Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 12 ounces baby potatoes, halved
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1 pound boneless, skinless chicken thighs, about 4 small thighs
- 2 teaspoons Salted Perfection RALEIGH, optional upgrade; or 1 teaspoon packed brown sugar mixed with 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper
- 6 ounces green beans, trimmed
- 1/2 teaspoon garlic powder
Step by step
- Heat the oven to 400°F. Line a rimmed sheet pan with foil or parchment. Easy cleanup. Strong start!
- Toss the potatoes with 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Arrange them cut-side down on one half of the pan. Roast for 20 minutes, until the bottoms are beginning to brown.
- Pat the chicken dry. Rub it with 2 teaspoons Salted Perfection RALEIGH or the measured pantry alternative, then coat it with 1/2 tablespoon olive oil. You’ve got this!
- Toss the green beans with the remaining 1/2 tablespoon olive oil, remaining 1/4 teaspoon kosher salt, and garlic powder.
- Flip the potatoes. Add the chicken and green beans to the pan in a single layer, keeping the chicken from overlapping the vegetables. Roast for 20 to 25 minutes. The chicken is ready when the thickest pieces reach at least 165°F and the seasoning has formed a dark, glossy glaze; the potatoes should pierce easily with a fork.
- Rest the chicken for 5 minutes, then divide everything between two plates. Spoon any savory pan juices over the chicken. Big flavor. One pan. You crushed it. DUNZO!
One for the books?
Keep this dinner in your cooking history.
How did it turn out?
Sign in to share how this recipe turned out.
A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Yield & storage
Original yield
Storage
Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 375°F until the chicken reaches 165°F; cover loosely if the glaze begins to darken too quickly.
From Tony’s kitchen
Juicy chicken. Crisp-edged potatoes. Tender green beans. Everything gets a smoky, savory dry glaze on one sheet pan. Easy cleanup. Big payoff. You’re going to crush this dinner!
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: None recognized automatically.
- Baby potatoes, halved
- olive oil
- kosher salt
- boneless, skinless chicken thighs, about thighs
- Salted Perfection RALEIGH, optional upgrade; or packed brown sugar mixed with smoked paprika, kosher salt, and ground black pepper
- green beans, trimmed
- garlic powder
Raleigh blend: Smoked sea salt, Organic cane sugar, Organic coconut sugar, Tomato, Paprika, Black pepper, Orange, Lime, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
