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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (whole30, gluten free) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, trimmed green beans, olive oil 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Herb-Roasted Chicken Thighs with Sweet Potatoes and Green Beans take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Herb-Roasted Chicken Thighs with Sweet Potatoes and Green Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed green beans from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Chicken Thighs with Sweet Potatoes and Green Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Herb-Roasted Chicken Thighs with Sweet Potatoes and Green Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Herb-Roasted Chicken Thighs with Sweet Potatoes and Green Beans whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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