ROAST CHICKEN THIGHS, BABY POTATOES & GREEN BEANS (WHOLE30)
This sheet pan Roast Chicken Thighs, Baby Potatoes & Green Beans tastes so incredibly flavorful! You can bet the whole family will love this meal. It's also macro-friendly, meal prep-friendly, and just so happens to be Paleo, Whole30-compliant, dairy free and gluten free! Did I mention it's easy and can be made with just one pan?
Did you know? Chicken thighs are higher in fat than chicken breasts, but they’re a great source of monounsaturated fat, the healthy kind that helps reduce LDL cholesterol and boost insulin sensitivity.
How to get crispy chicken
For a juicier result, I decided to use chicken thighs instead of breasts. You can use chicken breasts but thighs tend to be more forgiving if you over-cook slightly, while breasts can get dry if over-cooked.
I like to sear my chicken before roasting. It's the most reliable way I've found to get that wonderful golden brown crisp! First, I seasoned the chicken thighs with salt and pepper on both sides. Next, I seared them in a skillet over medium-high heat for about 2 minutes per side using one teaspoon of ghee (clarified butter). You can use avocado oil for dairy-free! Finally, I placed the seared chicken thighs on the sheet pan with my potatoes and green beans for baking.
If you'd rather not dirty another pan but still want crispy chicken thighs, I'd suggest cranking your oven up to BROIL for the last 5 minutes of cooking time.
Sheet pan seasonings
To add lots of flavor to this sheet pan meal, I combined chicken broth, ghee (or avocado oil), one and a half tablespoons of fresh parsley, one tablespoon of minced garlic, one and a half teaspoons of fresh rosemary.
I like chicken bone broth for more flavor, but you can honestly use any kind of broth (chicken, vegetable, even beef).
If you must, dried spices can be substituted (though not as flavorful). Use one half teaspoon of dried rosemary, one teaspoon of granulated garlic, and one and a half teaspoons of dried parsley.
Best vegetables for roasting
My favorite type of potatoes for this recipe is multi-color baby potatoes or fingerling potatoes, but you can also use Yukon golds or red potatoes cut into small chunks. Although I love green beans, you could totally sub asparagus, Brussels sprouts, or even zucchini! Most vegetables will work with this recipe, outside of salad greens.
I sprinkled the vegetables with an additional quarter teaspoon each of kosher salt and black pepper before tossing in the seasoning broth and roasting. I prefer the flavor of kosher salt (more savory) but you can use sea salt or table salt.
You can wait to add the green beans or other tender vegetables at the last 20 minutes of roasting time, just make sure to stir them into the juices well! I roasted my green beans right along with the potatoes and they turned out great.
This makes a great meal prep option, too! Here’s the printable recipe for this Whole30-approved Roast Chicken Thighs, Baby Potatoes & Green Beans sheet pan dinner. I’d love for you to rate and comment below if you try it 😉
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Roast Chicken Thighs, Baby Potatoes & Green Beans (Whole30)
Sarah Wilkins
4
15 minutes
35 minutes
402
Dinner
This sheet pan Roast Chicken Thighs, Baby Potatoes & Green Beans tastes so incredibly flavorful! You can bet the whole family will love thismeal. It's also macro-friendly, meal prep-friendly,and just so happens to be Paleo, Whole30-compliant, dairy free and gluten free! Did I mention it's easy and can be made with just one pan?
Ingredients
- 24 oz. raw boneless skinless chicken thighs (or breasts)
- 24 oz. baby potatoes, quartered
- 3/4 tsp. black pepper, divided
- 3/4 tsp. kosher salt, divided
- 4 tsp. ghee aka clarified butter, divided (or avocado oil)
- 1/2 cup reduced sodium chicken broth* (or broth of choice)
- 1 tbsp. (3 cloves) fresh garlic* minced
- 1 1/2 tbsp. fresh parsley*
- 1 1/2 tsp. fresh rosemary* (optional)
- 12 oz. fresh green beans, trimmed
*See blog post above for notes and substitutions.
Directions
Preheat oven to 425 degrees F.
Season chicken thighs using one quarter teaspoon of salt and pepper per side (half a teaspoon total).
Optional: for crispier chicken, heat one teaspoon of ghee (or avocado oil) in a skillet over medium-high heat and sear thighs about 1-2 minutes per side until browned. Set aside.
Wash and quarter potatoes, then wash and trim green bean ends.
Arrange chicken thighs down the center of your baking sheet, spread potatoes and green beans around the sides, and sprinkle veggies with remaining 1/4 tsp. salt and pepper.
Combine broth, melted ghee (or avocado oil), minced garlic and chopped herbs in a bowl.
Pour broth over over chicken and vegetables, mixing vegetables with hands to coat well.
Roast everything in preheated oven for 35-45 minutes, until vegetables are tender and chicken is cooked through. If you want to crisp things up a little more, turn oven to BROIL for the last 3-5 minutes.
Remove from oven and let rest for 5 minutes then serve hot! Feel free to divide into four meal prep containers and freeze for later. Leftovers (if there are any) will keep in the fridge for at least 4 days in an airtight container.
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