Why This Recipe Works

Chicken wings make an all-star appetizer, but they’re also a great option for a weeknight dinner when paired with accompaniments such as potatoes and green beans. The wings require no prep—no trimming or separating into drumettes and flats—and it’s easy to convince even the pickiest eater to sit down to wings for dinner. The key to a full-flavored dish using only one sheet pan was to stagger the cooking. We started by sprinkling the wings with a savory mix of garlic powder and onion powder. Then, we gave them a 20-minute headstart in a very hot oven before we added the seasoned potatoes and green beans. All three ingredients finished cooking at the same time, and the vegetables soaked up all the schmaltzy flavor of the chicken.

Before You Begin

Be sure to use small potatoes measuring 1 to 2 inches in diameter. Use whole wings here; there’s no need to separate drumettes and flats.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Pat 2 pounds chicken wings dry with paper towels, then sprinkle all over with spice mixture. Arrange fatty skin side up on prepared sheet and bake for 20 minutes.

Meanwhile, combine 1 pound small potatoes, 10 ounces green beans, 2 tablespoons extra-virgin olive oil, 2 teaspoons dried parsley, 2 teaspoons minced rosemary, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper in bowl, tossing to coat.

Remove sheet from oven and brush top of chicken with remaining 1 teaspoon oil. Scatter potatoes and green beans around chicken all over sheet, then return sheet to oven and roast until potatoes are tender and chicken registers at least 175 degrees, 20 to 30 minutes. Serve.