One pan garlic herb chicken with potatoes and green beans

 One Pan Garlic Herb Chicken with Potatoes and Green Beans. 

This recipe features juicy, oven‐roasted chicken paired with tender baby potatoes and green beans—all cooked in one pan for minimal cleanup and maximum flavor. The garlic and herb marinade, accented with lemon, creates a bright, savory profile that works perfectly for a busy weeknight or a casual dinner party

Ingredients 

Chicken & Vegetables:

4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred)

1 lb baby potatoes, halved (or quartered if larger)

12 oz green beans, trimmed

For the Marinade & Seasoning:

4 garlic cloves, minced

2 tablespoons olive oil

Zest and juice of 1 lemon

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Optional: ½ teaspoon red pepper flakes (for a hint of heat)

Optional garnish: Fresh chopped parsley

Instructions

1. Preheat & Prepare:

Preheat your oven to 400°F (200°C).

Pat the chicken dry with paper towels and season both sides with salt and pepper.

2. Marinate the Vegetables:

In a large bowl, combine the baby potatoes with olive oil, minced garlic, lemon zest, thyme, rosemary, oregano, and a pinch of salt and pepper. Toss well to evenly coat.

3. Arrange the Pan:

On a large rimmed baking sheet, arrange the seasoned potatoes in a single layer.

Nestle the chicken thighs skin-side up on one side of the pan.

4. Initial Roast:

Roast in the preheated oven for 20 minutes. This head start helps the potatoes begin to soften and the chicken to start rendering its fat.

5. Add the Green Beans:

After 20 minutes, add the trimmed green beans to the pan. Drizzle them lightly with a little extra olive oil and season with salt and pepper.

If you’re using red pepper flakes, sprinkle them over the vegetables at this stage.

Return the pan to the oven.

6. Finish Roasting:

Roast for an additional 15–20 minutes. The total cooking time should be about 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.

For extra-crisp skin, you can switch the oven to broil for the last 2–3 minutes—just keep a close eye to avoid burning.

7. Finish & Serve:

Once done, remove the pan from the oven. Squeeze the lemon juice over the chicken and vegetables.

Garnish with fresh chopped parsley if desired.

Serve immediately and enjoy your one-pan meal!

Nutritional Information 

Calories: 500–550 kcal

Protein: 35–40 g

Carbohydrates: 30–35 g

Fat: 25–30 g

Fiber: 4–6 g

Sodium: Approximately 500 mg

Note: These values are estimates and can vary based on the specific brands and sizes of ingredients used

Notes & Tips

Pan Space: Ensure your pan isn’t overcrowded; proper spacing allows for even roasting and a better crisp on the chicken skin.

Chicken Variations: If you opt for chicken breasts, consider reducing the cooking time slightly to prevent them from drying out. Alternatively, you could use boneless thighs for a quicker-cooking version.

Herb Adjustments: Feel free to adjust the herbs to suit your taste—fresh thyme, rosemary, or oregano can be used in place of the dried versions for a more vibrant flavor.

Additional Veggies: This recipe is versatile. You can add other vegetables (such as carrots or Brussels sprouts) if you desire more variety.

Prep Ahead: You can marinate the chicken and potatoes up to a few hours in advance to deepen the flavors.

This one-pan recipe offers a delightful combination of textures and flavors while keeping both your cooking time and cleanup to a minimum. Enjoy your meal!