Simple Sheet Pan Chicken And Veggies

A delicious and hearty dinner of chicken on a baking sheet is perfect for weekdays. The chicken has a crispy, slightly salty skin and a juicy, tender interior. Meanwhile, the vegetables are slightly soaked in the oily juice of the chicken. Feel free to slice and use any remaining vegetables you have — the main thing in this recipe is technique. Cover the baking tray with foil for quick cleaning after dinner.
Preheat the oven to 400°F. Leave out 1 teaspoon of the Italian dressing mixture. Place the carrots, potatoes, butter, and remaining dressing mixture on a baking sheet lined with aluminum foil and arrange in a single layer.Place the chicken on top of the carrot and potato mixture; drizzle the chicken with the prepared dressing mixture.Bake in the preheated oven until the chicken is golden brown and the thermometer set in the thickest part reads 165 ° F, 35 to 40 minutes. Transfer the chicken to a platter.Add the green beans to the potato and carrot mixture; stir to coat. Put the chicken back on the baking sheet with the vegetables. Bake at 400 ° F until the beans are crisp and tender, about 7 minutes. If desired, drizzle the vegetables with butter and serve with the chicken.