One-Pan Garlic Herb Chicken with Roasted Potatoes and Green Beans is the kind of comforting, no-fuss dinner that belongs in every home cook’s weekly rotation. It’s hearty, flavorful, and incredibly practical—everything cooks together on a single pan, which means less cleanup and more time to enjoy your meal. Juicy, herb-seasoned chicken, crispy golden potatoes, and tender green beans come together with garlic and olive oil to create a balanced, satisfying dish that feels both rustic and elegant.
This recipe is inspired by simple farmhouse cooking, where meals were built around wholesome ingredients and prepared efficiently. Roasting everything together allows the flavors to mingle beautifully—the chicken juices season the vegetables, while the garlic and herbs infuse the entire pan with rich aroma. It’s the perfect solution for busy weeknights, casual family dinners, or even relaxed weekend meals.
Why You’ll Love This Recipe
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One pan means easy prep and minimal cleanup
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Juicy chicken with crispy, flavorful skin
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Tender potatoes roasted to golden perfection
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Fresh green beans add color and balance
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Customizable with your favorite herbs and seasonings
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Naturally gluten-free and family-friendly
Ingredients
Main Ingredients
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4 bone-in, skin-on chicken thighs or breasts
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1½ pounds baby potatoes, halved (or quartered if large)
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12 ounces fresh green beans, trimmed
Garlic Herb Seasoning
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3 tablespoons olive oil
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4 cloves garlic, minced
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon paprika
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Salt and black pepper, to taste
Optional Additions
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Lemon wedges for serving
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Fresh parsley or thyme for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Prepare the Potatoes
Place the halved potatoes in a large bowl. Drizzle with 1½ tablespoons olive oil, season with salt, pepper, and half of the dried herbs. Toss until evenly coated, then spread them on the baking sheet in a single layer. Roast for 15 minutes to give them a head start.
Step 3: Season the Chicken
While the potatoes begin roasting, pat the chicken dry with paper towels. In a small bowl, mix the remaining olive oil, garlic, herbs, paprika, salt, and pepper. Rub this mixture generously over the chicken.
Step 4: Add Chicken and Green Beans
Remove the baking sheet from the oven. Push the potatoes slightly to one side and place the chicken on the pan. Add the green beans to the remaining space and lightly season them with salt, pepper, and a drizzle of olive oil.
Step 5: Roast
Return the pan to the oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden.
Step 6: Finish and Serve
For extra crispiness, broil for 2–3 minutes at the end if desired. Remove from the oven, garnish with fresh herbs, and serve with lemon wedges if using.
Tips for Best Results
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Dry the chicken thoroughly before seasoning to achieve crispy skin
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Cut potatoes evenly so they roast at the same rate
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Don’t overcrowd the pan—use two pans if needed
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Fresh herbs can be substituted for dried (use three times the amount)
Variations
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Spicy Version: Add red pepper flakes or cayenne
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Mediterranean Style: Add cherry tomatoes and olives during the last 10 minutes
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Boneless Option: Use boneless chicken thighs and reduce cooking time slightly
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Vegetable Swap: Try carrots, Brussels sprouts, or asparagus
Storage and Reheating
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Store leftovers in an airtight container for up to 3 days
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Reheat in the oven at 350°F for best texture
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Avoid microwaving if you want to keep the chicken skin crisp
Final Thoughts
One-Pan Garlic Herb Chicken with Roasted Potatoes and Green Beans proves that simple ingredients can deliver incredible flavor. This dish is comforting, nourishing, and effortlessly elegant—perfect for busy nights when you still want a homemade meal that feels special. Once you try it, it’s sure to become a regular favorite at your table.