If you’re craving a meal that combines simplicity, flavor, and minimal cleanup, you’re going to fall head over heels for this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe. Imagine tender, juicy chicken breasts infused with aromatic garlic and herbs, roasting alongside crispy baby potatoes and fresh green beans that soak up every bit of that savory goodness. It’s a complete dinner that practically cooks itself, letting you spend more time enjoying your company and less time fussing in the kitchen. Whether you’re a weeknight dinner warrior or hosting friends who appreciate hearty, wholesome fare, this dish is your new best friend.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each brings its own magic to the table, creating a harmonious balance of flavor, color, and texture in this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe.
- 4 boneless, skinless chicken breasts: The star protein, juicy and perfect for quick roasting.
- 2 tbsp olive oil: Adds healthy fat and helps crisp up the chicken and veggies.
- 2 tsp garlic powder: Infuses the chicken with rich, savory garlic flavor.
- 1 tsp dried oregano: Offers a warm, earthy note to enhance the herbiness.
- 1 tsp paprika: Adds a subtle smoky depth and vibrant color.
- Salt & black pepper to taste: Essential for seasoning and bringing all flavors together.
- 3 cups baby potatoes, quartered: Small, tender potatoes that roast beautifully and soak up herbs.
- 2 cups fresh green beans: Crisp, bright green beans that balance the meal with freshness.
- 2 tbsp olive oil (for veggies): Ensures a perfect roast and a silky finish on the vegetables.
- 2 garlic cloves, minced: Fresh garlic adds punchy aromatics to the veggies.
- 1 tsp dried thyme: Brings a subtle, lemony herbal twist to the green beans and potatoes.
- 1 tsp smoked paprika: Enhances the smoky complexity, pairing beautifully with the thyme.
- Salt & pepper to taste (veggies): Boosts all the green bean and potato flavors without overwhelming.
- 1/4 cup chicken broth: Keeps the chicken juicy and forms a tangy pan sauce.
- Juice of 1 lemon: Adds bright acidity that cuts through the richness.
- 1 tbsp Dijon mustard: Gives a sharp, creamy tang that ties the sauce together.
How to Make One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C). Lightly grease a large baking dish to prevent sticking and make cleanup a breeze. This sets the stage for all the wonderful roasting that’s about to happen.
Step 2: Season the Chicken
Rub the chicken breasts all over with olive oil, garlic powder, oregano, paprika, salt, and black pepper. This creates a flavorful herb crust that locks in moisture and builds the base for a roast packed with savory, garlicky notes.
Step 3: Toss the Veggies
In a bowl, combine the quartered baby potatoes and fresh green beans. Drizzle with olive oil, toss with minced garlic, thyme, smoked paprika, salt, and pepper. This simple toss is what turns humble veggies into golden, crispy, and aromatic sides.
Step 4: Arrange Everything in the Pan
Spread the veggies evenly in the greased baking dish. Then nestle each seasoned chicken breast on top, letting the flavors mingle as they roast together and juices drip down to infuse the potatoes and beans.
Step 5: Whisk and Drizzle the Sauce
Quickly whisk together the chicken broth, lemon juice, and Dijon mustard. Drizzle this tangy, savory mixture evenly over the chicken and vegetables. This liquid keeps everything moist while adding a layer of bright, subtle complexity to the dish.
Step 6: Roast to Perfection
Place the baking dish in the oven and roast for 40 to 45 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (74°C) and for the potatoes to be tender and golden. This timing ensures everything is perfectly cooked, juicy, and bursting with flavor.
Step 7: Rest and Serve
Once out of the oven, let the chicken rest for about 5 minutes before slicing. This lets the juices redistribute and keeps every bite tender. Plate the chicken alongside the roasted veggies and don’t forget to drizzle the pan sauce over everything—you’ve just made a dinner that feels gourmet with hardly any fuss.
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few lemon wedges instantly brighten up the plate and add a fresh herbal note that complements the garlic and herbs beautifully. You can also add a little grated Parmesan on the potatoes for an extra touch of indulgence.
