Sheet Pan Ranch Chicken and Green Beans
Juicy ranch-seasoned chicken thighs roast alongside crisp-tender green beans and creamy baby potatoes for an easy, balanced one-pan dinner.
Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Oven
Ingredients
- 1.5 lb chicken thighs
- 1 lb green beans
- 1 lb baby potatoes
- 2 tbsp ranch seasoning
- 2 tbsp olive oil
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 1 lemon
Cooking instructions
- Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly coat it with cooking spray. (about 5 min) — 425°F
- Halve the baby potatoes. Trim the green beans. Pat the chicken thighs dry, then season the chicken, potatoes, and green beans with the ranch seasoning, olive oil, garlic powder, and black pepper, keeping the vegetables and chicken on separate parts of the pan. (about 10 min) — 425°F
- Arrange the potatoes cut-side down and roast for 15 minutes. (about 15 min) — 425°F
- Add the seasoned chicken thighs and green beans to the pan. Roast until the potatoes are tender and the thickest part of each chicken thigh reaches 165°F, about 22 to 25 minutes more. Stir the green beans once halfway through. (about 25 min) — 425°F
- Squeeze lemon over the chicken and vegetables. Rest the chicken for 5 minutes before serving. (about 5 min) — Room temperature