Community recipe
Sheet-Pan Parmesan Herb Chicken with Crispy Smashed Potatoes and Green Beans
Golden smashed potatoes, juicy herb-roasted chicken, and blistered green beans come together on one pan, finished with Parmesan, lemon, and parsley for a bright, family-friendly dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 2 lb yukon gold potatoes, scrubbed and cut into 1 1/2-inch chunks
- 2 qt waters
- 1 tbsp kosher salt
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 24 oz boneless skinless chicken thighs, patted dry
- 12 oz green beans, trimmed and dried
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tsp dried thyme
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tsp olive oil
- 0.25 tsp kosher salt
- 0.5 cup grated parmesan cheese
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp fresh parsleies, finely chopped
Make it
Instructions
- 01
Set up the oven and baking sheet
Position one rack in the center of the oven and heat the oven to 425°F / 220°C. Line a large rimmed baking sheet with parchment paper, then brush the parchment evenly with 1 tbsp olive oil. Set a large pot, colander, potato masher or sturdy flat-bottomed glass, and clean cutting board beside the stove. | Why: Lining and oiling the pan before the potatoes arrive prevents sticking and encourages a crisp, browned base.
- 02
Parboil and drain the potatoes
Scrub 2 lb Yukon Gold potatoes under cool running water, pat them dry, and cut them into 1 1/2-inch chunks. Put them in the large pot with 2 qt water and 1 tbsp kosher salt. Cover and bring to a boil over high heat; uncover, reduce to a steady boil, and cook until the edges are tender enough to pierce easily but the centers still hold their shape, about 12 minutes. Drain thoroughly in the colander and let the potatoes steam-dry for 3 minutes. | Why: Parboiling creates tender interiors while drying the surface helps the potatoes become craggy and crisp in the oven.
- 03
Season, smash, and roast the potatoes
Tip the drained potatoes onto the lined and oiled baking sheet and space them apart. Drizzle with 1 tbsp olive oil, then season with 1/2 tsp kosher salt, 1 tsp garlic powder, and 1/2 tsp black pepper. Toss gently, then flatten each chunk to about 1/2 inch thick with the masher or glass. Roast until the bottoms are deeply golden and the edges look crisp, 20 minutes. | Why: Smashing exposes more fluffy potato surface, creating extra crunchy ridges without frying.
- 04
Add the chicken and green beans
While the potatoes roast, pat 24 oz boneless skinless chicken thighs dry with paper towels; do not rinse them. On a clean cutting board, trim the stem ends from 12 oz green beans and dry them well. In a medium bowl, coat the chicken with 1 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add the chicken to one side of the baking sheet and place the green beans on the remaining open space; toss the beans with 1 tsp olive oil and 1/4 tsp kosher salt. Return the pan to the oven and roast until the chicken reaches 165°F / 74°C at its thickest point and the beans are tender with browned blisters, 16 to 18 minutes. | Why: Adding the quick-cooking chicken and beans after the potatoes gives every component the time it needs to finish together.
- 05
Finish, rest, and serve
Remove the baking sheet from the oven. Sprinkle 1/2 cup grated Parmesan cheese over the hot potatoes and green beans, then let the chicken rest on the pan for 5 minutes. Squeeze 1 tbsp lemon juice over everything and scatter 2 tbsp fresh parsley on top. Taste a potato and bean, adding a pinch more salt only if needed. Divide the chicken, potatoes, and green beans among four warm plates and serve immediately. | Why: A brief rest keeps the chicken juicy, while Parmesan, lemon, and parsley add savory richness and fresh contrast at the last moment.
