One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans
A simple and healthy one-pan meal featuring garlic herb chicken, roasted potatoes, and green beans, perfect for busy weeknights.
Ingredients
For the Chicken and Vegetables
- 4 pieces boneless, skinless chicken breasts Ensure they're of uniform thickness for even cooking.
- 1 lb baby potatoes, halved You can switch these for sweet potatoes for different flavor.
- 1 lb green beans, trimmed Frozen green beans can be used; add them a little later.
- 4 tbsp olive oil, divided Divided into portions for chicken and vegetables.
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped OR 1 tsp dried parsley.
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp paprika
- to taste Salt and pepper
- 1/2 medium lemon, juiced Optional for brightness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease a large sheet pan.
- In a bowl, mix 2 tbsp olive oil, garlic, 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 marinated chicken next to the potatoes.
Cooking
- Roast uncovered for 20 minutes.
- Toss the green beans with the remaining 1 tbsp olive oil, 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 temperature should be 165°F) and the potatoes are golden.
Serving
- Optionally, drizzle lemon juice over the top before serving. Garnish with extra parsley.
- Serve the chicken, potatoes, and green beans directly from the pan for an easy family-style meal.
Notes
Make sure to adjust cooking times if you substitute other vegetables like carrots, bell peppers, or zucchini. Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave, adding a splash of water to keep the chicken moist.