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Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes

Crispy garlic herb sheet pan chicken thighs and potatoes on one pan for about $2.09 a serving.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb bone-in skin-on chicken thighs about 6 thighs ($4.00)
  • 1½ lb baby potatoes halved ($2.00)
  • 12 oz fresh green beans trimmed ($1.50)
  • 3 tbsp olive oil ($0.30)
  • 4 cloves garlic minced ($0.20)
  • 1 tsp dried rosemary ($0.10)
  • 1 tsp dried thyme ($0.10)
  • 1 tsp paprika ($0.10)
  • 1½ tsp salt ($0.03)
  • ½ tsp black pepper ($0.03)

Method
 

  1. Heat the oven to 425°F. Mix the oil, garlic, herbs, paprika, salt and pepper in a small bowl.
  2. Toss the potatoes with a third of the oil mixture on a large sheet pan. Pat the chicken dry and rub it with half of the rest.
  3. Arrange the chicken skin side up among the potatoes and roast for 25 minutes.
  4. Toss the green beans with the remaining oil mixture, add them to the pan and roast 12 to 15 minutes more, until the chicken reaches at least 165°F.
  5. Rest 5 minutes and serve with the pan juices spooned over.

Notes

Costs are estimates based on average US grocery prices for the amount used.