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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken thighs paired with caramelized sweet potatoes and crisp-tender green beans all roasted together on one pan for easy cleanup. This american-inspired chicken ready in about 60 minutes pairs bone-in skin-on chicken thighs, trimmed fresh green beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium sweet potatoes cut into 1-inch cubes and 12 oz trimmed fresh green beans with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the vegetables in a single layer on a large sheet pan and roast for 15 minutes.
  3. Step 3: While vegetables roast, in the same bowl combine 6 bone-in skin-on chicken thighs with 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Rub the mixture evenly over the chicken.
  4. Step 4: Remove the sheet pan from the oven and nestle the chicken thighs skin-side up among the partially roasted vegetables.
  5. Step 5: Return the pan to the oven and roast for an additional 25-30 minutes until the chicken skin is golden and crisp and the internal temperature reaches 165°F.
  6. Step 6: Let rest for 5 minutes before serving to allow juices to redistribute.

Frequently asked questions

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

Total time is about 60 minutes (15 min prep + 45 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 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 fresh green beans from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Chicken 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 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.

What goes well with Sheet Pan Herb-Roasted Chicken with Sweet Potatoes and Green Beans?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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