Sheet Pan Chicken

This sheet pan chicken dinner is a simple easy meal with very little hands-on time. Make this sheet pan chicken on busy weeknights, and pull a complete and delicious meal out of your oven.

close up of a cooked cooked sheet pan chicken with potatoes and green beans around it - 3

If you want more easy dinner recipes, this sheet pan chicken recipe definitely fits the bill. This recipe has very little hands-on time. You are getting minimal pots and pans dirty. And it is a nice well-rounded meal that even picky kids will love. Plus the marinade is insanely good.

pouring marinade over chicken breasts in a ziplock bag - 4

How to Cook Sheet Pan Chicken

Here is a brief overview of how this sheet pan chicken recipe comes together. For the full recipe including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.

Make the marinade. Whisk together the ingredients for the marinade. Pour the marinade into a container large enough to hold your chicken.
Marinate your chicken. Add your chicken to the container of marinade, making sure each piece of chicken is completely covered. Refrigerate, covered, for at least 30 minutes. Read more on marinating chicken below.
Prepare your veggies. While your chicken is marinating, chop up some potatoes and prep some green beans. Toss them with some olive oil, garlic powder, salt, and pepper.
Bake it. Remove the chicken from the container and place it on a large rimmed baking sheet surrounded by the vegetables. Put it in the oven and let it bake for 35 minutes, then cover the chicken loosely with foil and bake for about 15 more minutes or until the chicken reaches 165 degrees Fahrenheit.

The Best Rimmed Baking Sheets

overhead of potatoes and green beans in a bowl with seasonings - 5

Why Marinate the Chicken

The point of marinating is to break through that first outer layer of the chicken meat. When the meat starts cooking, those flavors cook first and develop some great flavors for your recipe. There is also usually an acid (lemon juice or vinegar) in a marinade that helps tenderize the meat. You can get more great information about marinating meat here .

While it might feel like it adds too much time to your busy weeknight, it is well worth it. If you are short on time, whisk up the marinade before you go to bed the night before. It makes quick work of this dinner the next day.

raw chicken that has been marinated, potatoes, and green beans on a sheet pan - 6

How Long to Marinate Chicken

This chicken recipe can marinate for up to 24 hours. If you go longer than that, you are risking your chicken becoming stringy and mushy since the lemon juice is going to break the meat down.

This chicken recipe can marinate for as little as 15 minutes. I definitely suggest that you marinate the full 30 minutes, but if you are in a pinch, 15 minutes is better than no minutes.

Remember to always marinate your meat in the refrigerator.

Different Types of Chicken

This recipe works best with bone-in skin on chicken breasts. The reason for this is that the cook time lines up with the cook time of the vegetables perfectly. If you were to use skinless chicken thighs or boneless chicken breasts, you would need to cut the cooking time and then the potatoes likely would not get enough time in the oven.

cooked sheet pan chicken on the sheet pan with potatoes and green beans - 7

How Long to Cook Chicken

Chicken is considered fully cooked when the thickest part of it reaches 165 degrees Fahrenheit. The best way to know exactly when it is done is to use an instant-read thermometer. This ensures that the chicken is cooked enough for food safety purposes, but not overcooked and dry.

Instant Read Thermometer

Storing and Reheating Leftovers

Store any leftover chicken and veggies in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the oven or microwave. Remember to always use your best judgment when reheating and eating leftovers.

close up of a cooked cooked sheet pan chicken and veggies with potatoes and green beans around it - 8

What to Serve with Sheet Pan Chicken

While this is a great complete meal on its own, if you need to round it out a bit more, here are a few additional side dishes that would be delicious.

Cheddar Bay Biscuits: These are ridiculously good and would pair really well with this sheet pan chicken and veggies.
Tomato Soup: This will cook up nicely on the stovetop while your chicken bakes. Honestly, I’m obsessed with this soup.
Chopped Salad: A chopped salad is always a good idea, and you will love the dressing paired with this one.

If you make this great dinner or any of my other recipes, please leave me a comment and let me know what you think! I love hearing from you.

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Ingredients

Chicken Marinade

2/3 cup olive oil (133.3 grams)
1/4 cup honey (84 grams)
1/4 cup lemon juice (56 grams)
6 garlic cloves minced
2 teaspoons dried parsley
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper

For the Sheet Pan

3 – 4 pounds bone-in chicken breasts see note (1360.8 to 1814.4 grams)
1 pound russet potatoes cut to 1 inch cubes (453.6 grams)
12 ounces green beans (340.2 grams)
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/8 teaspoon black pepper
fresh parsley diced, for garnish

Instructions

To make the marinade, combine the olive oil, honey, lemon juice, garlic, parsley, salt, thyme, rosemary, and pepper. 2/3 cup olive oil, 1/4 cup honey, 1/4 cup lemon juice, 6 garlic cloves, 2 teaspoons dried parsley, 2 teaspoons kosher salt, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper
Place the chicken in a reusable container and pour the marinade over it. Toss the chicken so that all of the breasts are completely coated in marinade. Refrigerate, covered, for at least 30 minutes or up to 24 hours. 3 – 4 pounds bone-in chicken breasts
While the chicken is marinating, prep the veggies. Then toss them in oil, salt, garlic powder, and black pepper. 1 pound russet potatoes, 12 ounces green beans, 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/8 teaspoon black pepper
Preheat your oven to 425 degrees Fahrenheit. Line a large 21 by 15 inch rimmed baking sheet with parchment paper for easier clean up.
Remove the chicken from the container and place on the prepared baking sheet. Discard the remaining marinade. Add the prepared vegetables.
Bake for 35 minutes. Then cover the chicken with aluminum foil loosely to prevent the skin from burning. Continue cooking for an additional 15 minutes or until the chicken reads 165 degrees Fahrenheit (check the thickest part, away from the bone, and check in multiple places and pieces of chicken). Garnish with fresh parsley, serve, and enjoy.

Notes

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