Sheet Pan Italian Chicken Potatoes and Green Beans – A Vibrant, Easy One-Pan Dinner
Some evenings call for simplicity, warmth, and a meal that brings everything together with minimal cleanup. Sheet Pan Italian Chicken Potatoes and Green Beans is that dream dinner—beautifully seasoned chicken, tender roasted potatoes, and crisp green beans all cooked together on a single pan. It’s the kind of comforting, nourishing dish that fills your home with the aroma of garlic, herbs, and roasted goodness, all while saving you time and effort in the kitchen.
This recipe is everything a weeknight dinner should be: quick to prep, full of flavor, balanced, and satisfying. You get protein, hearty vegetables, and a burst of Italian seasoning in every bite. It feels rustic, fresh, and wholesome, yet it’s incredibly easy to assemble. You simply toss, arrange, season, and bake. While the oven works its magic, you get time back—time to relax, clean up, or catch your breath after a long day.
Italian-inspired flavors work beautifully in a sheet pan meal. The combination of garlic, oregano, parsley, basil, and a touch of lemon creates a bright and savory profile that enhances both the chicken and the vegetables. The potatoes soak up the seasoned olive oil and roast to golden perfection, while the green beans remain tender-crisp, adding a refreshing contrast to the richness of the dish.
Whether you’re cooking for two, feeding a hungry family, meal prepping for the week, or simply wanting a wholesome dinner without hassle, this sheet pan recipe rises to the occasion. It’s endlessly customizable too—swap the veggies, change the seasoning, or add a sprinkle of parmesan. And the final presentation? Colorful, fragrant, and utterly inviting.
Now let’s dive into this beautifully simple, Italian-inspired sheet pan dinner.
Ingredients:
- 2–3 chicken breasts or 4 thighs
- 1 pound baby potatoes, halved
- 12 ounces fresh green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- ½ teaspoon paprika
- 4 cloves garlic, minced
- Juice of ½ lemon
- 1 tablespoon fresh parsley or basil, chopped
- Optional: parmesan cheese for serving
Instructions:
- Prep the Sheet Pan
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment for easier cleanup. - Season the Potatoes
In a bowl, toss halved baby potatoes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon Italian seasoning. Spread potatoes on one-third of the sheet pan. - Start Roasting the Potatoes
Roast potatoes alone for 12–15 minutes to give them a head start—they take longer than chicken and green beans. - Season the Chicken
While potatoes roast, season chicken with 1 tablespoon olive oil, garlic powder, onion powder, paprika, remaining Italian seasoning, minced garlic, lemon juice, and remaining salt and pepper. - Add Chicken to Sheet Pan
Remove the pan from the oven and place chicken breasts/thighs in the center section. - Prepare the Green Beans
Toss green beans with 1 tablespoon olive oil, a pinch of salt and pepper, and place them on the remaining third of the pan. - Bake Everything Together
Return sheet pan to the oven and roast 20–25 minutes, or until chicken reaches 165°F internal temperature and potatoes are golden brown. - Finish and Serve
Garnish with fresh herbs and optional parmesan. Serve hot and enjoy the beautifully balanced plate.
Sheet Pan Italian Chicken Potatoes and Green Beans
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line or grease sheet pan.
- Toss potatoes with oil, salt, pepper, and seasoning; roast 12–15 minutes.
- Season chicken with oil, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and lemon.
- Add chicken and seasoned green beans to sheet pan.
- Bake 20–25 minutes until chicken reaches 165°F and potatoes are tender.
- Garnish with fresh herbs and serve warm.
Notes
Tips & Tricks
Give potatoes a head start
They need a few extra minutes to soften and caramelize.
Use thighs for extra juiciness
Chicken thighs are more forgiving and stay moist even if slightly overcooked.
Cut potatoes evenly
This ensures they roast at the same rate and become perfectly golden.
Add lemon zest
Zesting lemon onto the chicken before baking amplifies brightness.
Make it crispier
Broil for 1–2 minutes at the end for more color.
Variations
- Sheet Pan Italian Sausage: Swap chicken for Italian sausages.
- Mediterranean Twist: Add cherry tomatoes, olives, and feta.
- Parmesan Crusted: Add a sprinkle of parmesan during the last 5 minutes.
- Low Carb: Replace potatoes with cauliflower florets.
- Spicy Version: Add red pepper flakes or use spicy Italian seasoning.
Serving Suggestions
- Serve with garlic bread or focaccia.
- Pair with a fresh salad like Caesar or arugula lemon salad.
- Add a side of couscous, rice, or quinoa for a more filling meal.
- Drizzle with balsamic glaze for extra depth of flavor.
Storage Information
- Refrigerator: 3–4 days
- Freezer: Best to freeze only the chicken and potatoes (green beans lose texture)
- Reheat: Bake at 350°F until warm or microwave with a splash of broth or lemon
FAQ
Can I use frozen green beans?
Yes, but thaw and pat dry to avoid sogginess.
Can I use sweet potatoes?
Absolutely—cut into small cubes and roast slightly longer.
Can I meal prep this?
Yes! It reheats very well and makes excellent lunches.
Bone-in chicken okay?
Yes—just increase bake time by 10–15 minutes.
History / Fun Facts
Sheet pan meals have roots in European roasting traditions but have soared in popularity in the U.S. in the last decade because of their simplicity and versatility. Italian seasonings—oregano, basil, thyme, garlic—have been used for centuries to elevate meats and vegetables with minimal effort. Combining the two—sheet-pan cooking and Italian herbs—creates a modern, convenient dinner bursting with old-world flavor.
