Herb-Roasted Chicken with Garlic Potatoes & Green Beans
Dish Description
This Herb-Roasted Chicken is juicy on the inside with crisp, golden skin infused with rosemary, thyme, garlic, and lemon. It roasts alongside tender baby potatoes coated in garlic and olive oil, soaking up the chicken’s flavorful drippings. Fresh green beans add a crisp, vibrant touch, tossed simply with herbs and butter.
This is a perfect one-pan comfort meal—easy enough for weeknights, impressive enough for guests.
Total Time Overview
Step Time
Prep Time 15 minutes
Roasting Chicken 60–70 minutes
Green Beans Cooking 10–12 minutes
Resting Time 10 minutes
Total Time ~1 hour 30 minutes
Ingredients (Serves 4)
For the Herb-Roasted Chicken
1 whole chicken (3.5–4 lbs / 1.5–1.8 kg)
2 tbsp olive oil
1 lemon, halved
6 garlic cloves (3 for inside, 3 minced for outside)
1 tsp salt
½ tsp black pepper
2 tsp dried or fresh-minced rosemary
2 tsp dried or fresh-minced thyme
1 tsp paprika (optional, for color)
1 small onion, quartered (optional)
Fresh parsley for garnish (optional)
For the Garlic Roasted Potatoes
1.5 lbs (700 g) baby potatoes, halved
2 tbsp olive oil
3 garlic cloves, minced
1 tsp dried Italian herbs or mixed rosemary/thyme
Salt and pepper to taste
For the Green Beans
12 oz (350 g) fresh green beans, trimmed
Salt & pepper to taste
½ tsp lemon zest (optional)
1 garlic clove, minced (optional)
Instructions
1. Preheat & Prep
Preheat oven to 425°F (220°C).
Pat chicken dry with paper towels—this helps crisp the skin.
2. Season the Chicken
Rub the chicken with olive oil or butter.
Mix in a bowl:
salt
pepper
rosemary
thyme
paprika
minced garlic
Rub this mixture all over the chicken, including under the skin if possible.
Stuff the cavity with:
lemon halve
3 garlic cloves
onion wedges (optional)
3. Prepare the Potatoes
In a bowl, toss halved baby potatoes with:
olive oil
minced garlic
herbs
salt & pepper
Spread potatoes in a roasting pan.
Place the chicken on top or in the center.
4. Roast
Roast 60–70 minutes, depending on size.
Chicken is done when:
it reaches 165°F (74°C) in the thickest part OR
juices run clear.
Tip: If potatoes brown too quickly, stir them halfway.
5. Rest the Chicken
Remove the chicken and let it rest 10 minutes before slicing.
6. Cook the Green Beans
While the chicken rests:
Bring water to a boil; add the green beans.
Cook 4–5 minutes until bright green and crisp-tender.
Drain and toss with:
salt & pepper
garlic and lemon zest (optional)
7. Serve
Plate sliced chicken with roasted potatoes and green beans.
Garnish with fresh parsley or a squeeze of lemon if desired.
Serving Suggestions
Add gravy made from the pan drippings.
Serve with crusty bread or a light side salad.
Pair with a crisp white wine (e.g., Sauvignon Blanc) or a light red (Pinot Noir).
Frequently Asked Questions (Q&A)
Q1: Can I use chicken thighs instead of a whole chicken?
Yes! Use bone-in thighs, roast at the same temperature for 35–45 minutes depending on thickness.
Q2: How do I keep the chicken skin extra crispy?
Pat chicken completely dry before seasoning.
Roast at high temperature (425°F).
Q3: Can I add more vegetables?
Absolutely. Carrots, onions, bell peppers, and parsnips roast well with the potatoes.
Q4: Can I make this ahead?
Yes. Season the chicken up to 24 hours ahead; refrigerate uncovered for extra-crisp skin.
Q5: What if I don’t have fresh herbs?
Dried herbs work perfectly—just use about one-third the amount of fresh.
Q6: How do I know the chicken is fully cooked?
Use a thermometer: 165°F (74°C) in the thigh or breast.