Sheet Pan BBQ Chicken, Potatoes, and Green Beans
Sheet Pan BBQ Chicken, Potatoes, and Green Beans is the ultimate weeknight meal, featuring juicy chicken, Yukon potatoes, and green beans.
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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
Serves 3 to 6
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