Chicken and Green Beans Sheet Pan Meal
The ultimate comfort food you crave! This Chicken and Green Beans Sheet Pan Meal is an easy weeknight dinner that combines juicy chicken and tender green beans into one delicious dish. Perfect for busy families or a simple meal prep, you won't want to miss out on making this tonight!
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 4 pieces Chicken thighs very large bone-in, skin-on
- 1 lb Green beans fresh
Instructions
- Start by trimming all the chicken pieces well. Leave some skin covering the top, but make sure to remove most of the excess skin and fat deposits on the back. I find that using kitchen shears makes this job a breeze, but if you can get well-trimmed chicken from the store, that’s even easier!
- In a small bowl, mix together olive oil, lemon juice, Spike Seasoning, dried thyme, salt, and pepper to create a flavorful marinade. This combination will give your chicken and green beans a lovely taste.
- Reserve 3 tablespoons of the marinade for later use (we'll mix this with lemon zest). Then, place the remaining marinade in a Ziploc bag along with the trimmed chicken. Seal it tightly and let the chicken marinate in the fridge for at least 30 minutes, or longer if time allows.
- While the chicken marinates, prepare the green beans by trimming both ends. To make them crispier, place them in a bowl of ice water. You can use a salad spinner to drain them afterward, making the process quick and easy.
- Once the chicken has marinated and the oven is preheated to 425°F (220°C), remove the chicken from the bag and discard the marinade. Place the chicken on a large baking sheet that you’ve sprayed with non-stick spray.
- Let the chicken come to room temperature as you prepare everything else, making sure it cooks evenly.
- Roast the chicken in the oven for 20 minutes. The smell will be tempting, but hold tight!
- While the chicken is roasting, zest your lemon. Add the zest to the reserved marinade for an extra burst of flavor.
- After 20 minutes, take the chicken out of the oven. Gently push it to the edges of the baking sheet to create space for the green beans.
- Next, add the fresh green beans to the baking sheet. Brush them with the reserved marinade that now has lemon zest for an added zing.
- Continue cooking the chicken and green beans together for another 20 minutes. If your chicken pieces are large, check with an instant-read meat thermometer to ensure they reach a safe temperature of 165°F (75°C).
- Once everything is cooked to perfection, serve hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.