Oven-Baked Garlic Herb Chicken with Roasted Baby Potatoes and Green Beans

Description

This hearty and wholesome one-pan meal features juicy chicken baked with aromatic garlic and herbs, nestled among tender baby potatoes and crisp roasted green beans. It’s a deliciously convenient dinner bursting with rustic flavor — minimal cleanup, maximum comfort!

Ingredients for Oven-Baked Garlic Herb Chicken with Roasted Baby Potatoes and Green Beans

• • 4 bone-in, skin-on chicken thighs (or breasts)

  • 3 tbsp olive oil

  • 4 garlic cloves, minced

  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)

  • 1 tsp paprika

  • 1 tbsp lemon juice

  • Salt & pepper to taste

• Vegetables

  • 1 lb (450 g) baby potatoes, halved

  • 8 oz (225 g) fresh green beans, trimmed

  • 2 tbsp olive oil

  • Salt & pepper

  • Optional: extra rosemary or thyme sprigs for roasting

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or roasting pan.

2. Season chicken:

   • In a small bowl, combine olive oil, garlic, herbs, paprika, lemon juice, salt, and pepper.

   • Rub mixture all over the chicken. Let sit for 10–15 minutes to marinate while prepping veggies.

3. Prepare vegetables:

   • Toss baby potatoes with olive oil, salt, and pepper. Arrange on pan.

   • Roast potatoes alone for 15 minutes.

4. Add chicken:

   • Nestle seasoned chicken pieces among the potatoes.

   • Bake for 20 minutes.

5. Add green beans:

   • Toss beans in a little olive oil, salt, and pepper and scatter around chicken.

   • Continue baking for 15-20 minutes, or until chicken reaches an internal temp of 165°F (75°C) and potatoes are fork-tender.

6. Rest & serve:

   • Let stand 5 minutes. Spoon pan juices over top. Garnish with fresh herbs if desired.

Servings

Makes 4 servings

Notes

• Chicken drumsticks or boneless thighs can be swapped — adjust cooking time (boneless cooks faster).

• Use rainbow baby potatoes or fingerlings for color and texture variety.

• Line pan with foil or parchment for easier cleanup.

• Like extra char? Broil for 2–3 minutes at the end.

Tips

• Pat chicken dry before seasoning — helps the skin crisp.

• Cut larger potatoes smaller so they cook evenly.

• To meal-prep: store cooked components in airtight containers for up to 4 days.

Nutritional Info (per serving – estimate)

• Calories: 420

• Protein: 28 g

• Carbohydrates: 26 g

• Fat: 24 g

• Fiber: 4 g

• Sodium: 360 mg

Benefits

• Balanced meal: protein, healthy carbs, fiber, and vitamins in one tray.

• Heart-healthy herbs & olive oil

• Low cleanup & simple weeknight-friendly!

Q & A

Q: Can I prepare everything ahead of time?
A: Yes — season chicken and chop potatoes/beans a day in advance. Store separately in the fridge and assemble just before baking.

Q: Can I make it spicy?
A: Add ½ tsp chili flakes or cayenne pepper to the herb rub for heat.

Q: What can I use instead of green beans?
A: Try asparagus, broccoli florets, zucchini, or carrots — cut to even size for even cooking.

Q: Can I use boneless chicken?
A: Absolutely — reduce total baking time by about 10 minutes so it doesn’t dry out.