Sheet-Pan Herbed Chicken Wings with Potatoes and Green Beans

Ingredients

• 2 tsp garlic powder (Divided; 1 teaspoon for the chicken and 1 teaspoon for the vegetables)
• 2 tsp onion powder (Divided; 1 teaspoon for the chicken and 1 teaspoon for the vegetables)
• 2 tsp table salt (Divided; 1 teaspoon for the chicken and 1 teaspoon for the vegetables)
• 1 tsp pepper (Divided; ½ teaspoon for the chicken and ½ teaspoon for the vegetables)
• 2 lb chicken wings (Use whole wings; do not separate drumettes and flats)
• 1 lb small potatoes (Use potatoes measuring 1 to 2 inches in diameter)
• 10 oz green beans (Trimmed)
• 7 tsp extra-virgin olive oil (Divided: 2 tablespoons for the vegetables and the remaining 1 teaspoon brushed over the chicken)
• 2 tsp dried parsley
• 2 tsp fresh rosemary (Minced)
• vegetable oil spray (For coating the foil-lined baking sheet)

Steps

1. 1

   Adjust the oven rack to the middle position and heat the oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil, then coat the foil with vegetable oil spray.

2. 2

   In a bowl, combine 1 teaspoon of the garlic powder, 1 teaspoon of the onion powder, 1 teaspoon of the salt, and ½ teaspoon of the pepper.

3. 3

   Pat the chicken wings dry with paper towels. Sprinkle the spice mixture all over the wings.

4. 4

   Arrange the wings on the prepared baking sheet with the fatty skin side facing up. Bake for 20 minutes.

5. 5

   Meanwhile, place the potatoes, green beans, 2 tablespoons of the olive oil, dried parsley, minced rosemary, the remaining 1 teaspoon garlic powder, the remaining 1 teaspoon onion powder, the remaining 1 teaspoon salt, and the remaining ½ teaspoon pepper in a bowl. Toss until the vegetables are evenly coated.

6. 6

   Remove the baking sheet from the oven. Brush the tops of the chicken wings with the remaining 1 teaspoon olive oil.

7. 7

   Scatter the seasoned potatoes and green beans around the chicken, distributing them across the sheet pan.

8. 8

   Return the sheet pan to the oven and roast for 20 to 30 minutes, until the potatoes are tender and the chicken registers at least 175°F (79°C).

9. 9

   Serve the chicken wings with the roasted potatoes and green beans.

Notes

The recipe uses staggered cooking: the wings roast for 20 minutes before the vegetables are added, allowing everything to finish together. The vegetables absorb the schmaltz released by the wings during roasting.

Nutrition per serving

• main
• sheet-pan
• roasted
• weeknight dinner
• chicken
• high-protein
• vegetables
• American