Sheet Pan BBQ Chicken with Potatoes and Green Beans
This Sheet Pan BBQ Chicken with Potatoes and Green Beans is the perfect solution for a quick, easy weeknight dinner that doesn’t skimp on flavor. With minimal prep and cleanup, you can spend less time in the kitchen and more time enjoying your meal.
Servings 4
Ingredients
For The Chicken
- 5-6 Boneless, skinless chicken thighs
- 2-3 tsp Chicken Rub/Seasoning your favorite brand or homemade
- 1 cup BBQ Sauce your favorite brand or homemade
For the Potatoes
- 2 lbs Yellow Potatoes, cut into bite-sized pieces
- 1=2 tsp Olive Oil
- 1 packet Lipton Onion Soup Mix or your favorite vegetable seasoning
For the Green Beans
- 12 oz Fresh Green Beans, rinsed and snapped
- 1 tsp Olive Oil
- 1-2 tsp Vegetable Seasoning your favorite brand or homemade
Instructions
- Preheat your oven to 425 degrees Fahrenheit. This high temperature ensures that everything cooks quickly and develops a lovely caramelization.
- In a mixing bowl, combine the potatoes with a drizzle of olive oil and the packet of Lipton onion soup mix or seasoning of your choice. Toss until the potatoes are evenly coated.
- Place the potatoes on a rimmed baking sheet. Bake in the preheated oven for 20 minutes. This initial cooking time allows the potatoes to start becoming tender.
- While potatoes are baking, prepare the green beans and chicken. In a bowl, drizzle 12 oz of fresh green beans with olive oil and sprinkle with your favorite vegetable seasoning. Toss to coat.
- Trim any excess fat from 6 boneless, skinless chicken thighs. Season the chicken with your favorite chicken rub. I do not measure the seasonings, just make sure it is well coated.
- After 20 minutes, stir the potatoes and place the seasoned green beans and chicken on the pan. Bake for 25 minutes. Take it out of the oven and rub the bbq sauce on the chicken.
- Return the sheet pan to the oven and cook for an additional 5-7 minutes until the bbq sauce is caramelized. Check that the chicken is fully cooked (165°F internal temperature), the potatoes are tender, and the green beans are cooked but still tender crisp.
Notes
One of the best things about this recipe is its versatility. You can easily switch out the chicken thighs for breasts if you prefer, but keep in mind that thighs tend to stay juicier and may require a slightly longer cooking time. Additionally, feel free to swap the green beans for any vegetables you have on hand, such as broccoli, zucchini, bell peppers, or asparagus. The possibilities are endless!