If you’re craving a hassle-free dinner that bursts with flavor and comes together in just one pan, you’re going to love this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe. It’s a perfect balance of tender, juicy chicken thighs laced with aromatic herbs, crispy golden baby potatoes, and vibrant, crunchy green beans. Each bite is a comforting hug that feels as wholesome as a homemade meal should be, and best of all, the cleanup is a dream since everything roasts together in harmony. Trust me, once you try this recipe, it will become your go-to weeknight favorite.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making this dish shine. Each one plays a crucial role in building layers of taste, texture, and eye-catching color that make this recipe so irresistible.
- 4 bone-in, skin-on chicken thighs: Bone-in thighs stay juicy and the skin crisps up beautifully in the oven.
- 1 lb baby potatoes (halved): Little potatoes roast up crisp on the outside and tender inside for perfect bite-sized comfort.
- 8 oz green beans (trimmed): They add a fresh, vibrant crunch and color contrast to the plate.
- 3 tablespoons olive oil: This helps everything roast up golden while adding subtle richness.
- 4 cloves garlic (minced): Garlic infuses the entire dish with warm, savory depth.
- 1 teaspoon dried thyme: Offers a fragrant herby aroma that complements chicken perfectly.
- 1 teaspoon dried rosemary: Brings a woodsy, earthy flavor that pairs beautifully with roasted potatoes.
- 1 teaspoon paprika: Adds a hint of smoky sweetness and vibrant color.
- ½ teaspoon salt: Essential for enhancing all the natural flavors.
- ½ teaspoon black pepper: Gives a mild heat and aromatic lift.
- Juice of ½ lemon: A bright, zesty finish that ties the flavors together.
- Chopped fresh parsley (for garnish): Fresh parsley adds a pop of color and a mild peppery note to finish.
How to Make One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Step 1: Prepare the Garlic Herb Marinade
Start by whisking together olive oil, minced garlic, thyme, rosemary, paprika, salt, black pepper, and fresh lemon juice. This magical mix will infuse the chicken and veggies with a fragrant garlicky goodness and a subtle citrus brightness that keeps every bite exciting.
Step 2: Marinate the Chicken
Place the chicken thighs in a bowl or zip-top bag and drizzle 2 tablespoons of the garlic herb marinade over them. Toss until the chicken is well coated. Let them rest while you prep the potatoes and green beans—this little marinating step enhances the flavors and helps the skin crisp up beautifully in the oven.
Step 3: Roast the Potatoes
Spread the halved baby potatoes on a large baking sheet and toss with the remaining tablespoon of the herb mixture. Pop them into your preheated 400°F oven for about 15 minutes to start roasting. This gives them a head start on getting tender and golden crisp before the chicken joins the party.
Step 4: Add Chicken and Continue Roasting
Carefully remove the pan from the oven and push the potatoes to one side. Nestle the marinated chicken thighs skin-side up next to the potatoes. Return the pan to the oven for another 20 minutes, allowing the juices from the chicken to mingle with the potatoes, elevating their flavor even more.
Step 5: Introduce the Green Beans and Finish Roasting
While the chicken and potatoes cook, toss the green beans with any remaining garlic herb mixture. Add them around the chicken and potatoes on the pan. Roast everything together for an additional 15 to 20 minutes, or until the chicken skin is golden and cooked through (an internal temp of 165°F), the potatoes are tender, and the green beans have a lovely bite with a light crisp.
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Garnishes
Right before serving, sprinkle a handful of freshly chopped parsley over the entire dish. This not only adds a burst of bright green color but also freshens the rich, savory flavors with a subtle peppery lift that enhances every mouthful.
Side Dishes
Since this recipe packs a balanced plate, it shines all on its own. For added variety, serve with a crisp simple salad or a light lemony couscous to brighten things up. Bread lovers can also add a crusty loaf to soak up any flavorful pan juices left behind.
