Description
This Sheet Pan BBQ Chicken, Potatoes, and Green Beans recipe offers a simple, all-in-one meal that combines tender, flavorful chicken breasts with crispy roasted Yukon gold potatoes and fresh green beans. Coated in zesty chicken seasoning and sweet BBQ sauce, then roasted together on a single sheet pan, this dish is perfect for busy weeknights when you want a delicious home-cooked dinner with minimal cleanup.
Ingredients
Scale
Potatoes
- 2 lbs. Yukon gold potatoes, cut into bite-sized pieces
- 2 teaspoons neutral oil (refined avocado oil recommended)
- 1 packet Lipton onion soup mix
Chicken
- 3 to 6 boneless, skinless chicken breasts
- 2 to 3 teaspoons chicken seasoning/rub (Kinder’s Chicken seasoning recommended)
- 1 cup BBQ sauce
Green Beans
- 12 ounces fresh green beans, rinsed and ends snapped
- 1 teaspoon neutral oil (refined avocado oil recommended)
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Preheat your oven to 400°F (200°C). Toss the bite-sized Yukon gold potatoes with 2 teaspoons of neutral oil and the entire packet of Lipton onion soup mix in a large bowl until evenly coated. Spread the potatoes out in a single layer on a large sheet pan.
- Roast the potatoes: Place the sheet pan in the oven and roast the potatoes for about 15 minutes to start cooking them. This initial roasting helps to ensure they become crispy on the outside and tender inside.
- Season the chicken: While the potatoes are roasting, pat the chicken breasts dry with paper towels. Rub them evenly with 2 to 3 teaspoons of your chosen chicken seasoning. Set aside.
- Add chicken and green beans to the sheet pan: Remove the sheet pan from the oven after the potatoes have roasted 15 minutes. Arrange the seasoned chicken breasts evenly over the partially cooked potatoes. In a bowl, toss the rinsed green beans with 1 teaspoon of neutral oil, salt, and pepper. Spread the green beans on the sheet pan around the chicken and potatoes.
- Apply BBQ sauce: Brush the chicken breasts generously with about 1 cup of BBQ sauce, making sure each piece is coated well to infuse flavor as it cooks.
- Finish roasting: Return the sheet pan to the oven and continue to roast everything together for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Serve: Remove from the oven, let rest for a few minutes, then serve the BBQ chicken alongside the roasted potatoes and green beans for a balanced, flavorful meal.
Notes
- For best results, use an instant-read thermometer to ensure chicken is fully cooked to 165°F (74°C).
- You can swap out Yukon gold potatoes for baby red potatoes or fingerlings if preferred.
- Feel free to customize the seasoning blend and BBQ sauce type to suit your taste.
- For extra crispiness on the potatoes, spread them out well on the sheet pan without overcrowding.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
