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

Scale

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

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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.