Creative Ways to Present
For a family-style feast, keep everything on the single roasting pan and bring it straight to the table—there’s something so inviting about sharing a warm, colorful pan of food. Alternatively, plate individually with a drizzle of extra lemon juice or a sprinkle of goat cheese for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken, potatoes, and green beans in an airtight container and refrigerate within two hours of cooking. They’ll stay fresh for up to 3 days, retaining great flavor and texture for quick lunches or dinners.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers for up to 2 months. Wrap tightly in freezer-safe containers or bags. To keep the texture of the green beans from getting mushy, consider freezing chicken and potatoes separately whenever possible.
Reheating
Reheat gently in a 350°F oven to help the chicken skin stay somewhat crispy and the potatoes rewarm evenly. Alternatively, a quick stint in the microwave works well if you’re short on time—just cover loosely to retain moisture.
FAQs
Can I use boneless chicken thighs or breasts instead?
Absolutely! Boneless chicken thighs or breasts will cook faster, so reduce cooking time accordingly to prevent drying out. Keep a close eye on internal temperature to ensure juicy, perfectly cooked meat.
What can I substitute for green beans if I don’t have any?
Broccoli florets or asparagus spears make fantastic swaps. Both roast well alongside the potatoes and chicken and offer similar freshness and crunch.
Is this recipe gluten-free?
Yes, this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is naturally gluten-free, making it a safe and delicious choice for those avoiding gluten.
How do I know when the chicken is done?
The best way is to check with a meat thermometer—the internal temperature should reach 165°F (74°C). The skin should be golden, and juices should run clear when pierced.
Can I make this recipe in advance?
You can prep the marinade and chop veggies ahead of time, then assemble and bake when ready. However, for best texture, it’s ideal to cook and eat it fresh on the same day.
Final Thoughts
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe has a special way of turning any ordinary evening into something cozy and memorable without a ton of fuss. It’s a wonderfully straightforward dish loaded with fresh flavors and satisfying textures that your whole family will adore. Give it a try soon—you just might find your new favorite weeknight dinner!
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One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a delicious and easy weeknight meal featuring tender, golden roasted chicken thighs infused with aromatic garlic and herbs, served alongside perfectly roasted baby potatoes and crisp green beans. All cooked together on a single sheet pan for minimal cleanup and maximum flavor.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
Vegetables
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
Garlic Herb Marinade
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ lemon
Garnish
- Chopped fresh parsley (for garnish)
Instructions
- Preheat and Prepare Marinade: Preheat your oven to 400°F (200°C). In a small bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, black pepper, and lemon juice to create the garlic herb mixture.
- Marinate Chicken: Place the chicken thighs in a large mixing bowl or zip-top bag. Add 2 tablespoons of the garlic herb mixture and toss the chicken thoroughly to coat all sides. Set aside and let marinate while you prepare the vegetables.
- Roast Potatoes: Spread the halved baby potatoes on a large baking sheet. Toss them with 1 tablespoon of the garlic herb mixture. Place the sheet in the oven and roast the potatoes for 15 minutes to begin softening and browning.
- Add Chicken to Pan: Remove the baking sheet from the oven. Push the roasted potatoes to one side and place the marinated chicken thighs skin-side up on the empty space. Return the pan to the oven and roast for an additional 20 minutes, allowing the chicken to start cooking and the skin to crisp up.
- Add Green Beans and Finish Roasting: Toss the green beans with any remaining garlic herb mixture and add them to the pan around the chicken and potatoes. Roast everything together for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the potatoes are tender, and green beans are lightly crisp.
- Serve and Garnish: Remove the pan from the oven. Garnish the dish with freshly chopped parsley and serve hot for a complete, flavorful meal.
Notes
- Swap green beans for broccoli or asparagus for variety.
- Using boneless chicken thighs or breasts will reduce cooking time; adjust roasting times accordingly to avoid overcooking.
- For a spicier flavor, add a pinch of cayenne pepper to the garlic herb mixture.
- Make sure not to overcrowd the pan to ensure even roasting and crisp textures.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
