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sheet pan chicken potatoes and green beans four marinated chicken thighs, five sliced lemon on pan

Sheet Pan Chicken Potatoes and Green Beans

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: Kara Lydon
  • Total Time: 1 hour 10 minutes
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free


An easy, one-pan meal, this sheet pan chicken potatoes and green beans is the perfect nourishing dinner for a busy weeknight. Marinated in za’atar spice, this chicken is packed with delicious Middle Eastern flavor.


  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1 1/2 teaspoons lemon zest (about 1 lemon)
  • 3 tablespoons za’atar spice
  • 3/4 teaspoon salt
  • 3/4 cup olive oil
  • 5 boneless, skinless chicken thighs, about 1.5 lbs
  • 1 lb fingerling potatoes, halved
  • 1 lb green beans, trimmed
  • Salt and pepper, to taste


  1. In a small bowl, whisk together lemon juice, zest, za’atar and salt. Slowly whisk in olive oil.
  2. Reserve 3 tablespoons of marinade and set aside.
  3. Combine remaining marinade and chicken in a Ziploc bag and let marinate in the refrigerator for at least 30 minutes, or up to overnight.
  4. Preheat oven to 400 degrees F.
  5. Add potatoes and green beans to baking sheet. Drizzle reserved marinade over top and toss to coat.
  6. Drain excess marinade from chicken. Evenly space chicken out on top of vegetables.
  7. Season with salt and pepper, to taste.
  8. Bake until potatoes and green beans are tender and chicken reaches an internal temperature of 165 degrees F, about 33-38 minutes.


  1. Use the biggest baking sheet you have! The one I used was 20 1/4″ x 14 1/4″.
  2. If you can’t find za’atar spice, use another spice blend you have on hand – this could also work well with an Italian spice blend (like oregano, thyme, marjoram). Rosemary and sage would also work well alone or in a blend for this dish!
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: Middle Eastern