A sheet pan makes dinner feel manageable, but putting every ingredient in the oven at once can leave some vegetables overdone before the chicken is ready. Here, potatoes get a head start, and green beans join later so the whole pan has a better chance of finishing together.
A well-timed sheet pan
Bone-in, skin-on chicken thighs bring plenty of flavor and stay moist through the longer roast. Cut the potatoes into small, even pieces so they cook alongside the chicken, and leave space between the ingredients for browning.
Plan on 15 minutes of prep and about 40 to 45 minutes of cook time, for four servings. The exact timing depends on the size of the thighs and potato pieces, so use a food thermometer to check the chicken rather than relying on color alone.
What goes on the pan
You will need 4 bone-in, skin-on chicken thighs, about 1 1/2 pounds; 1 pound baby potatoes, halved or quartered; and 12 ounces trimmed green beans. For seasoning, use 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon dried thyme, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
A rimmed baking sheet helps keep the juices contained. Pat the chicken dry before seasoning for better browning, and cut larger potatoes into pieces close in size to the smaller ones so they roast more evenly.
Roast in three stages
Heat the oven to 425°F. Toss the potatoes with about 1 tablespoon of the olive oil and a pinch of the salt, spread them on the pan, and roast for 15 minutes while you coat the chicken with the remaining oil, paprika, thyme, salt, and pepper.
Move the potatoes to the sides and place the chicken skin-side up in the center, then roast for 20 minutes. Toss the green beans with a little oil, add them to the pan, and roast for another 10 to 15 minutes, until the potatoes are tender and the thickest part of each thigh reaches at least 165°F without touching bone.
Serving and storing leftovers
Let the chicken rest for a few minutes before serving, and spoon any pan juices over the potatoes. If the thighs reach temperature before the potatoes are tender, move the chicken to a plate and let the vegetables continue roasting.
Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat chicken and vegetables in a 350°F oven until hot, or microwave individual portions; the skin will be less crisp after storage.