Sheet Pan BBQ Chicken, Potatoes, and Green Beans
Sheet Pan BBQ Chicken, Potatoes, and Green Beans is a simple one-pan dinner packed with juicy chicken, roasted Yukon potatoes, and fresh green beans—perfect for busy weeknights!
Sheet pan meals are the ultimate dinner solution. They’re budget-friendly, require minimal cleanup, and come together easily in the oven. They are also perfect for meal prep and offer plenty of variety, allowing you to mix your favorite choice of protein and sides. This Sheet Pan BBQ Chicken, Potatoes, and Green Beans delivers all that convenience and deliciousness in one simple dinner. From the juicy, BBQ-glazed chicken to the seasoned potatoes and green beans, this one is a winner.
SHEET PAN BBQ CHICKEN, POTATOES, AND GREEN BEANS
This easy sheet pan BBQ chicken, potatoes, and green beans recipe is guilt-free and delicious. Imagine juicy, savory chicken breasts with a sweet and smoky BBQ caramelized glaze with sticky, slightly charred edges. The Yukon potatoes are hearty and coated in onion soup mix for a flavorful outside and a tender center. The green beans add a fresh contrast to round out the whole dish. The best part? This easy weeknight dinner can be on your table in under an hour. Let’s get cooking!
Find my expert tips on how to make homemade sheet pan BBQ chicken, potatoes, and green beans below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love Sheet Pan BBQ Chicken, Potatoes, and Green Beans:
- Simple Sheet Pan Dinner: Everything cooks on a single sheet pan, which means minimal prep, easy cleanup, and less time in the kitchen.
- Well-Balanced Meal: You get juicy protein, hearty potatoes, and fresh green beans all in one satisfying dish.
- Family-Friendly & Customizable: Use your favorite BBQ sauce, swap seasonings, or adjust portions to suit picky eaters or hungry crowds.
- Healthy Twist on BBQ Chicken: Because the entire recipe is baked, it offers a healthier version of the classic barbecue chicken and sides.
- Meal-Prep-Friendly: This high-protein weeknight meal reheats well, making it ideal for quick, healthy lunches or easy dinners during busy weeks.
Ingredients
Potatoes
- 2 lbs. Yukon gold potatoes, cut into bite-sized pieces
- 2 teaspoons neutral oil (I use refined avocado oil)
- 1 packet Lipton onion soup mix
BBQ Chicken
- 3 to 6 boneless, skinless chicken breasts
- 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
- 1 cup BBQ Sauce
Green Beans
- 12 ounces fresh green beans, rinsed and ends snapped
- 1 teaspoon neutral oil (I use refined avocado oil)
- Salt and pepper, to taste
Instructions
For The Potatoes
Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)
In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.
Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.
While potatoes are baking, prepare the chicken and green beans.
For The BBQ Chicken and Green Beans
Season the chicken breasts with the chicken seasoning. Set aside.
In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.
After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer.
Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!
Servings
Serves 3 to 6.
Storage and Reheating
Store leftover sheet pan BBQ chicken, potatoes, and green beans in an airtight container and store in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 12-15 minutes, covering loosely with foil, or microwave in 30 to 40 second intervals until heated through (potatoes will be softer).
An air fryer can also be used at 350°F for 4 to 6 minutes. Leftovers should be reheated to an internal temperature of 165°F before serving. This meal can be frozen, though results are best if components are stored separately. Freeze the cooked chicken and potatoes in airtight, freezer-safe containers for up to 2 months.
Holly’s Tips for The Best Sheet Pan BBQ Chicken, Potatoes, and Green Beans:
- Line The Sheet Pan: Use parchment paper to make this easy sheet pan dinner even quicker to clean up.
- Cut Potatoes Evenly: Keeping the Yukon gold potatoes uniform in size ensures they cook evenly and develop crispy edges without burning.
- Use High Heat: Roasting at a high-heat helps the potatoes brown beautifully and allows the BBQ sauce to caramelize on the chicken for bold, smoky flavor.
- Don’t Overcrowd the Sheet Pan: Spreading the chicken, potatoes, and green beans in a single layer helps everything roast evenly.
- Add The BBQ Sauce Last: Brushing the BBQ sauce on during the final minutes prevents burning and creates a sticky, caramelized glaze on the chicken.
- Season Ingredients Separately: Tossing the potatoes, chicken, and green beans individually ensures every bite is well-seasoned and flavorful.
Frequently Asked Questions:
Absolutely. Prep the potatoes, trim the chicken, and wash the green beans up to 24 hours in advance. Store everything separately in the refrigerator, then assemble and bake when ready.
I highly recommend Yukon gold potatoes because they hold their shape and roast evenly while becoming creamy inside. Red potatoes also work well, but russet potatoes may need a little extra oil to prevent drying out.
Always add the BBQ sauce during the last 5 to 8 minutes of cooking. This allows it to caramelize without burning or becoming bitter.
Fresh green beans are recommended for the best texture, but frozen green beans can be used in a pinch. Thaw and pat them dry first to avoid excess moisture on the sheet pan.
To make Sheet Pan BBQ Chicken, Potatoes, and Green Beans gluten-free, use a gluten-free onion soup mix, gluten-free BBQ sauce, and a gluten-free chicken seasoning or rub, as these are the most common sources of hidden gluten. The fresh potatoes, chicken, green beans, oil, salt, and pepper are all naturally gluten-free.
Similar Recipes
Craving something similar? Try my Sheet Pan Chicken, Potatoes, and Green Beans.
Looking for another easy weeknight meal? Give this Sheet Pan Meatloaf Dinner a try.
In the mood for comfort food? My Sheet Pan Chicken Alfredo Pizza is just as delicious.
Craving Mexican? These Sheet Pan Chicken Fajitas, Sheet Pan Shrimp Fajitas, and Sheet Pan Steak Fajitas never disappoint!
Have you made this Sheet Pan BBQ Chicken, Potatoes, and Green Beans recipe? 🍗🥔🫛
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanMeals #BBQChickenPotatoesandGreenBeans #LifeInTheLofthouse
Sheet Pan BBQ Chicken, Potatoes, and Green Beans
Ingredients
Potatoes
- 2 lbs. Yukon gold potatoes cut into bite-sized pieces
- 2 teaspoons neutral oil (I use refined avocado oil)
- 1 packet Lipton onion soup mix
BBQ Chicken
- 3 to 6 boneless, skinless chicken breasts
- 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
- 1 cup BBQ sauce
Green Beans
- 12 ounces fresh green beans rinsed and ends snapped
- 1 teaspoon neutral oil (I use refined avocado oil)
- salt and pepper to taste
Instructions
For The Potatoes
- Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)
- In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.
- Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.
- While potatoes are baking, prepare the chicken and green beans.
For The BBQ Chicken and Green Beans
- Season the chicken with chicken seasoning. Set aside.
- In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.
- After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer.
- Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!
Notes
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