Classic Roasted Chicken Thigh Sheet Pan
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Classic Roasted Chicken Thigh Sheet Pan

Classic Roasted Chicken Thigh Sheet Pan

with Potatoes, Green Beans and Cream of Chicken Gravy

The classic meat-and-potatoes is revamped in this tasty dinner. Roasted creamy potatoes and sweet red onions share the same baking sheet as juicy roasted chicken thighs for a super simple clean-up. Tender green beans and a creamy chicken sauce finish the meal off!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

350 g

Yellow Potato

170 g

Green Beans, trimmed

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Red Onion

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

1.5 tsp


¼ cup


0.13 tsp


3 tbsp

Unsalted Butter*

¼ tsp



Nutrition Values

Calories600 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber7 g
Protein35 g
Cholesterol180 mg
Sodium1530 mg
Trans Fat1 g
Potassium1400 mg
Calcium125 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Measuring Cups


Prep and roast potatoes
  • Cut potatoes into 1/2-inch pieces.
  • Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
Prep and start chicken
  • Pat chicken dry with paper towels, then season with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
  • Pan-fry until golden-brown, 1-2 min per side. Remove from heat. (NOTE: Chicken will finish cooking in next step)
  • Meanwhile, peel, then halve onion. Cut into 1-inch pieces.
Finish chicken
  • When flipping potatoes, sprinkle over onions, then place chicken on top.
  • Roast in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.**
Prep and cook green beans
  • Trim green beans.
  • Reheat the same pan (from step 2) over medium-high.
  • When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
  • Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until green beans are tender-crisp, 1 min.
  • Season with salt and pepper, to taste. Transfer to a medium bowl, then cover to keep warm.
Make cream of chicken gravy
  • Reduce heat to medium.
  • Add 2 tbsp (4 tbsp) butter to the same pan. Swirl the pan until melted, 30 sec.
  • Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.
  • Whisk in 1/4 cup (1/2 cup) water and broth concentrate. Cook, stirring often, until slightly thickened, 2-3 min.
  • Whisk in 1/4 cup (1/2 cup) milk, then remove from heat.
  • Season with pepper, to taste.
Finish and serve
  • Thinly slice chicken.
  • Divide green beans between plates.
  • Divide roasted potatoes and onions between plates.
  • Top with chicken, then cream of chicken gravy.

If you've opted to get chicken thighs, cook it in the same way the recipe instructs you to cook the breasts.