Sheet Pan Bbq Chicken Thighs With Green Beans And Potatoes

• 1 pound medium-size russet potatoes (about 2 potatoes), cut lengthwise into 8 wedges, patted dry
• 1/4 cup olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon smoked paprika, divided
• 4 skin-on chicken thighs (about 2 1/2 lb.)
• 1/4 teaspoon black pepper
• 8 ounces fresh green beans, trimmed
• 1/2 teaspoon lemon zest (from 1 lemon)
• 1/4 cup bottled barbecue sauce

1. Preheat oven to 425u0b0F. Line a rimmed baking sheet with parchment paper or aluminum foil. Toss potato wedges with 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of the smoked paprika.
2. Spread potatoes in single layer over 1 quarter of prepared baking sheet, and bake in preheated oven until slightly browned and crisp around the edges, about 20 minutes.
3. Remove baking sheet from oven. Place chicken thighs, skin side up, on half of baking sheet. Sprinkle evenly with pepper, 3/4 teaspoon of the salt, and remaining 1/4 teaspoon smoked paprika. Bake at 425u0b0F until opaque and slightly browned, about 15 minutes.
4. Toss green beans with lemon zest and remaining 2 tablespoons olive oil and remaining 1/4 teaspoon salt in a large bowl. Remove baking sheet from oven. Place beans in a single layer in remaining quarter of baking sheet. Spoon 1 tablespoon barbecue sauce over each chicken thigh, and return baking sheet to oven. Bake at 425u0b0F until a meat thermometer inserted in thickest part of thighs registers 165u0b0F, about 10 minutes. Serve immediately.

potatoes, olive oil, kosher salt, paprika, skinon, black pepper, green beans, lemon zest, barbecue sauce

Taken from www.myrecipes.com/recipe/sheet-pan-bbq-chicken-thighs-green-beans-potatoes (may not work)