If you’re after a dinner that feels both comforting and effortlessly impressive, this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is going to be your next favorite go-to. It combines juicy, golden-browned chicken thighs with tender, herb-kissed potatoes and crisp green beans, all cooked together on one sheet pan for maximum flavor with minimal cleanup. The medley of garlic and fragrant herbs elevates this simple recipe into a delightful meal perfect for busy weeknights or casual gatherings, making it an absolute crowd-pleaser.
Ingredients You’ll Need
This recipe keeps things straightforward while packing a punch of flavor and texture. Each ingredient plays its part to create a harmonious, vibrant dish that’s as satisfying as it is visually appealing.
- 4 bone-in, skin-on chicken thighs: Juicy and flavorful, with crispy skin that locks in the seasoning beautifully.
- 1 pound baby potatoes, halved: Provide a tender, creamy bite that absorbs the garlic herb flavors perfectly.
- 8 ounces green beans, trimmed: Add a fresh crunch and pop of green color to the dish.
- 3 tablespoons olive oil: The carrier of flavor, helping the herbs and garlic coat each component evenly.
- 4 garlic cloves, minced: Infuse the dish with warm, aromatic notes that make every bite irresistible.
- 1 teaspoon dried thyme: Lends a slightly minty and earthy undertone to the mix.
- 1 teaspoon dried rosemary: Brings a piney, woodsy flavor that complements the chicken beautifully.
- 1 teaspoon dried parsley: Adds a mild bitterness that balances the richness of the chicken and potatoes.
- 1/2 teaspoon paprika: Offers a subtle smoky warmth and lovely color.
- Salt and pepper to taste: Essential for seasoning, enhancing all the other flavors.
- Juice of 1/2 lemon (optional): Adds a bright, zesty finish that lifts the entire dish.
- Fresh parsley for garnish (optional): For a fresh, colorful touch at the end.
How to Make One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Step 1: Prepare the Herb Mixture
Start by preheating your oven to 400°F (200°C). In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, parsley, paprika, salt, and pepper. This fragrant herb blend is the secret to that rich, savory base flavor that will infuse the chicken and veggies.
Step 2: Season the Chicken and Potatoes
Place the chicken thighs on a large baking sheet or roasting pan and rub them with half of your herb mixture, making sure to coat the skin and under it for maximum flavor. Then, toss the halved baby potatoes with about a tablespoon of the remaining herb mixture. Arrange the potatoes around the chicken on the pan, ensuring everything has ample space to roast evenly.
Step 3: Roast the Chicken and Potatoes
Pop the pan into your preheated oven and roast for 25 minutes. During this time, the chicken skin will crisp up nicely and the potatoes begin to soften, soaking up those amazing garlic and herb notes. This step is crucial for developing depth of flavor and texture.
Step 4: Add the Green Beans and Finish Roasting
When the timer goes off, remove the pan from the oven and toss the trimmed green beans with the remaining herb mixture. Scatter them around the chicken and potatoes. Return to the oven for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the green beans are tender but still vibrant and slightly crisp.
Step 5: Final Touches
Just before serving, optionally squeeze the fresh lemon juice over the top and sprinkle with chopped fresh parsley. This adds a fresh brightness that perfectly balances the garlic and herbs, completing this hearty, flavorful meal.
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Garnishes
Fresh parsley is a simple and classic garnish that brightens up the dish visually and adds a hint of fresh herbaceousness with every bite. A light drizzle of good-quality olive oil or a sprinkle of lemon zest can also elevate the flavors even more.
Side Dishes
This dish is wonderfully complete on its own thanks to the combination of protein, veggies, and starch. However, if you want to add a little something extra, a crisp green salad or some crusty bread for mopping up the pan juices would be fantastic complements.
Creative Ways to Present
Serve this recipe straight from the pan at the table for a rustic, family-style vibe. Alternatively, arrange the chicken and veggies on a large serving platter, layering the potatoes and green beans with the chicken thighs artfully on top, making it perfect for impressing guests or a cozy dinner for two.
