Sheet Pan Ranch Chicken and Potatoes with Green Beans

Ingredients

• 4 boneless skinless chicken thighs
• 1 pound baby potatoes, halved
• 12 ounces fresh green beans, trimmed
• 3 tablespoons olive oil
• 1 ounce dry ranch seasoning mix
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

2. 2

   In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half the ranch seasoning, and the garlic.

3. 3

   Spread the potatoes in a single layer on the sheet pan and roast for 15 minutes to give them a head start.

   15:00 · Roast potatoes
4. 4

   While the potatoes roast, pat the chicken thighs dry and rub with the remaining olive oil, remaining ranch seasoning, paprika, salt, and pepper.

5. 5

   Toss the green beans with a drizzle of olive oil and a pinch of salt.

6. 6

   Remove the pan from the oven, push the potatoes to one side, and add the chicken thighs and green beans to the pan in a single layer.

7. 7

   Return the pan to the oven and roast until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender, about 20 to 25 minutes.

   20:00 · Roast chicken and vegetables
8. 8

   Remove from the oven and let rest 5 minutes, then sprinkle with fresh parsley before serving.

   5:00 · Rest