Here’s a simple, flavorful, and easy one-pan recipe for Garlic Herb Chicken with Potatoes & Green Beans—perfect for a weeknight dinner. 🍗🥔🥬
Ingredients (Serves 4)
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 lb (450 g) baby potatoes, halved
- 1 lb (450 g) green beans, trimmed
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- ½ tsp paprika
- Salt and black pepper, to taste
- Optional garnish: fresh parsley or lemon wedges
Instructions
1️⃣ Preheat Oven
- Preheat oven to 400°F (200°C).
2️⃣ Season Chicken
- In a small bowl, mix garlic, thyme, rosemary, paprika, salt, pepper, and 2 tbsp olive oil.
- Rub mixture all over chicken pieces.
3️⃣ Prepare Potatoes
- Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper.
- Spread on a large baking sheet or ovenproof pan.
4️⃣ Roast Chicken & Potatoes
- Place chicken on the pan with potatoes.
- Roast for 25–30 minutes.
5️⃣ Add Green Beans
- Toss green beans with a pinch of salt, pepper, and a drizzle of olive oil.
- Add to the pan around the chicken and potatoes.
- Roast an additional 10–12 minutes, until:
- Chicken reaches internal temp 165°F (74°C)
- Potatoes are tender
- Green beans are crisp-tender
6️⃣ Serve
- Garnish with fresh parsley or a squeeze of lemon juice.
- Serve directly from the pan for easy cleanup!
✅ Tips for Best Results
- Chicken skin crispiness: Pat chicken dry before seasoning.
- Even cooking: Cut potatoes into similar-sized pieces for uniform roasting.
- Extra flavor: Add lemon slices or a splash of white wine to the pan before roasting.
If you want, I can also give a 15-minute version that uses boneless chicken and small potatoes for ultra-fast weeknight cooking.
Do you want me to do that?
