Make a comforting homemade dinner with roasted chicken

This homemade dinner is a full meal on one sheet pan: chicken legs, potatoes, carrots, and green beans, all roasted together until the skin crackles and the vegetables go sweet at the edges. It's the kind of supper you can start after work and have on the table before the news starts.

The trick is to start the chicken and potatoes first, then add the green beans in the last ten minutes so they stay bright and snappy. You get crispy skin, soft potatoes, and beans that still have a little bite. No separate pans, no juggling pots, just one sheet pan and a simple pan gravy from the drippings.

This recipe serves six with leftovers, and the whole thing takes about 50 minutes from start to finish. You'll need a large sheet pan and a small saucepan for the gravy.

About the Ingredients

6 chicken leg quarters (about 2.5 lbs / 1.1 kg total)

Leg quarters are juicy and forgiving. You can use thighs or drumsticks, but adjust cooking time by 5-10 minutes.

1.5 lbs (680g) baby potatoes, halved

Baby potatoes roast quickly. If using larger, cut into 1-inch chunks.

4 medium carrots, peeled and cut into 2-inch pieces

Carrots add sweetness. Swap for parsnips or turnips if you like.

8 oz (225g) green beans, trimmed

Fresh beans are best; frozen work but add 2-3 minutes to roasting.

3 tbsp (45ml) olive oil

Use a neutral oil like canola if you prefer. It helps browning.

1 tsp salt

Kosher salt preferred. Adjust to taste.

1/2 tsp black pepper

Freshly ground is better.

1 tsp dried thyme

Dried works; if using fresh, use 1 tbsp chopped.

1 tsp garlic powder

Not the same as garlic salt. If using garlic salt, reduce the salt.

1/2 tsp paprika

Adds color and a mild smoky flavor. Smoked paprika is fine.

1 cup (240ml) chicken broth

Low-sodium is best so you control the salt. For gravy.

2 tbsp (30g) butter

Unsalted butter. For the gravy.

2 tbsp (16g) all-purpose flour

For thickening the gravy.

Step-by-Step Instructions

1. Preheat and prep

Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats. Meanwhile, pat the chicken dry and put it in a big bowl.

2. Season the chicken

In a small bowl, mix 2 tbsp olive oil, salt, pepper, thyme, garlic powder, and paprika. Rub this all over the chicken pieces. Set aside.

3. Toss the vegetables

In another bowl, toss the potatoes and carrots with the remaining 1 tbsp olive oil and a pinch of salt. Spread them on the hot baking sheet in a single layer.

4. Arrange the chicken

Place the chicken pieces on top of the vegetables, skin side up. The skin will crisp as it roasts. Put the pan in the oven.

5. Roast for 25 minutes

Roast for 25 minutes. The potatoes should start to soften and the chicken skin begin to brown. Don't open the oven too often.

6. Add the green beans

After 25 minutes, pull the pan out. Add the green beans to the pan, tucking them around the chicken. They'll roast for the last 10-15 minutes.

7. Finish roasting

Continue roasting for another 10-15 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender. If the beans look done earlier, take them out.

8. Make the gravy

While the chicken rests, pour the pan drippings into a saucepan. Skim off excess fat, then whisk in the butter and flour. Cook for 1 minute, then slowly add the chicken broth, whisking until smooth. Simmer until thickened, about 2-3 minutes.

9. Serve

Plate the chicken and vegetables, and spoon the gravy over the top. Serve hot.

How to Store HomemadeDinner

Tips & Tricks

• Pat the chicken dry with paper towels before seasoning. Wet skin steams instead of crisping.
• Don't crowd the pan. If everything is packed too tight, you get steam, not roast. Use a large sheet pan or two smaller ones.
• Add the green beans later. They cook faster than potatoes and carrots, so tossing them in at the start turns them mushy.

Frequently Asked Questions

Delicious Variations

• Swap the green beans for broccoli or asparagus, but add them even later, with 5-7 minutes to go.
• Use bone-in, skin-on chicken thighs instead of leg quarters. Reduce roasting time by 5 minutes.
• Add a splash of lemon juice to the gravy for brightness. Stir in a teaspoon of Dijon mustard for extra depth.

I hope this homemade dinner becomes a regular in your rotation. It's simple, satisfying, and forgiving. Give it a try and let me know how it turns out.

Make a comforting homemade dinner with roasted chicken

Make a comforting homemade dinner with roasted chicken, vegetables, and gravy in about 50 minutes. Perfect for busy weeknights.

15 minPrep time35 minCook time6Servings385 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 6 chicken leg quarters (about 2.5 lbs / 1.1 kg total)
• 1.5 lbs (680g) baby potatoes, halved
• 4 medium carrots, peeled and cut into 2-inch pieces
• 8 oz (225g) green beans, trimmed
• 3 tbsp (45ml) olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 cup (240ml) chicken broth
• 2 tbsp (30g) butter
• 2 tbsp (16g) all-purpose flour

📋 Instructions

1. 1Preheat and prep — Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats. Meanwhile, pat the chicken dry and put it in a big bowl.
2. 2Season the chicken — In a small bowl, mix 2 tbsp olive oil, salt, pepper, thyme, garlic powder, and paprika. Rub this all over the chicken pieces. Set aside.
3. 3Toss the vegetables — In another bowl, toss the potatoes and carrots with the remaining 1 tbsp olive oil and a pinch of salt. Spread them on the hot baking sheet in a single layer.
4. 4Arrange the chicken — Place the chicken pieces on top of the vegetables, skin side up. The skin will crisp as it roasts. Put the pan in the oven.
5. 5Roast for 25 minutes — Roast for 25 minutes. The potatoes should start to soften and the chicken skin begin to brown. Don't open the oven too often.
6. 6Add the green beans — After 25 minutes, pull the pan out. Add the green beans to the pan, tucking them around the chicken. They'll roast for the last 10-15 minutes.
7. 7Finish roasting — Continue roasting for another 10-15 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender. If the beans look done earlier, take them out.
8. 8Make the gravy — While the chicken rests, pour the pan drippings into a saucepan. Skim off excess fat, then whisk in the butter and flour. Cook for 1 minute, then slowly add the chicken broth, whisking until smooth. Simmer until thickened, about 2-3 minutes.
9. 9Serve — Plate the chicken and vegetables, and spoon the gravy over the top. Serve hot.

👨🍳 Chef's Note: For a richer gravy, use the pan drippings as is. If you prefer a lighter sauce, skim off the fat first.

Servings: 6

Cuisine: American

Course: Dinner

Easy Recipes for Everyday Cooking55 minutes

Nutrition (per serving): 385 kcal · 28g protein · 22g carbs · 20g fat