Make Ahead and Storage
Storing Leftovers
Leftovers of the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe should be stored in an airtight container in the refrigerator. They will keep well for up to 3 days, maintaining much of their delicious flavor and texture if reheated gently.
Freezing
If you want to save some for later, freeze the cooked chicken and veggies in a freezer-safe container or bag. For best results, enjoy within 2 months. Thaw overnight in the refrigerator before reheating to preserve moisture and taste.
Reheating
Reheat leftovers in the oven at 350°F until warmed through, about 15 to 20 minutes. This method helps keep the chicken skin a bit crispier compared to microwaving, which you can also use if you’re short on time.
FAQs
Can I use boneless chicken thighs or chicken breasts instead?
Absolutely! You can swap for boneless, skinless chicken thighs or breasts, but remember to reduce the roasting time by 5 to 10 minutes to avoid drying out the meat.
What can I substitute for green beans?
Feel free to replace green beans with asparagus, broccoli florets, or even Brussels sprouts for a different flavor and texture profile.
Is it necessary to use dried herbs, or can I use fresh?
You can use fresh herbs if you prefer, just increase the quantity by about three times since fresh herbs are less concentrated than dried ones. Fresh herbs will give a brighter, more vibrant herb flavor.
Can I prepare this recipe ahead of time?
You can marinate the chicken in the herb mixture a few hours in advance or even overnight for deeper flavor. Just keep everything refrigerated until you’re ready to roast.
How do I check if the chicken is cooked through?
The safest way is to use a meat thermometer inserted into the thickest part of the thigh without touching bone; it should read 165°F for fully cooked chicken.
Final Thoughts
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is a shining example of how uncomplicated ingredients and simple techniques can come together to create a genuinely satisfying homemade meal. Whether you’re cooking for your family or friends, this dish offers a beautiful balance of flavors, textures, and aromas that will make your kitchen feel warm and inviting. I can’t wait for you to try it and find out why it’s one of my top sheet-pan dinners that everyone asks me to make again and again!
Print
One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a flavorful and easy weeknight dinner that combines tender, juicy chicken thighs with perfectly roasted baby potatoes and crisp green beans. Infused with a fragrant mix of garlic, thyme, rosemary, and parsley, this gluten-free and dairy-free dish comes together on just one baking sheet, making cleanup a breeze.
Ingredients
Chicken and Herb Mixture
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- Salt and pepper to taste
Vegetables
- 1 pound baby potatoes, halved
- 8 ounces green beans, trimmed
Finishing Touches (Optional)
- Juice of 1/2 lemon
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Herb Mixture: Preheat your oven to 400°F (200°C). In a small bowl, combine olive oil, minced garlic, dried thyme, rosemary, parsley, paprika, salt, and pepper. Mix thoroughly to create a fragrant herb oil.
- Season Chicken: Place the chicken thighs on a large baking sheet or roasting pan. Rub each thigh evenly with half of the herb mixture, ensuring the skin is well coated to maximize flavor.
- Prepare Potatoes: Toss the halved baby potatoes with a tablespoon of the remaining herb mixture. Spread them around the chicken thighs on the baking sheet to form an even layer.
- Initial Roast: Roast the chicken and potatoes in the preheated oven for 25 minutes. This allows the potatoes to soften and the chicken skin to begin crisping.
- Add Green Beans: Remove the pan from the oven. Toss the green beans with the remaining herb mixture and add them evenly around the chicken and potatoes on the baking sheet.
- Final Roast: Return the baking sheet to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
- Garnish and Serve: Optionally, squeeze fresh lemon juice over the chicken and vegetables for a bright finish, and garnish with chopped fresh parsley. Serve warm, ensuring each plate has a chicken thigh and a mix of the roasted vegetables.
Notes
- You can substitute boneless, skinless chicken thighs or breasts; just reduce the cooking time by 5 to 10 minutes to avoid drying out the meat.
- If desired, swap green beans for other vegetables like asparagus or broccoli for variety.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Using fresh herbs instead of dried will intensify the flavor if available.
