One-Pan Garlic Herb Chicken with Potatoes & Green Beans

Description

This easy, flavorful, and wholesome one-pan dinner combines juicy garlic herb–seasoned chicken, crispy roasted baby potatoes, and tender green beans. Perfect for busy weeknights, this dish minimizes cleanup while maximizing flavor. The potatoes roast to golden perfection, the green beans stay fresh and crisp, and the chicken turns out tender and juicy, infused with garlic and fresh herbs.

Ingredients for One-Pan Garlic Herb Chicken with Potatoes & Green Beans

• 4 boneless, skinless chicken breasts (or thighs)

• 1 lb (450g) baby potatoes, halved

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

• 3 tbsp olive oil (divided)

• 4 cloves garlic, minced

• 1 ½ tsp salt (divided)

• 1 tsp black pepper (divided)

• 1 tsp paprika

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried rosemary (or 1 tbsp fresh)

• 1 tsp dried parsley (or 1 tbsp fresh)

• 1 tbsp lemon juice

• Optional: lemon wedges, for serving

Instructions

1. Preheat the Oven
   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prepare the Potatoes
   In a bowl, toss halved potatoes with 1 ½ tbsp olive oil, half of the garlic, ½ tsp salt, ½ tsp pepper, and half of the herbs (thyme, rosemary, parsley). Spread onto one side of the sheet pan.

3. Season the Chicken
   In the same bowl, mix chicken breasts with 1 tbsp olive oil, remaining garlic, ½ tsp salt, ½ tsp pepper, paprika, and remaining herbs. Place chicken in the center of the baking sheet.

4. Roast
   Bake for 20 minutes.

5. Add the Green Beans
   Toss green beans with ½ tbsp olive oil and a pinch of salt and pepper. After the chicken and potatoes have roasted for 20 minutes, add green beans to the pan.

6. Finish Roasting
   Roast an additional 10–15 minutes, until chicken reaches 165°F (74°C) internally and potatoes are golden brown.

7. Serve
   Drizzle with lemon juice, garnish with fresh parsley, and serve hot with optional lemon wedges.

Notes

• You can substitute sweet potatoes for a sweeter flavor profile.

• If using bone-in chicken, increase cook time by 10–15 minutes.

• For extra crisp potatoes, preheat the baking sheet in the oven before adding them.

• Fresh herbs give a brighter flavor, but dried herbs work well for convenience.

Tips

• Cut potatoes evenly for even roasting.

• Pat chicken dry before seasoning for better browning.

• Use parchment paper to prevent sticking and make cleanup easier.

• For a richer flavor, add a pat of butter to each chicken breast in the last 5 minutes of baking.

Servings

• Serves: 4

• Serving Size: 1 chicken breast + ¼ of the vegetables

Nutritional Information (per serving)

• Calories: ~390 kcal

• Protein: 33g

• Carbohydrates: 28g

• Fat: 15g

• Fiber: 5g

• Sugar: 4g

• Sodium: 680mg

Benefits

• Balanced meal – includes lean protein, fiber-rich vegetables, and healthy carbs.

• One-pan convenience – minimal cleanup and easy prep.

• Herb-rich flavor – anti-inflammatory and antioxidant benefits from fresh herbs.

• Customizable – swap vegetables according to season or preference.

Q&A

Q: Can I make this ahead of time?
A: Yes! You can prep the veggies and season the chicken a day ahead. Store in the fridge until ready to roast.

Q: Can I use frozen green beans?
A: Yes, but thaw and pat dry before adding to avoid excess moisture.

Q: What herbs work best?
A: Thyme, rosemary, parsley, oregano, and basil all complement the chicken well.

Q: Can I make it without an oven?
A: You can cook it in a large skillet on the stovetop—potatoes first, then chicken, adding green beans last.