Sheet Pan Roast Chicken with Potatoes and Green Beans
Updated Feb 27, 2022, Published Jan 11, 2017
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Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon is Mediterranean-inspired and a bright and lively way to get dinner on the table with minimal prep and clean-up. For another lovely chicken recipe, be sure to check out my Roasted Split Chicken Breasts with Potatoes and Shallots.
What’s better for getting a beautiful dinner on the table than a “sheet pan supper?” How about a healthy sheet pan dinner? Besides being perfect for feeding a family, this cooking method works just as well for a fuss-free sheet pan roast chicken dinner for two.
What’s a sheet pan dinner?
The technique is very simple: Combine proteins and vegetables together on a rimmed baking sheet, season as desired and let it bake away! Cleaning up is even easier if you first line your sheet pan with aluminum foil or parchment paper.
How to make Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon:
- For this rustic yet elegant Mediterranean-inspired sheet pan roast chicken dish, a paste of lemon zest, parsley, oregano and garlic is placed underneath the skin of the bone-in chicken breasts.
- Russet potato wedges cook along with the chicken as the cooking times are similar. (Waxy potatoes such as Yukon Gold potatoes work just as well.)
- Add the green beans halfway through when the potatoes require turning.
- The kalamata olives add another pop of flavor!
Try asparagus or broccoli in this dish. The combinations of protein and vegetables that can be cooked together on a sheet pan are endless! The only thing you’ll need to keep in mind is the cooking time of each item.
Let’s eat!
For more great sheet pan suppers, be sure to try my:
- Chicken Sausage Sheet Pan
- Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans and Chipotle Sour Cream
- Sheet Pan Thai Sweet Chili – Lime Baked Fish with Garlic Broccolini
- 30 Best Healthy Sheet Pan Dinners
Sheet Pan Roast Chicken with Potatoes and Green Beans
Ingredients
- 2 large lemons
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 tablespoon chopped fresh oregano
- 4 cloves garlic, minced
- 6 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 2 bone-in chicken breasts with the skin
- 2 large Russet potatoes, peeled and quartered
- ½ pound green beans, ends trimmed
- ½ cup pitted Kalamata olives, halved
Instructions
- Preheat oven to 400 degrees.
- With a zester or fine grater, remove approximately 1 teaspoon zest from one of the lemons. Transfer to a small bowl. Slice one of the lemons and remove the seeds; set aside. Juice the other lemon; set aside.
- To the bowl with the zest, add the parsley, oregano, garlic, 2 tablespoons olive oil and ½ teaspoon each salt and pepper. Stir to form a paste. Keeping the skin intact, carefully spread equal amounts of the herb paste underneath. Place chicken on a non-stick baking sheet.
- Toss the potato wedges with 1 tablespoon olive oil and salt and black pepper to taste. Place them around the chicken. Scatter lemon slices around the baking sheet. Drizzle lemon juice over the chicken and potatoes and drizzle chicken with 2 tablespoons olive oil (or 1 tablespoon each).
- Bake for 35 minutes. Flip the potatoes. Toss the green beans with remaining 1 tablespoon olive oil and salt and black pepper to taste. Scatter the green beans around the chicken and potatoes. Bake an additional 25 minutes or until chicken is 165 degrees in the center.
- Scatter the black olives over the chicken, potatoes and green beans. Garnish with chopped fresh parsley and serve immediately.
Notes
- Can also use asparagus or broccoli in place of green beans.
- Waxy potatoes such as Yukon Gold potatoes may also be used.
- Use chicken thighs or drumsticks in place of bone-in breasts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh my! Hopefully you will get your house back to new soon.
This recipe looks so good I love roasting chicken but never think to incorporate lemon with it. Can’t wait to try this.
Thanks, Erin! It’s slow-going, but we’ll get there. Sigh…..
Your flood sounds awful! I hope you guys are able to get your house back in order soon – it’s so unsettling when you feel like you’re living in a construction zone.
We are huge fans of sheet pan suppers – I do all the prep work in the morning before work and leave the sheet pan in the fridge. My husband moves it into the oven when I’m heading home from work. My biggest issue with chicken, though, is that it tends to release a lot of juice and make everything else a little soggier than I’d prefer. Do you have the same issue with the bone in chicken breasts? I’ve tried boneless, skinless chicken breasts and bone-in, skin-on chicken thighs, but never bone-in breasts!
Thanks, Julie! We’ll get there. Any chicken is going to produce a lot of juice, but I LOVE those chicken drippings! The potatoes won’t be crispy like you did them separately, but they’ll sure be flavorful!
Oh, no! Good luck with getting everything together! I remember when a pipe burst at my brother’s – it was awful.
But then, that’s the time for an easy meal, and this one looks perfect!
Oh NO! Water issues are such a pain! I wish I didn’t know how much of a pain! Pinned this recipe to try… if it tastes even half as good as it looks I’ll be in heaven!
We lived in the country for 20 years and that was my hubby’s fear — water freezing; pipes bursting. We had a septic system and a well. OMG, your pipe burst. how awful for you. We live in Indiana and the weather is crazy! Frankly, I don’t know how you’re getting things done. Sending positive thoughts for things to get done ASAP. The recipe is great. I had to add my thoughts.
Thanks, Marisa! We’re dealing…. what else can a person do? It’s not the worst thing on earth but for a neat, organizational freak like me who loves a tidy home, this has been stressful. But, I still have a house. I will certainly have more empathy toward people who are completely flooded out!