Chicken, baby potato and green bean sheet pan

The sheet pan dinner had a major moment a few years ago and really hasn’t lost its appeal. Chop some ingredients, add spices and flavorings, drizzle with oil and throw in the oven. So very easy and quick to assemble and only one pan worth of cleanup.

Especially nice on weekdays when most of us are shorter on time but need a dinner both delicious and nutritious.

A wam, cozy dinner as the weather starts gets cold? Sign me up.

Baby potatoes are perfect for a sheet pan dinner as they bake much quicker then regular potatoes. They are particularly wonderful roasted with the herbs, butter and olive oil in this recipe.

I used baby red potatoes from the Little Potato company; called Blushing Belle. Any baby red potato would be wonderful but we really loved these. The skin is so delicate and the flesh was so creamy and delicious.

A quarter sheet pan is perfect for this recipe. You can easily double or triple the recipe and use a half sheet pan for more servings.

Enjoy this quick, easy recipe!

Green Beans, Chicken & Potatoes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2


  • 6-8 baby potatoes *see note on prep
  • 2 cups green beans trimmed and cut into uniform size lengths
  • 1 large chicken breast or thigh chopped into bite sized pieces
  • 2 tsp butter
  • 1 tbsp olive oil
  • 1 tsp fresh rosemary diced
  • 1 tsp fresh thyme diced
  • salt and freshly ground pepper to taste


  • Prep sheet pan by lining with foil, if desired. You could also spray with non stick spray. Pre-heat oven to 425 degrees.
  • Chop chicken into bite sized pieces and spread evenly over pan.
  • Microwave baby potatoes for 2-3 minutes on high. Alternatively you could add them to the sheet pan first and bake for 15-20 minutes then add remaining ingredients.
    Cut into halves or quarters, depending on size of potato, so they are evenly sized and spread in pan along with the chicken. Trim green beans and spread onto sheet pan.
  • Chop butter and layer across the vegetables and chicken. Sprinkle with herbs, salt and pepper. Drizzle olive oil and mix well with a spoon or your hands until chicken and vegetables are well coated.
  • Bake at 400 degrees for 25 minutes; until chicken is done and vegetables are tender
Keyword Easy

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