Herb-Roasted Chicken with Baby Potatoes, Carrots & Green Beans
A comforting, wholesome one-pan meal featuring juicy herb-seasoned roasted chicken with tender baby potatoes, sweet caramelized carrots, and crisp green beans. This dish is simple, flavorful, and perfect for family dinners with minimal cleanup.
Recipe Description
Herb-Roasted Chicken with vegetables is a classic oven-baked dish where chicken is coated in aromatic herbs, garlic, and olive oil, then roasted alongside fresh vegetables. The chicken turns golden and juicy while the vegetables absorb all the delicious flavors. It’s nutritious, satisfying, and beginner-friendly.
Flavor Profile: Savory, garlicky, herby, and slightly crispy
Difficulty Level: Easy
Best For: Lunch, dinner, family meals
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 10 minutes
Servings: 4 people
Ingredients
For the Chicken
4 chicken thighs or drumsticks (bone-in preferred)
3 tbsp olive oil
4 garlic cloves (minced)
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
1 tsp dried thyme (or mixed herbs)
1 tsp paprika
1 tbsp lemon juice (optional)
For the Vegetables
400g baby potatoes (halved)
2 large carrots (cut into chunks)
1 cup green beans (trimmed)
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 200°C (400°F) and lightly grease a baking tray.
Step 2: Season the Chicken
Mix olive oil, garlic, salt, pepper, oregano, thyme, paprika, and lemon juice.
Coat chicken thoroughly with the mixture.
Let marinate 10–15 minutes (optional but recommended).
Step 3: Prepare Vegetables
Toss potatoes and carrots with olive oil, salt, and pepper.
Spread them on the baking tray.
Step 4: Start Roasting
Place chicken on top of vegetables.
Roast for 30 minutes.
Step 5: Add Green Beans
Remove tray, add green beans, toss lightly.
Return to oven and roast 15–25 minutes more until chicken is golden and fully cooked.
Step 6: Serve
Let rest 5 minutes before serving. Enjoy warm.
Pro Tips for Best Results
Use bone-in chicken for juicier texture.
Cut vegetables evenly for uniform cooking.
Broil for last 3–5 minutes for extra crispy skin.
Add fresh rosemary or parsley for stronger herb flavor.
Serving Suggestions
Serve with garlic bread or dinner rolls
Pair with yogurt sauce or garlic mayo
Add a fresh salad on the side
Questions & Answers (Q&A)
Q1: Can I use chicken breast instead?
Yes, but reduce cooking time slightly to avoid dryness.
Q2: How do I know the chicken is cooked?
Internal temperature should reach 75°C (165°F) or juices run clear.
Q3: Can I make this ahead of time?
Yes. Marinate chicken overnight and roast when ready.
Q4: How to store leftovers?
Store in airtight container in fridge for up to 3 days.
Q5: Can I use other vegetables?
Yes — broccoli, zucchini, bell peppers, or onions work well.