Sheet Pan Herb-Roasted Chicken Thighs with Sweet Potatoes and Green Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted alongside sweet potatoes and crisp green beans, seasoned with fresh herbs for a wholesome one-pan meal. This American-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, sweet potatoes, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a bowl, toss 2 peeled and cubed medium sweet potatoes with 2 tbsp olive oil, 3/4 tsp sea salt, and 1/2 tsp black pepper. Spread on one side of the sheet pan.
  2. Step 2: In the same bowl, toss 12 oz trimmed green beans with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Arrange next to the sweet potatoes on the sheet pan.
  3. Step 3: Pat dry 6 bone-in, skin-on chicken thighs and rub with 1 tbsp olive oil, 1 1/2 tsp sea salt, 1 tsp black pepper, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, and 4 minced garlic cloves. Place the chicken thighs skin-side up on the sheet pan, leaving space between pieces.
  4. Step 4: Roast everything for 35-40 minutes until chicken reaches 165°F internal temperature, skin is crispy, sweet potatoes are tender, and green beans are slightly caramelized.
  5. Step 5: Remove from oven and let chicken rest for 5 minutes before serving.

Related recipes