One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
If easy weeknight dinners that burst with fresh flavor are your jam, you’re going to fall head over heels for this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe. It’s a complete meal that comes together with just a handful of wholesome ingredients, all roasted on a single sheet pan for maximum flavor and minimal cleanup. Tender chicken breasts soak up an aromatic garlic-herb marinade, while baby potatoes and green beans roast alongside, becoming perfectly crisp and tender. Whether you’re meal prepping for the week or just need a fuss-free dinner, this colorful, satisfying recipe is destined to become a staple in your kitchen.
Ingredients You’ll Need
You won’t believe how such a short list of pantry staples and fresh produce can create a meal this delicious! Every ingredient in the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe plays a starring role, bringing its own texture, taste, or pop of color to the party.
- Chicken breasts: Lean, juicy, and the perfect canvas for the garlicky herb rub—make sure they’re boneless and skinless for quick, even cooking.
- Baby potatoes: Halved for more surface area, these little potatoes roast up golden and tender, soaking in all the savory flavors.
- Green beans: Fresh and crisp, they add bright color and a satisfying crunch that balances the richness of the dish.
- Olive oil: Divided between the marinade and veggies, it helps everything roast to perfection and brings those herbs to life.
- Garlic: Minced for maximum flavor, garlic infuses both the chicken and vegetables with irresistible aroma.
- Dried thyme: Earthy and fragrant, it’s a classic pairing with chicken and potatoes.
- Dried rosemary: Robust and piney, rosemary adds a Mediterranean touch and depth of flavor.
- Dried parsley: Light and fresh, parsley rounds out the herb blend beautifully.
- Paprika: Just a touch for subtle warmth and a hint of color.
- Salt: Essential for seasoning and bringing all the flavors together.
- Black pepper: For a gentle kick that enhances the herbs and garlic.
- Lemon juice (optional): A squeeze right before serving brightens everything up and adds a zesty finish.
- Fresh parsley (optional): Chopped for garnish, it gives a burst of freshness and a pretty pop of green.
How to Make One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper, or give it a light greasing. This ensures nothing sticks and makes cleanup a breeze, keeping the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe truly a one-pan wonder!
Step 2: Mix the Herb Marinade
In a small bowl, combine 2 tablespoons of olive oil with the minced garlic, dried thyme, rosemary, parsley, paprika, salt, and black pepper. This aromatic blend is the heart of the dish—it will infuse both the chicken and vegetables with tons of savory, herby flavor.
Step 3: Season the Chicken
Arrange the chicken breasts on one-third of your prepared sheet pan. Brush them generously with the herb mixture to coat every surface. This step ensures that your chicken comes out juicy, flavorful, and perfectly seasoned from edge to edge.
Step 4: Prep and Arrange the Potatoes
Toss the halved baby potatoes in a bowl with the remaining tablespoon of olive oil and a spoonful of the herb mix. Spread them out on a second third of the pan—giving them space helps them roast up crispy and golden rather than steaming.
Step 5: Add the Green Beans
Place the trimmed green beans in the final section of the pan, giving them a quick toss with any leftover herb mixture. This way, they’ll roast up bright and flavorful, ready to soak up any juices from the chicken and potatoes.
Step 6: Roast to Perfection
Slide the whole pan into your preheated oven and bake for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be fork-tender. If you love a little extra crispiness, broil everything for 2 to 3 minutes before removing from the oven.
Step 7: Finish and Serve
Once out of the oven, a squeeze of lemon juice over the whole pan is optional but highly recommended for a pop of brightness. Sprinkle with chopped fresh parsley for a beautiful, fresh finish before serving your One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe.
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Garnishes
A simple sprinkle of fresh chopped parsley works wonders, adding a splash of color and a subtle, fresh flavor. If you’re a citrus fan, a final drizzle of lemon juice or even some lemon zest will really wake up the herbs and make every bite of the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe sing.
Side Dishes
Honestly, this dish is a complete meal on its own! But if you’d like to round things out, a crisp green salad or crusty bread to mop up the herby juices would be perfect. A chilled glass of white wine or sparkling water with lemon also pairs beautifully with the bright flavors.
Creative Ways to Present
Serve the chicken sliced over the vegetables for an elegant, restaurant-style look. Or, for family-style dining, bring the entire pan straight to the table and let everyone dig in. If you’re meal prepping, portion everything into containers for colorful, inviting lunches all week long.
