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–+ servings

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

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A simple and healthy one-pan meal featuring garlic herb chicken, roasted potatoes, and green beans, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

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.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly grease a large sheet pan.
  2. In a bowl, mix 2 tbsp olive oil, garlic, parsley, thyme, rosemary, paprika, salt, and pepper.
  3. Coat the chicken breasts with this mixture.
  4. 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.
  5. Add the marinated chicken next to the potatoes.
Cooking
  1. Roast uncovered for 20 minutes.
  2. Toss the green beans with the remaining 1 tbsp olive oil, garlic, salt, and pepper.
  3. 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
  1. Optionally, drizzle lemon juice over the top before serving. Garnish with extra parsley.
  2. Serve the chicken, potatoes, and green beans directly from the pan for an easy family-style meal.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 32gFat: 22gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 2g

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.
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