One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans
One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans is a game-changer for busy nights when you still want something delicious and wholesome on the table. This recipe combines succulent chicken breasts with perfectly roasted potatoes and vibrant green beans, all cooked together in one pan. The blend of aromatic herbs and garlic not only fills the kitchen with an enticing aroma but also brings a warmth that makes this dish feel like a hug on a plate. Whether you’re prepping for a busy weeknight dinner or entertaining guests, this meal is sure to impress without adding stress to your evening.
Why you’ll love this dish
This recipe is a true testament to the beauty of simplicity in cooking. First, it’s a one-pan meal, which means minimal cleanup—a time saver for those of us constantly on the go. Not only is it budget-friendly, requiring just a handful of ingredients, but it’s also hugely adaptable to suit any dietary restrictions or preferences. Plus, it’s kid-approved, making it an excellent choice for family dinners. The combination of protein, veggies, and carbs ensures a balanced meal that won’t leave anyone hungry.
“This one-pan meal has become my go-to for busy weeknights! The flavors are out of this world, and my whole family devours it.” – Jamie R.
Preparing One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans
Creating this dish is easier than you might think! You’ll start by marinating the chicken with herbs and spices to infuse flavor. While the chicken rests, you’ll prepare the vegetables and get them roasting. Once everything is on the baking sheet, pop it in the oven, and let it do the work. In about 25-30 minutes, you’ll have a hearty meal ready with minimal fuss.
What you’ll need
Gathering your ingredients is the first step to success in the kitchen. Here’s what you will need for this recipe:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 lb green beans, trimmed
- 4 tbsp olive oil (divided)
- 4 garlic cloves, minced
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp paprika
- Salt and pepper, to taste
- Juice of 1/2 lemon (for added brightness)
Feel free to swap out the baby potatoes for sweet potatoes or the green beans for broccoli to mix things up based on what you have at home.
Step-by-step instructions
Follow these straightforward steps for a delicious dinner in no time:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken breasts with 2 tablespoons of olive oil and the minced garlic. Add the parsley, thyme, rosemary, paprika, salt, and pepper to season. Coat well.
- On a large baking sheet, spread the halved baby potatoes and green beans. Drizzle with the remaining olive oil and season with salt and pepper. Toss to combine.
- Nestle the seasoned chicken on top of the vegetables.
- Roast the meal in the oven for about 25-30 minutes, or until the chicken is fully cooked and the potatoes are tender.
- If desired, before serving, squeeze fresh lemon juice over the dish for a bright finish.
- Dig in and enjoy your one-pan meal!
How to plate and pair
To plate this dish beautifully, place a generous serving of roasted potatoes and green beans alongside the chicken on each plate. A sprinkle of extra fresh herbs can elevate the presentation. Serve with warm, crusty bread or a simple green salad for a well-rounded dining experience. This dish pairs perfectly with a refreshing white wine or a light iced tea to complement the garlic and herb flavors.
Storage and reheating tips
Have leftovers? No problem! Store any uneaten portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop it in the oven at 350°F (175°C) until heated through or microwave in short increments, stirring gently. If you’d like to freeze individual portions, they can last for up to 2-3 months. Just remember to cool everything completely before sealing it in freezer-safe containers!
Pro chef tips
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Let the chicken sit for a few minutes after roasting to retain its juices and enhance flavor.
- For a crispy texture on the chicken, broil for the last 2-3 minutes of cooking; just keep a close eye on it to prevent burning.
Creative twists
Feel free to get creative! Swap out the herbs for Italian seasoning for a different flavor profile, or add a drizzle of balsamic glaze before serving for a tangy touch. You can also experiment with seasonal vegetables like zucchini or asparagus, depending on what you have. For a kick, toss in red pepper flakes for heat!
Your questions answered
How long does this meal take to prepare?
The total time comes to about 30-35 minutes, with only about 10 minutes of prep time.
Can I use frozen chicken?
You can, but ensure it’s thawed thoroughly before marinating for maximum flavor.
What are some good substitutions for the vegetables?
Feel free to swap the potatoes for sweet potatoes or use other veggies like Brussels sprouts, carrots, or bell peppers depending on your taste!
This One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans is not just a recipe; it’s a delicious solution for those busy nights. Dive in and savor the flavors you create!
One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken breasts with 2 tablespoons of olive oil and the minced garlic. Add the parsley, thyme, rosemary, paprika, salt, and pepper to season. Coat well.
- On a large baking sheet, spread the halved baby potatoes and green beans. Drizzle with the remaining olive oil and season with salt and pepper. Toss to combine.
- Nestle the seasoned chicken on top of the vegetables.
- Roast the meal in the oven for about 25-30 minutes, or until the chicken is fully cooked and the potatoes are tender.
- If desired, before serving, squeeze fresh lemon juice over the dish for a bright finish.
- Serve with warm, crusty bread or a simple green salad.