Make Ahead and Storage
Storing Leftovers
Leftovers of the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe are a lifesaver for busy lunches or next-day dinners. Store cooled chicken, potatoes, and green beans together in an airtight container in the fridge for up to 3 days. The flavors meld even more as they sit, making each bite just as delicious as day one.
Freezing
If you want to freeze portions for later, let everything cool completely, then transfer to freezer-safe containers or bags. The chicken and potatoes freeze especially well. For best results, eat within 2 to 3 months. Just know that green beans may lose a bit of their snap after thawing, but the flavor stays spot-on.
Reheating
To reheat, simply pop your leftovers into a 350°F (175°C) oven for about 15 minutes, or until warmed through. If you’re in a hurry, a few minutes in the microwave works too—just be sure to cover your dish to retain moisture. A quick squeeze of fresh lemon or sprinkle of parsley will bring everything back to life.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are delicious in the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe. They’ll stay extra juicy and flavorful—just adjust the cooking time if needed, since thighs may take a few minutes longer to reach 165°F.
What other vegetables can I use?
This recipe is endlessly adaptable. Try swapping the green beans for asparagus, broccoli, or even brussels sprouts. Just keep an eye on cook times, as some veggies may roast faster than others.
Is this dish good for meal prep?
It’s fantastic for meal prep! The One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe holds up beautifully in the fridge, and the flavors deepen as it sits. Portion into containers for easy grab-and-go lunches or dinners all week.
Can I make this dairy-free and gluten-free?
You’re in luck! This recipe is naturally dairy-free and gluten-free as written. Just double-check your spices and garnishes if you have allergies, but the main ingredients are all safe for most diets.
How do I know when the chicken is cooked through?
The best way to check is with a meat thermometer—your chicken should reach 165°F (74°C) at the thickest part. If you don’t have a thermometer, cut into the thickest piece: the juices should run clear and the meat should be opaque, not pink.
Final Thoughts
Give this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe a try and watch it become an instant favorite in your house. With minimal effort and maximum flavor, it’s a go-to for busy nights, meal prep, or sharing with friends. I can’t wait for you to experience just how satisfying and easy this one-pan dinner can be!
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One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a simple, wholesome, and flavorful meal perfect for busy weeknights. Tender chicken breasts are coated in a fragrant mix of garlic, herbs, and spices, then baked alongside baby potatoes and fresh green beans for a complete dinner all on one sheet pan. The recipe is naturally gluten-free and dairy-free, making it suitable for a variety of dietary preferences.
Ingredients
Chicken and Herb Mixture
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 pound baby potatoes (halved)
- 12 oz green beans (trimmed)
Finishing Touches
- Juice of ½ lemon (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
- Make the Herb Seasoning: In a small bowl, combine 2 tablespoons of olive oil with the minced garlic, dried thyme, rosemary, parsley, paprika, salt, and black pepper. Mix well to create a fragrant herb and garlic seasoning paste.
- Prepare the Chicken: Place the chicken breasts on one-third of the sheet pan. Brush them evenly with the prepared herb mixture, ensuring each piece is well coated for maximum flavor.
- Prepare the Potatoes: In a separate bowl, toss the halved baby potatoes with the remaining 1 tablespoon of olive oil and a spoonful of the herb mixture. Spread the seasoned potatoes evenly on another third of the sheet pan.
- Add the Green Beans: Place the trimmed green beans on the remaining third of the sheet pan. Toss them with any leftover herb mixture to ensure they are lightly coated.
- Bake the Dish: Place the sheet pan in the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Broil for Crispiness: For an extra crispy finish, broil the chicken and vegetables for an additional 2 to 3 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from the oven and, if desired, squeeze the juice of half a lemon over the entire dish. Garnish with freshly chopped parsley before serving for a bright and fresh finish.
Notes
- Chicken thighs can be substituted for chicken breasts if preferred; adjust cooking time accordingly.
- Green beans can be swapped for asparagus or broccoli for different vegetable options.
- This recipe is ideal for meal prep and reheats well in the microwave or oven.
- Use parchment paper or foil on the sheet pan for easier cleanup.
- Ensure potatoes are cut evenly to cook uniformly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
