Food Recipes Sheet-Pan Chicken With Potatoes and Green Beans 4.4 (7) 2 Reviews This simple chicken, potato, and green bean recipe is just the kind of easy dinner that's perfect for weeknights. Spoon the briny olive-shallot dressing overtop for a flavorful finish. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on September 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 15 mins Total Time: 45 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 pound baby red potatoes, halved (quartered if large) 6 tablespoons olive oil, divided 2 ½ teapoons kosher salt, divided, plus more for cooking green beans 1 ½ teapoons freshly ground black pepper, divided 4 6-oz. boneless, skinless chicken breasts 1 ½ teaspoons dried oregano 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) 8 ounces trimmed green beans or haricots verts ½ cup pitted, chopped Castel vetrano olives 1 medium shallot, finely chopped Directions Preheat oven to 400°F. Toss potatoes with 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet. Roast for 20 minutes. Toss chicken with oregano, lemon zest, 2 tablespoons oil, ½ teaspoon pepper, and remaining 1½ teaspoons salt. Remove sheet pan from oven and push potatoes to the side. Arrange chicken on other side and return to oven. Roast until chicken is cooked through, 20 to 25 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing. Meanwhile, cook green beans in a pot of boiling salted water until bright green and crisp-tender, about 4 minutes. Mix olives, shallot, lemon juice, and remaining 2 tablespoons oil and ½ teaspoon pepper in a small bowl. Spoon dressing over chicken. Serve with potatoes and green beans. Rate it Print Nutrition Facts (per serving) 518 Calories 26g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 518 % Daily Value * Saturated Fat 4g 20% Cholesterol 124mg 41% Sodium 1578mg 69% Total Carbohydrate 26g 9% Total Sugars 4g Protein 42g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.