Side Dishes
This one-pan meal is hearty and satisfying, but if you want to add more variety, a simple mixed green salad with a citrus vinaigrette or a slice of rustic bread to soak up the sauce will round out the meal nicely without overpowering the flavors.
Creative Ways to Present
Serving this dish family-style on a large platter encourages sharing and conversation—plus, it looks stunning with vibrant green beans contrasting against golden potatoes and richly seasoned chicken. For a picnic or casual setting, slice the chicken and tuck it into warm pita pockets with a dollop of yogurt sauce and some fresh greens.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and vegetables in an airtight container and refrigerate for up to 3 days. The flavors meld wonderfully overnight, making leftovers even tastier and perfect for quick lunches or dinners.
Freezing
If you want to save some for later, freeze the cooked chicken and veggies in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently to keep the chicken tender and veggies crisp.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes to maintain the best texture and flavor. Avoid microwaving if possible since that can make the chicken dry and the potatoes lose their crispness.
FAQs
Can I use bone-in chicken for this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe?
Yes, but keep in mind bone-in pieces will take longer to cook. You’ll want to increase the roasting time and check the internal temperature to ensure the chicken is fully cooked through.
What if I don’t have baby potatoes? Can I use regular potatoes?
Absolutely! Regular potatoes work great as well. Just cut them into smaller, uniform pieces so they cook evenly alongside the chicken and green beans.
Can I substitute fresh garlic with garlic powder in the veggie mixture?
You can, though fresh garlic really brightens the flavor here. If using garlic powder, add it sparingly so it doesn’t overpower the other herbs.
Is this recipe gluten-free?
Yes, the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or anyone avoiding gluten.
How can I make this recipe spicier?
Adding a pinch of cayenne pepper or red chili flakes to the chicken rub or veggie toss can give the dish a lovely, gentle heat without overpowering the herbaceous flavors.
Final Thoughts
I can’t recommend trying this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe enough. It’s everything you want in a cozy dinner—easy prep, bold flavor, and minimal dishes. Once you taste that tender chicken paired with perfectly roasted potatoes and crisp green beans, you’ll understand why it quickly becomes a go-to favorite. Give it a shot and prepare to wow yourself and your loved ones with one-pan magic!
Print
One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a simple yet flavorful oven-roasted meal perfect for busy weeknights. Tender chicken breasts are seasoned with aromatic herbs and spices, then roasted alongside baby potatoes and fresh green beans. A tangy lemon Dijon sauce ties everything together, creating a wholesome and satisfying dinner all made in one pan.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- Salt & black pepper to taste
Vegetables
- 3 cups baby potatoes (quartered)
- 2 cups fresh green beans
- 2 tbsp olive oil
- 2 garlic cloves (minced)
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt & pepper to taste
Sauce
- 1/4 cup chicken broth
- Juice of 1 lemon
- 1 tbsp Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish to prepare for roasting.
- Season Chicken: Rub the chicken breasts thoroughly with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Set aside to let the flavors infuse.
- Prepare Vegetables: In a mixing bowl, toss the quartered baby potatoes and fresh green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until evenly coated.
- Arrange in Baking Dish: Spread the seasoned potatoes and green beans evenly in the prepared baking dish, then nestle the seasoned chicken breasts on top of the vegetables.
- Make Sauce: Whisk together the chicken broth, fresh lemon juice, and Dijon mustard until combined, then drizzle this mixture evenly over the chicken and vegetables.
- Roast: Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Rest & Serve: Allow the chicken to rest for 5 minutes after roasting to retain its juices. Slice the chicken, plate it with the roasted vegetables, and drizzle any remaining pan sauce over the top for extra flavor.
Notes
- Ensure chicken breasts are evenly sized for uniform cooking.
- Use a meat thermometer to confirm chicken is fully cooked for food safety.
- For a spicier version, add a pinch of cayenne pepper to the seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be adapted for gluten-free diets by ensuring the Dijon mustard and chicken broth used are gluten-free.
