One-Pan Garlic Herb Chicken with Potatoes & Green Beans

Here is a complete step-by-step recipe for a flavorful and easy One-Pan Garlic Herb Chicken with Potatoes and Green Beans. This all-in-one meal is perfect for busy weeknights and requires minimal cleanup.

One-Pan Garlic Herb Chicken with Potatoes and Green Beans

Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts or thighs

• 450 grams baby potatoes, halved

• 250 grams green beans, trimmed

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ½ teaspoon paprika

• Salt and black pepper to taste

• Juice of ½ lemon (optional)

• Fresh parsley for garnish (optional)

Instructions

Step 1: Preheat the oven

1. Preheat your oven to 200°C (400°F).

2. Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.

Step 2: Prepare the marinade

1. In a small bowl, mix together olive oil, garlic, oregano, thyme, rosemary, paprika, salt, and pepper.

2. This mixture will be used to coat both the chicken and the vegetables.

Step 3: Season the chicken

1. Place the chicken breasts or thighs in a large bowl.

2. Spoon about one-third of the garlic herb mixture over the chicken.

3. Rub the seasoning in to coat all sides. Set aside to marinate briefly while preparing the vegetables.

Step 4: Prepare the vegetables

1. In a separate bowl, toss the halved baby potatoes with about one-third of the herb mixture.

2. Spread them out evenly on the prepared baking sheet.

3. Roast the potatoes in the oven for 15 minutes to give them a head start.

Step 5: Add chicken and green beans

1. After the potatoes have roasted for 15 minutes, remove the tray from the oven.

2. Push the potatoes to one side of the pan.

3. Place the seasoned chicken in the center of the pan.

4. Toss the green beans with the remaining herb mixture, then place them on the other side of the pan.

Step 6: Bake

1. Return the tray to the oven.

2. Bake everything together for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).

3. If desired, broil for 2 to 3 minutes at the end to brown the top slightly.

Step 7: Rest and serve

1. Remove from the oven and let the chicken rest for 5 minutes.

2. Squeeze lemon juice over the top for extra brightness (optional).

3. Garnish with chopped parsley if desired.

4. Serve everything directly from the pan or plate it individually.

Tips

• You can substitute carrots, broccoli, or asparagus for the green beans.

• For crispier potatoes, parboil them for 5 minutes before roasting.

• Bone-in, skin-on chicken thighs can be used for more flavor but may require a longer cook time.