Sheet Pan Chicken, Green Beans & Potatoes
This recipe includes a step for "leaching" the potatoes—a process that reduces the potassium. This is useful for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you can skip this step. If not leached, the potassium content is 765 mg per serving.
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- Prep time
- 10 min
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- Cook time
- 30 min
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- Servings
- 4 Servings
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- Serving size
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1/4 recipe
Ingredients
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red potatoes (chopped into bite-sized pieces)
- 2 medium (2 cups chopped)
- 2 medium (2 cups chopped)
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olive oil
- 1 tsp
- 1 tsp
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chicken tenderloins
- 16 oz
- 454 g
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frozen cut green beans
- 10 oz
- 284 g
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unsalted butter
- 4 tbsp
- 4 tbsp
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Italian dressing mix
- 1 tbsp
- 1 tbsp
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Directions
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Preheat oven to 400˚ F.
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To "leach" the potatoes: Place chopped potatoes in a large pan and cover completely with water. Bring to a boil, then drain. Refill water over the potatoes, to cover by 1-inch. Bring to a boil again and boil for 10 minutes. Drain and toss with 1 teaspoon olive oil before adding to the sheet pan.
**This step is optional and helps reduce the potassium content of the potatoes for people on a potassium-restricted diet. -
Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.
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Melt the butter and drizzle over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.
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Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.
Reviews
Write a Review-
I had a great experience with this recipe. I followed the ingredient list and directions but used Country Crock's Plant Based Butter (Olive Oil). I think it was important to use tenderloins as they are smaller and will cook in the time alotted with the smaller cubed potatoes and frozen beans. The seasoning was great, though I would encourage a quick brine of the chicken cause that's always nice. Everything smelled great while cooking, looked great when it came out, saved in the warming drawer (covered w foil) for my daughter who came home late, will totally make this again. Everyone enjoyed. Clean-up is a breeze. You can do it! Also, to the American Diabetes Association, thank you for this website and all your helpful information. I have donated because of how helpful and easy to use you have made this Diabetes Food Hub. Nicely done and thank you.
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I made this last night. I parboiled the potatoes (each red potato cut in 1/2 then in 1/3, so 6 pieces for each) and I used fresh green beans. At about the 5 minute mark of potato boiling I added the green beans since the green beans were long when I strained the water almost all the green beans came out first so I separated them. I then finished draining the potatoes. I put potatoes back in the pan put the teaspoon of oil on the potatoes and mixed them with Ranch dressing mix. I covered the baking sheet with parchment paper and sprayed it with the cooking spray. I put the potatoes on the parchment paper in the center. I had a 1 lb chicken breast (while potatoes and bean boiled) I cut it into 4 pieces. I washed and dried the chicken. Then I put the Italian dressing seasoning on each piece. What was left of the seasoning I sprinkled on the green beans. I poured the unsalted butter over the top everything brushing it with a basting brush. I did not end up needing 4 Tbsp in fact I used about 2 1/2 Tbsp. I cooked it for 20 minutes. It was really good. The chicken did not brown in the 20 minutes and it was a bit dry but the flavor was there. I will cook chicken less next time. But it was very good. Easy clean up. All I had to do was pick up paper and throw in trash and rinse pan.. This was quick and easy and I had all the ingredients. I will definitely cook again.
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Simple, quick and tasty. Made this with boneless thighs. The seasoning is nice but could use a lot more salt. I also think the amount of butter could be reduced without an issue.
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So I have been making this for a couple years but I make it in a casserole dish and cover with foil for the first 20 minutes. I put chicken breast in the center with canned green beans and potatoes on the side.
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Like other reviewers, I had some difficulty getting all the parts done at the same time. I cut the potatoes into small, even pieces and parboiled them to give them a head start, and blanched the beans, but the chicken still finished cooking first. What worked, was to remove the chicken pieces to a platter, turn up the heat to 425, and cook the potatoes and beans an additional 5 minutes. Perfect! For the second pan, I baked at 425 for 10 minutes, then reduced the heat and baked for 12 minutes. Beans, potatoes and chicken were all done!
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This was the first recipe I tried. It is an easy one step meal when you want something tasty and don't want to spend time in the kitchen. 10 out of 10 will cook again.