Sheet Pan Bbq Chicken Thighs With Green Beans And Potatoes

1. 1

   Preheat oven to 425u00b0F. Line a rimmed baking sheet with parchment paper or aluminum foil. Toss potato wedges with 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of the smoked paprika.

2. 2

   Spread potatoes in single layer over 1 quarter of prepared baking sheet, and bake in preheated oven until slightly browned and crisp around the edges, about 20 minutes.

3. 3

   Remove baking sheet from oven. Place chicken thighs, skin side up, on half of baking sheet. Sprinkle evenly with pepper, 3/4 teaspoon of the salt, and remaining 1/4 teaspoon smoked paprika. Bake at 425u00b0F until opaque and slightly browned, about 15 minutes.

4. 4

   Toss green beans with lemon zest and remaining 2 tablespoons olive oil and remaining 1/4 teaspoon salt in a large bowl. Remove baking sheet from oven. Place beans in a single layer in remaining quarter of baking sheet. Spoon 1 tablespoon barbecue sauce over each chicken thigh, and return baking sheet to oven. Bake at 425u00b0F until a meat thermometer inserted in thickest part of thighs registers 165u00b0F, about 10 minutes. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.