One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans

Why Make This Recipe

One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans is a perfect meal for busy weeknights. This dish is not only easy to prepare but also requires minimal cleanup since everything is cooked on one pan. The combination of juicy, flavorful chicken, tender potatoes, and vibrant green beans makes it a complete meal that everyone will enjoy. Plus, the garlic and herbs add a delightful aroma and taste, elevating the entire dish.

How to Make One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans

Ingredients

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 (optional for brightness)

Directions

Preheat the oven to 400°F (200°C). Lightly grease a large sheet pan.
In a bowl, mix 2 tbsp olive oil, minced garlic, chopped parsley, thyme, rosemary, paprika, salt, and pepper. Coat the chicken breasts with this mixture.
Toss the halved potatoes in 1 tbsp olive oil, and season them with salt, pepper, and a pinch of rosemary. Arrange the potatoes on one side of the pan.
Add the coated chicken next to the potatoes. Roast uncovered for 20 minutes.
Toss the green beans with the remaining 1 tbsp olive oil, minced garlic, salt, and pepper. Add the green beans to the pan and roast for another 15–20 minutes or until the chicken is fully cooked (internal temp should reach 165°F) and the potatoes are golden.
Optionally, drizzle lemon juice over the top before serving and garnish with extra parsley for a fresh touch.

How to Serve One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans

Serve this dish hot out of the oven for the best flavor and texture. You can serve it directly from the pan or transfer it to a large serving platter. This meal pairs wonderfully with a simple salad or some crusty bread to soak up any extra juices.

How to Store One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans

To store leftovers, let the chicken and veggies cool completely. Place them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the oven or microwave until warmed through.

Tips to Make One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans

Make sure not to overcrowd the pan; give each ingredient enough space for roasting, so everything browns nicely.
Feel free to adjust the seasonings to your taste. More garlic or herbs can enhance the flavors even more.
For extra crispy potatoes, you can pre-cook them in boiling water for about 5–10 minutes before roasting.

Variation

For a different twist, try adding other vegetables like carrots or bell peppers. You can also swap chicken breasts for thighs if you prefer darker meat.

FAQs

Can I prepare this meal ahead of time?
Yes, you can marinate the chicken and prep the veggies a day in advance. Just store them in the fridge until you are ready to cook.

Can I use frozen green beans?
Yes, you can use frozen green beans. Just toss them in with the other ingredients without thawing, and they will cook well in the oven.

What can I serve with this dish?
You can serve this one-pan meal with a side salad, quinoa, or crusty bread to complete your dinner.