Heavenly One-Pan Garlic Herb Chicken with Roasted Baby Potatoes & Green Beans
Description
This Heavenly One-Pan Garlic Herb Chicken is a complete, comforting meal made in a single pan for easy cooking and cleanup. Juicy, herb-marinated chicken roasts alongside crispy baby potatoes and tender green beans infused with garlic and aromatic herbs. It’s perfect for busy weeknights or a wholesome family dinner.
Flavor profile: Savory, garlicky, herbaceous, and lightly roasted
Difficulty level: Easy
Meal type: Dinner / Lunch
& Cooking Time
Preparation time: 15 minutes
Marinating time (optional): 15–30 minutes
Cooking time: 35–40 minutes
Total time: About 1 hour
Servings: 4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (or thighs)
4 cloves garlic (minced)
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice (optional)
For the Vegetables
500 g baby potatoes (halved)
250 g fresh green beans (trimmed)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
Optional Garnish
Fresh parsley (chopped)
Lemon wedges
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 200°C (400°F).
Lightly grease a large baking sheet or roasting pan.
Step 2: Season the Chicken
In a bowl, mix olive oil, garlic, oregano, thyme, rosemary, paprika, salt, pepper, and lemon juice.
Coat chicken thoroughly.
Marinate for 15–30 minutes if time allows.
Step 3: Prepare Potatoes
Toss halved baby potatoes with olive oil, salt, pepper, and garlic powder.
Spread on one side of the baking pan.
Step 4: Start Roasting
Roast potatoes for 15 minutes first (they take longer than chicken).
Step 5: Add Chicken & Green Beans
Remove pan from oven.
Place chicken in the center.
Toss green beans with olive oil, salt, and pepper, then add to the pan.
Step 6: Bake
Roast for 20–25 minutes until:
Chicken is fully cooked (internal temp 75°C / 165°F)
Potatoes are golden and tender
Green beans are slightly crisp
Step 7: Serve
Garnish with parsley and lemon juice if desired.
Serve hot directly from the pan.
Nutritional Estimate (Per Serving)
Calories: ~420 kcal
Protein: ~38 g
Carbohydrates: ~28 g
Fat: ~18 g
(Approximate values)
Tips for Best Results
Cut potatoes evenly for uniform cooking.
Use chicken thighs for extra juiciness.
Don’t overcrowd the pan — vegetables should roast, not steam.
Flip potatoes halfway for crispiness.
Fresh herbs can replace dried (use 3× amount).
Common Questions & Answers
Q1: Can I use bone-in chicken?
Yes. Increase cooking time by 10–15 minutes and check internal temperature.
Q2: Can I prepare this ahead of time?
Yes. Marinate chicken and chop vegetables up to 24 hours in advance and refrigerate.
Q3: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Q4: Can I use other vegetables?
Absolutely! Try carrots, broccoli, zucchini, or bell peppers.
Q5: How do I reheat without drying the chicken?
Reheat in oven at 180°C (350°F) covered with foil for 10–15 minutes.
Q6: Is this recipe healthy?
Yes — it’s high in protein, balanced with vegetables, and uses minimal oil.