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Preheat your oven to 425 degrees Fahrenheit.
In a mixing bowl, combine the baby yellow potatoes with a drizzle of olive oil and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.
Trim any excess fat from 6 boneless, skinless chicken thighs. Season the chicken with your favorite chicken rub.
Place the seasoned chicken thighs and potatoes on a rimmed baking sheet. Bake in the preheated oven for 20 minutes.
While the chicken and potatoes are baking, prepare the green beans. In a bowl, drizzle 12 oz of fresh green beans with olive oil and sprinkle with your favorite vegetable seasoning. Toss to coat.
After 20 minutes, stir the potatoes and place the seasoned green beans on top. Rub about 1 cup of BBQ sauce over the chicken thighs.
Return the sheet pan to the oven and cook for an additional 20 minutes. Check that the chicken is fully cooked (165°F internal temperature), the potatoes are tender, and the green beans are cooked but still crisp.