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
Scale
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
