Here’s a delicious and super convenient recipe for One-Pan Garlic Herb Chicken with Potatoes & Green Beans — a complete meal with minimal cleanup and maximum flavor.
🍽️ One-Pan Garlic Herb Chicken with Potatoes & Green Beans
Servings: 4
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Ingredients:
For the Chicken & Veggies:
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4 boneless, skinless chicken breasts or thighs
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1 lb baby potatoes, halved
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8 oz fresh green beans, trimmed
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2 tbsp olive oil (divided)
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2 tbsp butter, melted
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4 cloves garlic, minced
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1 tsp dried thyme
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1 tsp dried rosemary
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1/2 tsp paprika
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Salt and black pepper, to taste
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Juice of ½ lemon (optional, for brightness)
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Fresh parsley or grated Parmesan for garnish (optional)
Instructions:
1. Preheat Oven:
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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Season Chicken:
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In a small bowl, mix together the garlic, melted butter, 1 tbsp olive oil, thyme, rosemary, paprika, salt, and pepper.
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Rub this mixture all over the chicken pieces.
3. Prepare Veggies:
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Toss halved potatoes in the remaining 1 tbsp olive oil, salt, and pepper.
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Spread them out on one side of the baking sheet.
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Add the chicken to the center of the sheet.
4. Bake (Part 1):
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Bake for 20 minutes, uncovered.
5. Add Green Beans:
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Toss green beans in a little olive oil, salt, and pepper.
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Add them to the pan (on the other side of the chicken) and return to the oven.
6. Finish Baking:
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Continue baking for 15–20 more minutes, or until the chicken reaches 165°F (74°C) internally and potatoes are fork-tender.
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Optional: Broil for 2–3 minutes at the end for extra color.
7. Serve:
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Squeeze lemon juice over the chicken and veggies if desired.
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Garnish with parsley or grated Parmesan before serving.
📝 Tips:
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Swap in carrots, asparagus, or broccoli if you don’t have green beans.
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Add a pinch of red pepper flakes for a subtle kick.
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Chicken thighs stay juicier than breasts, but either works well.