Sheet Pan Herbed Chicken Wings with Potatoes and Green Beans is a fuss-free, flavor-packed dinner that all roasts together in the oven. Crispy chicken wings are tossed in a savory herb and garlic seasoning, then roasted alongside tender potatoes and vibrant green beans. Everything gets golden and caramelized on one pan, soaking up those delicious juices and herbs.

This recipe uses simple ingredients—chicken wings, potatoes, green beans, olive oil, garlic, and dried herbs—to create a full meal with minimal prep and even less cleanup. You get juicy wings with crispy skin, tender roasted potatoes, and perfectly cooked green beans all in one go.

Perfect for busy weeknights, casual dinners, or game-day spreads, this Sheet Pan Herbed Chicken Wings with Potatoes and Green Beans is the kind of easy meal you’ll want to make on repeat.

Why You’ll Love This Recipe

One-Pan Wonder – Protein, carbs, and veggies all roast together on a single sheet pan.
Crispy & Juicy Wings – Herb-garlic oil and high heat make the skin beautifully golden.
Easy Prep, Easy Cleanup – Simple chopping, tossing, and roasting—no fancy steps.
Family-Friendly – Classic flavors that both kids and adults enjoy.

Ingredients

For the Sheet Pan Meal:

2 lb (900 g) chicken wings, separated into flats and drumettes
1 lb (450 g) baby potatoes or small Yukon Gold potatoes, halved or quartered
8 oz (225 g) fresh green beans, trimmed
3 tbsp olive oil (divided)
3–4 garlic cloves, minced
1½ tsp dried Italian seasoning (or a mix of dried thyme, oregano, and basil)
1 tsp dried rosemary or thyme
1 tsp smoked paprika (or regular paprika)
½ tsp garlic powder (optional, for extra flavor)
½–¾ tsp salt (to taste)
½ tsp black pepper
Pinch of red pepper flakes (optional, for a little heat)

Optional Finishing Touches:

1–2 tbsp fresh parsley, chopped
Lemon wedges, for serving

Instructions

Prep the Sheet Pan and Oven
Preheat your oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease it with oil for easier cleanup.

Season the Chicken Wings
In a large bowl, add chicken wings.
Drizzle with 1½ tbsp olive oil.
Sprinkle with half of the minced garlic, Italian seasoning, rosemary/thyme, smoked paprika, garlic powder (if using), salt, black pepper, and red pepper flakes (if using).
Toss until the wings are evenly coated in oil and seasonings.

Prep the Potatoes and Green Beans
In another bowl, toss the potatoes with 1 tbsp olive oil, a pinch of salt, pepper, and a little Italian seasoning or rosemary (optional).
In a separate small bowl, toss the green beans with the remaining ½ tbsp olive oil, a pinch of salt and pepper, and a tiny bit of minced garlic if you like. Set beans aside for now (they cook faster and will go in later).

Arrange on the Sheet Pan
Spread the seasoned potatoes in a single layer on one side of the sheet pan.
Arrange the chicken wings on the other side of the pan in a single layer, skin side up, leaving a little space between each piece for crisping.

Roast the Wings and Potatoes
Place the sheet pan in the preheated oven and roast for 25 minutes.
After 25 minutes, remove the pan and flip the potatoes (leave wings skin-side up).

Add the Green Beans
Add the seasoned green beans to any open spaces on the sheet pan (or use a second small pan if needed).
Return the pan to the oven and roast for another 15–20 minutes, or until:

The chicken wings are golden brown and cooked through (internal temp reaches 165°F / 74°C).
The potatoes are tender and crisped on the edges.
The green beans are tender-crisp and slightly blistered.

Optional: Extra Crisp Finish
If you want extra crisp wings, switch the oven to broil for the last 2–3 minutes, watching very closely so nothing burns.

Serve
Remove the pan from the oven.
Sprinkle everything with chopped fresh parsley and squeeze a little lemon over the top if desired.
Serve hot straight from the sheet pan with extra lemon wedges on the side.

Nutritional Information

(Approximate per serving, 1 of 4)

Calories: ~520
Protein: 32g
Fat: 32g
Carbohydrates: 28g
Sugar: 3g
Fiber: 4g

Tips for Success

Pat the Wings Dry – Dry skin helps the wings crisp better in the oven.
Don’t Overcrowd the Pan – Space between wings and potatoes helps everything brown instead of steam.
Add Green Beans Later – They cook faster than potatoes and wings, so adding them toward the end keeps them bright and tender, not mushy.
Use High Heat – 400°F (200°C) gives you crisp skin and nicely roasted potatoes.

Why This Recipe Works

Roasting chicken wings, potatoes, and green beans together on a single sheet pan means all the flavors mingle while still letting each component shine. The herb-garlic oil coats the wings and potatoes, helping them crisp up and soak in savory flavor, while the green beans pick up the pan juices and stay fresh and vibrant.

With minimal prep, one pan, and a hot oven, you get a complete meal: crispy, juicy wings; golden, tender potatoes; and bright, garlicky green beans. It’s an easy, reliable dinner that feels comforting and satisfying without creating a pile of dishes.