Photo of Sheet-pan beans & chicken with herb vinaigrette by WW

Sheet-pan beans & chicken with herb vinaigrette

Points® value
Total Time
40 min
10 min
30 min
Harnessing the protein power of beans means you can get away with eating less chicken—a great trick if you’re looking to cut down on meat or save a few bucks at the grocery store.


Cooking spray

5 spray(s)

Uncooked baby potatoes

8 oz, halved


8 oz, cut into sticks

Table salt

1½ tsp(s), divided


1 pound(s), trimmed and cut into 2-inch pieces

No-salt-added canned drained cannellini beans

15 oz, rinsed and drained

Uncooked chicken drumstick with skin and bone

4 drumstick(s), about 1 pound

Smoked paprika

½ tsp(s)

Black pepper

¼ tsp(s)

Olive oil

1 tbsp(s)

Apple cider vinegar

3 tbsp(s)

Garden herbs

¼ cup(s), about 3 tbsps chopped mixed herbs (such as parsley, chives, mint, and/or basil)


  1. Preheat the oven to 450°F. Coat a large sheet pan with cooking spray. Add the potatoes and carrots and coat with cooking spray. Season with 3⁄4 tsp salt. Spread the potatoes and carrots in an even layer. Roast for 15 minutes.
  2. Meanwhile, to a large bowl, add the asparagus and beans. Coat with cooking spray and toss with 1⁄4 tsp salt. Add the asparagus and beans to the pan. In the same bowl, coat the chicken with cooking spray and toss with the paprika, black pepper, and remaining 1⁄2 tsp salt.
  3. Arrange the chicken on the sheet pan, moving the vegetables so the chicken is in direct contact with the pan. Roast until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes.
  4. While the chicken is roasting, in a small bowl, stir the oil, vinegar, and herbs. Spoon the herb vinaigrette over the vegetables and chicken.
  5. Per serving (1 drumstick and about 11⁄2 cups vegetables)