This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a simple yet flavorful dish that is perfect for those days when I want a hassle-free dinner. Tender chicken, crispy potatoes, and fresh green beans are all seasoned with a savory garlic herb blend, making this a well-rounded, delicious meal with minimal cleanup.
Ingredients
4 boneless, skinless chicken breasts
4 medium potatoes, diced
2 cups fresh green beans, trimmed
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
1 lemon, sliced
Fresh parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, half of the minced garlic, thyme, rosemary, paprika, salt, and pepper. Spread the seasoned potatoes in a single layer on a large baking sheet.
In the same bowl, coat the chicken breasts with the remaining tablespoon of olive oil, the remaining garlic, salt, and pepper. Arrange the chicken on the baking sheet, nestling it between the potatoes.
Place the green beans on the baking sheet, drizzle with a bit of olive oil, and sprinkle with salt and pepper. Add lemon slices around the chicken and potatoes.
Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Optional: Garnish with fresh parsley before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken and potatoes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, I can microwave the leftovers for a quicker reheating option, though the potatoes may lose some of their crispiness.
FAQs
Can I use bone-in chicken instead of boneless chicken breasts?
Yes, I can use bone-in chicken, but I’ll need to adjust the cooking time. Bone-in chicken takes longer to cook, so I may need to roast it for 35-40 minutes to ensure it’s fully cooked.
Can I substitute the green beans with another vegetable?
Absolutely! I can switch the green beans for another vegetable like broccoli, zucchini, or carrots. Just make sure to adjust the cooking time accordingly, as different vegetables may cook at different rates.
Can I make this recipe ahead of time?
Yes, I can prep the chicken, potatoes, and green beans the night before and store them in the fridge. When I’m ready to cook, I can just pop them in the oven.
Can I use fresh herbs instead of dried?
I can! If I have fresh thyme and rosemary on hand, I can use about 3 teaspoons of each fresh herb to replace the dried ones. Fresh herbs can bring an even more vibrant flavor to the dish.
How can I make the potatoes crispier?
To get crispier potatoes, I can try cutting them into smaller pieces and making sure they are spread out in a single layer on the baking sheet. Also, tossing them in olive oil helps them crisp up nicely in the oven.
Conclusion
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a go-to meal that never disappoints. It’s flavorful, easy to prepare, and makes cleanup a breeze. Whether I’m feeding the family or just cooking for myself, this recipe is always a winner. The tender chicken, crispy potatoes, and fresh green beans create a perfect balance, and the garlic herb seasoning ties it all together.
Recipe:
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One-Pan Garlic Herb Chicken with Potatoes & Green Beans
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a simple, flavorful dish perfect for hassle-free dinners. Tender chicken, crispy potatoes, and fresh green beans are all seasoned with a savory garlic herb blend, making it a delicious meal with minimal cleanup.
Ingredients
4 boneless, skinless chicken breasts
4 medium potatoes, diced
2 cups fresh green beans, trimmed
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
1 lemon, sliced
Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, half of the minced garlic, thyme, rosemary, paprika, salt, and pepper. Spread the seasoned potatoes in a single layer on a large baking sheet.
- In the same bowl, coat the chicken breasts with the remaining tablespoon of olive oil, the remaining garlic, salt, and pepper. Arrange the chicken on the baking sheet, nestling it between the potatoes.
- Place the green beans on the baking sheet, drizzle with a bit of olive oil, and sprinkle with salt and pepper. Add lemon slices around the chicken and potatoes.
- Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Optional: Garnish with fresh parsley before serving.
Notes
If using bone-in chicken, increase roasting time to 35-40 minutes.
Feel free to swap green beans with other vegetables like broccoli, zucchini, or carrots, adjusting the cooking time as needed.
For crispier potatoes, cut them into smaller pieces and ensure they are spread out evenly on the baking sheet.
If using fresh herbs, replace dried thyme and rosemary with 3 teaspoons each of fresh herbs.
This dish can be prepped ahead and stored in the fridge for a quick oven bake later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
