Dump-and-Bake Crispy Chicken Thighs With Potatoes and Green Beans
Dump-and-bake chicken thighs roast skin side up beside 1-inch potato pieces, with green beans and garlic added during the final 15 to 20 minutes for crisp skin and evenly cooked vegetables.
Essential Concepts
Keep the skin dry and exposed, cook thighs to at least 165°F, and see [sheet-pan chicken basics](/sheet-pan-chicken) or [how to roast vegetables](/how-to-roast-vegetables) for related guidance.