Make sheet pan chicken thighs with Marion-Kay Chicken Seasoning Plus, baby potatoes, and green beans for a practical one-pan dinner with crisp edges and big flavor.

There are a lot of weeknights when dinner needs to be dependable more than fancy. That is exactly where a sheet pan supper earns its place. A good seasoning blend, a hot oven, and a pan lined with chicken and vegetables can get you to the table without much fuss, and it still feels like a meal you meant to make.

For this version, we reached for Marion-Kay Chicken Seasoning Plus, 9.5 oz. It is a classic blend with fine flake salt, pepper, sage, and natural herbs, so it gives chicken plenty of savory flavor without needing a long ingredient list. We pair it with baby potatoes and green beans for a one-pan dinner that is hearty, practical, and easy to repeat.

If you like to keep a few reliable kitchen tools within reach, the 12" Rainbow Pakka Spoon is handy for tossing the potatoes with oil and seasoning, and the 12" Rainbow Pakka Slotted Spoon makes it easy to lift the vegetables from the pan while leaving extra juices behind. Both are made from layered, food-safe pakka wood and are approved for heat up to 450 degrees.

Why this recipe works

Boneless, skinless chicken thighs stay tender in the oven and pick up plenty of flavor from the seasoning blend. Starting the potatoes first gives them time to brown before the chicken and green beans go on the pan. A quick finish under high heat helps the edges caramelize, which makes the whole dinner taste like more effort than it is.

This is also an easy recipe to scale. Serve it as written for four, or stretch it with a green salad, sliced watermelon, or a pan of cornbread if you are feeding a few extra people.

Recipe Card

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 4 servings

Ingredients

• 1 1/2 pounds baby Yukon gold potatoes, halved
• 3 tablespoons olive oil, divided
• 2 teaspoons Marion-Kay Chicken Seasoning Plus, 9.5 oz, plus more to taste
• 1 3/4 pounds boneless, skinless chicken thighs
• 12 ounces green beans, trimmed
• 1 small lemon, half sliced and half cut into wedges
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the oven to 425 degrees F. Line a large rimmed sheet pan with parchment paper for easier cleanup.
2. In a large bowl, toss the potatoes with 1 1/2 tablespoons olive oil, 1 teaspoon chicken seasoning, the garlic powder, and the smoked paprika. Spread them cut-side down on one half of the sheet pan. Roast for 15 minutes.
3. While the potatoes roast, pat the chicken thighs dry. In the same bowl, toss the chicken with 1 tablespoon olive oil, the remaining 1 teaspoon chicken seasoning, and the black pepper.
4. Toss the green beans with the remaining 1/2 tablespoon olive oil and a small pinch of chicken seasoning.
5. Remove the pan from the oven. Turn the potatoes with a spoon or spatula, then add the chicken thighs to the open side of the pan. Scatter the green beans around the chicken and tuck in the lemon slices.
6. Return the pan to the oven and roast for 18 to 20 minutes, or until the chicken is cooked through and the thickest pieces reach at least 165 degrees F on an instant-read thermometer. For even more tender thighs, 175 degrees F is a good target.
7. If you want deeper color on the vegetables, switch the oven to broil for 1 to 2 minutes at the end, watching closely so nothing scorches.
8. Finish with the chopped parsley and a squeeze of fresh lemon juice. Serve hot with the roasted potatoes and green beans.

Notes

• If your potatoes are larger than 1 1/2 inches across, quarter them so they finish on time.
• Do not crowd the pan. If the ingredients overlap too much, use two pans so the chicken roasts instead of steams.
• If your green beans are very thin, add them during the last 15 minutes instead of the full 18 to 20 minutes.

Storage

Cool leftovers within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat in a 350 degree F oven or in the microwave until the chicken is steaming hot throughout.

Food safety

Use a clean plate for the cooked chicken, and check doneness in the thickest thigh with an instant-read thermometer. Chicken is safe to eat at 165 degrees F. If you are meal prepping, divide leftovers into shallow containers so they chill quickly.

Shop This Recipe

• Marion-Kay Chicken Seasoning Plus, 9.5 oz - $10.97
• 12" Rainbow Pakka Spoon - $13.99
• 12" Rainbow Pakka Slotted Spoon - $13.99

If your weeknight routine could use one more easy dinner that does not leave a pile of dishes behind, this is a good one to keep nearby. A pantry staple like Marion-Kay Chicken Seasoning Plus and a couple of hardworking wooden tools can carry a lot of the load.

Tags

Chicken Recipes Easy Dinners Kiss the Cook Marion-Kay Weeknight Meals

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