Dinner doesn’t get much easier than this: one pan, minimal mess, and a full meal that tastes like it took way more effort than it did. This One Sheet Pan Rosemary Chicken with Potatoes and Green Beans is the ultimate solution to the “what’s for dinner” question. It’s simple, hearty, and full of flavor — plus, the cleanup is a breeze.
Sheet pan dinners are a go-to for anyone looking for ease without sacrificing flavor. This recipe balances protein, carbs, and veggies all in one dish. The rosemary brings an earthy, fragrant note that makes it feel rustic and homey, while garlic and olive oil round it out with rich, savory depth.
The beauty of sheet pan meals is in their efficiency. You prep everything in one bowl, spread it out, roast it, and you’re done. This dish is ideal for busy families, weeknight warriors, or anyone craving a balanced meal without a pile of dirty dishes.
Chicken thighs are the star here — they stay juicy and flavorful in the oven. Potatoes get perfectly golden and crispy on the edges, and the green beans roast to tender-crisp perfection. The rosemary adds a cozy herbaceous aroma that fills your kitchen.
You can prep this meal in the morning and store it in the fridge until it’s time to cook, making it perfect for those who like to plan ahead. It’s also great for meal prep — just portion into containers and refrigerate for grab-and-go lunches or quick weeknight reheats.
This recipe also encourages flexibility. Don’t like green beans? Try broccoli or Brussels sprouts. Want a different potato? Go for sweet potatoes or Yukon golds. It all roasts beautifully on the same pan.
Even better, the flavors get better as they sit. If you have leftovers, they reheat incredibly well and even taste richer the next day.
Families love it. Singles love it. And once you try it, it might become your default dinner.
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 8 oz green beans, trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: lemon wedges for serving
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic, rosemary, salt, and pepper.
- Add chicken thighs, potatoes, and green beans. Toss to coat everything evenly.
- Spread the potatoes and chicken (skin side up) on a large sheet pan. Bake for 20 minutes.
- Remove pan from oven, flip potatoes, and add green beans to the pan.
- Return to oven and bake another 20 minutes, or until chicken is golden and cooked through, and potatoes are crispy.
- Serve with optional lemon wedges for brightness.
Tips:
- Use parchment for easy cleanup.
- Swap rosemary for thyme if preferred.
- If chicken skin isn’t crisping, broil for 2–3 minutes at the end.
- For extra flavor, marinate chicken in olive oil, garlic, and rosemary 4 hours ahead.
Why You Will Love This Recipe:
- One pan = fewer dishes.
- Balanced, wholesome meal.
- Full of comforting, savory flavor.
- Easily adaptable to preferences.
- Great for leftovers and meal prep.
This One Sheet Pan Rosemary Chicken with Potatoes and Green Beans is a simple, satisfying, no-fuss meal. It offers crispy chicken, golden potatoes, and perfectly roasted green beans, all infused with garlic and rosemary.
