🍗 One-Pan Garlic Herb Chicken with Potatoes & Green Beans
🧂 Ingredients:
For the chicken:
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4 boneless, skinless chicken breasts or thighs
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2 tbsp olive oil
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3–4 cloves garlic, minced
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1 tsp dried Italian herbs (or a mix of thyme, rosemary, oregano)
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1/2 tsp paprika
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Salt & black pepper, to taste
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Juice of 1/2 lemon (optional, for brightness)
For the vegetables:
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1 lb (450g) baby potatoes, halved or quartered
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8 oz (225g) green beans, trimmed
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1 tbsp olive oil
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Salt, pepper, and a pinch of garlic powder
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Fresh parsley or lemon wedges for garnish (optional)
👩🍳 Instructions:
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Preheat oven to 400°F (200°C).
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Season the chicken:
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In a bowl, mix olive oil, minced garlic, Italian herbs, paprika, salt, pepper, and lemon juice.
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Coat chicken breasts or thighs evenly in the mixture. Set aside to marinate briefly while prepping veggies.
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Prep potatoes:
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Toss potatoes with olive oil, salt, pepper, and a sprinkle of garlic powder.
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Spread them on one side of a large baking sheet.
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Bake potatoes first:
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Roast the potatoes alone for 15 minutes to give them a head start.
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Add chicken & green beans:
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Remove tray from oven. Add the marinated chicken to the center and arrange green beans on the other side.
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Drizzle green beans with a bit of olive oil, season lightly with salt and pepper.
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Finish baking:
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Return the tray to the oven and bake for another 20–25 minutes, or until the chicken is cooked through (internal temp: 165°F/74°C) and potatoes are tender.
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Optional broil:
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For a golden finish, broil for 2–3 minutes at the end.
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Serve:
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Garnish with chopped fresh parsley or a squeeze of lemon juice if desired. Serve hot.
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🔄 Tips & Variations:
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Add color: Try adding cherry tomatoes or red bell peppers with the green beans.
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Chicken swap: Bone-in chicken thighs work well too, but adjust cooking time.
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Meal prep: This holds up well in the fridge for 3–4 days — great for weekday lunches.
Would you like a printable version or a slow cooker adaptation?
