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One-Pan Garlic Herb Chicken With Potatoes & Green Beans

A quick and flavorful one-pan meal featuring succulent chicken breasts, roasted baby potatoes, and crisp green beans, enhanced with garlic and aromatic herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (or thighs)
  • 1 lb baby potatoes, halved (450 g)
  • ½ lb fresh green beans, trimmed (225 g)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)
  • Lemon wedges for serving, optional
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly coat your baking sheet with olive oil or line it with parchment paper.
  2. In a mixing bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and black pepper. Mix until the potatoes are well coated.
Cooking
  1. Spread the seasoned potatoes in a single layer on the baking sheet and roast for about 15 minutes until they start turning golden.
  2. While the potatoes roast, rub the chicken breasts with the remaining olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
  3. After 15 minutes, remove the baking sheet from the oven. Adjust the potatoes' position to create space for the chicken. Add the seasoned chicken breasts to the center and surround them with green beans drizzled with olive oil.
  4. Pour melted butter evenly over all the ingredients on the baking sheet.
  5. Return the baking sheet to the oven and roast for an additional 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and soft.
  6. Garnish the dish with chopped parsley and serve with lemon wedges.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, cool before sealing in a freezer-safe container for up to 3 months.