This is a super easy dinner – literally just chicken thighs, green beans, and cut up potatoes. Also almost no prep time. You’ll need to have your timer handy, you’ll be baking in increments, but that’s the only real work that goes into this yummy minimal clean up sheet pan meal!

Serves 4, All-in time for prep + bake is about an hour

What you need:

1 pound potatoes cut into quarters

1/4 c evoo/avocado oil or other fat, divided

1 1/2 salt, divided

1/2 t smoked paprika, divided

4 chicken thighs – original recipe calls for skin on but I always use boneless skinless

1/4 t black pepper

8 ounces fresh green beans

1/2 t lemon zest

1/4 c bottled BBQ sauce

Method

1. Preheat oven to 425 and line a baking sheet with parchment paper

2. Toss potatoes with: 2T oil, 1/2t salt, 1/4 t smoked paprika (regular paprika is also fine)

3. Now spread the potatoes in a single layer on baking sheet and bake for 20 mins

4. Remove potatoes from oven, add the chicken thighs to the baking sheet, nestling between the potatoes

5. Sprinkle with: pepper, 3/4 t salt, 1/4 t paprika

6. Bake for 15 mins

7. In the meantime, toss the green beans with the lemon zest & the remaining: 2T evoo & 1/4 t salt

8. Remove the baking sheet from the oven and make room for the green beans to be added in.

9. Spoon BBQ sauce evenly over each chicken thigh….this recipe called for 1T, but start with half and see how you go

10. Bake for another 10-ish minutes, chicken is fully cooked when the meat thermometer reads 165 F

NOTES –

*I also “marinated” the chicken thighs in the BBQ sauce while the potatoes were cooking

I love this recipe because there’s not a whole lot of work or effort involved – and have some fun with the BBQ sauce you use, I got a spicy one last time and it was yummy!

Link to original recipe from myrecipes.com: BBQ chicken thighs with green beans & potatoes