marinade. For the most accurate information, calculate it in your home based on the ingredients you use and the amount of marinade that is left.

Nutrition