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Sheet Pan Costco Chicken Thighs with Potatoes and Green Beans

Costco bone-in chicken thighs roasted over potatoes and green beans — everything on one pan, the chicken fat bastes the vegetables as it renders, and dinner is ready in 45 minutes.

Prep Time
15 min
Cook Time
45 min
Servings
4
Cost / Serving
$3.25

Quick Answer

Pat Costco bone-in chicken thighs very dry, season, and roast skin-up at 425°F over halved baby potatoes and green beans for 35–40 minutes. The chicken fat renders into the vegetables — no need to add oil. Total 60 minutes; serves 4.

Bone-in, skin-on chicken thighs are the best cut for sheet pan dinners. They're nearly impossible to overcook, the skin gets crispy and golden in the oven, and the rendered fat drips down to baste the vegetables underneath. Costco sells them in large packs that are ideal for this recipe — make a full pan for dinner and pack the leftovers for lunch.

Instructions

  1. 1

    Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels — dry skin is the key to crispy skin.

  2. 2

    Mix 2 tablespoons olive oil with smoked paprika, garlic powder, thyme, onion powder, and salt. Rub all over and under the chicken skin.

  3. 3

    Toss potatoes with remaining olive oil, garlic, salt, and pepper. Spread on a large sheet pan.

  4. 4

    Place chicken thighs skin-side up directly on top of the potatoes.

  5. 5

    Roast for 30 minutes. Remove from oven, push chicken aside slightly, add green beans to the pan, and toss the green beans in the rendered chicken fat.

  6. 6

    Return to oven for 15 more minutes until chicken skin is deep golden brown, potatoes are crispy at the edges, and chicken reaches 165°F internal temperature.

  7. 7

    Rest 5 minutes before serving with lemon wedges.

Frequently Asked Questions

How do I get chicken thigh skin extra crispy in the oven?+
Three things: dry the skin completely before seasoning, don't cover or tent the pan, and roast at 425°F or higher. Moisture is the enemy — even a small amount of surface moisture on the skin will cause it to steam instead of crisp.
Why add the green beans partway through cooking?+
Green beans take 15–18 minutes to roast; potatoes and chicken take 45 minutes. Adding green beans at the start results in mushy, over-roasted beans. The halfway point also means they get to cook in rendered chicken fat, which makes them far better.
Can I use boneless chicken thighs instead?+
Yes, but reduce cook time by 10 minutes and check for 165°F internal temperature around the 35-minute mark. Boneless thighs don't render as much fat, so the vegetables won't be quite as rich — add a bit more olive oil.

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