Low-Sodium Sheet-Pan Paprika Chicken Thighs with Crispy Baby Potatoes & Roasted Green Beans

This is a one-pan, weeknight sheet-pan dinner built for big flavor without leaning on salt. Chicken thighs roast up juicy with smoky paprika, garlic, and lemon while baby potatoes get crisp, browned edges. Green beans go on late so they stay snappy, not limp. It’s minimal dishes, fast hands-on time, and easy to keep relatively low sodium—finish with a bright lemon squeeze and a drizzle of olive oil for a restaurant-y lift.

Total time: 53 minutes

Yield: Serves 3–4

Ingredients

  • 1 1/2 lb (680 g) baby potatoes, halved (quarter if large)
  • 2 tbsp olive oil, plus more to finish
  • 1 1/2 tsp smoked paprika (or sweet paprika)
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (or 2 cloves garlic, grated)
  • 1/2 tsp onion powder (optional)
  • Pinch cayenne or chili flakes (optional)
  • 1 lemon (zest and juice, divided)
  • 1 1/4 lb (565 g) bone-in, skin-on chicken thighs (or boneless/skinless—see notes)
  • 12 oz (340 g) green beans, trimmed
  • 1 tsp Dijon mustard, no-salt-added if possible (optional)
  • Fresh parsley, chopped (optional)
  • Salt, to taste (keep light)

Instructions

  1. Heat oven to 450°F / 230°C. Put a rimmed sheet pan in the oven to preheat for 5 minutes (this jump-starts crisping).
  2. In a bowl, toss potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, black pepper, garlic powder, onion powder (if using), and half the lemon zest. Add a small pinch of salt only if you want.
  3. Carefully spread potatoes on the hot pan, cut-sides down. Roast 18 minutes, until the bottoms are deep golden and they slide easily when nudged.
  4. Pat chicken dry. Rub with 1/2 tsp smoked paprika, a little pepper, and a few drops of olive oil; add no salt or just a tiny pinch.
  5. Flip/stir potatoes. Nestle chicken thighs on the pan (skin-side up if using skin-on). Roast 15–18 minutes.
  6. Toss green beans with 1 tbsp olive oil, remaining lemon zest, and a pinch of pepper. Scatter on the pan around the chicken.
  7. Roast 8–10 minutes, until beans are bright green with blistered spots and still snappy.
  8. In a small bowl, whisk lemon juice with Dijon (optional) and 1–2 tbsp olive oil. Drizzle over chicken and vegetables.
  9. Taste. If it needs “something,” add more lemon first; add salt last and lightly. Finish with parsley if you’ve got it.

Notes

Low-sodium success: choose chicken labeled “no added solution/brine,” and keep the flavor coming from smoked paprika, lemon zest/juice, pepper, and olive oil. Chicken options: Bone-in/skin-on has the best browning and stays juicy. If using boneless/skinless thighs, start checking at 12 minutes after adding them; pull at 165°F. Crispier potatoes: keep cut sides down and don’t overcrowd; use a second sheet pan if needed. Add-ins (still low sodium): sliced onion with the potatoes, or a teaspoon of honey in the lemon-Dijon finish for a sweet-tart glaze. Storage: Refrigerate up to 4 days. Recrisp potatoes on a sheet pan at 425°F for 8–10 minutes.