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
Scale
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
